Carotenoids – The Benefits of Colorful Plant Pigments
June 13, 2009
We are always tempted by the yellow and orange colored fruits and vegetables around us. The carrots, sweet potatoes or pumpkins are not only delicious, but the carotenoids, which give them their lovely colors, are immensely beneficial for our health.
Carotenoids are plant pigments, which are valuable sources of antioxidants. There are over six hundred types of carotenoids in the plant kingdom. Among the several carotenoids, beta-carotene, lycopene, lutein and zeaxanthin are the most popular.
Provitamin A
The orange pigments of plants contain beta-carotene. Carrots are a rich source of this form of carotenoid. Beta-carotene is known as provitamin A, since it is converted into vitamin A in the body. Nearly ten percent of carotenoid present in our food can be converted into vitamin A in the liver and intestine. Besides beta-carotene, alpha carotene and nearly 50 other types of carotenoids can be converted into vitamin A.
Antioxidant
Carotenoids are also a popular source of antioxidants. Antioxidants protect our body from free radicals. Free radicals are unstable oxygen molecule, which damage our body cells through destructive oxidation process. According to studies, several carotenoids are capable of preventing growth of malignant cells. They can be fighter of lung cancer, breast cancer, prostate cancer and skin cancer.
Researches have shown that if beta-carotene and lycopene is consumed with antioxidant rich vitamins C and E, the adverse side effects of radiation therapy and chemotherapy, used in cancer treatment, can be significantly reduced. Among the known carotenoids, lycopene is the most powerful antioxidant. Tomato is a rich source of lycopene.
Eyes
Carotenoids are also good for the eye health. Lutein and zeaxanthin are present in the macular of human retina. They protect our eyes from the harmful ultraviolet sunrays. These carotenoids prevent blindness and macular degeneration. Lutein and zeaxanthin are present in broccoli, green peas, brussel sprouts, kiwi, lettuce, and spinach and egg yolk.
Heart
Carotenoids are also beneficial for our cardiovascular health. They hinder formation of harmful cholesterol in the blood stream.


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