What is the carotenoid function?
carotenoids are a beneficial pigment that occurs primarily in plants. When consumed by people, some carotenoids are converted into vitamin A, a nutrient necessary for the health of the body. Some carotenoids are transformed more efficiently than others, while a whole set of carotenoids does not transfer to vitamin A at all and instead works as antioxidants. The human body is unable to produce vitamin and itself and requires it to be used by different foods. With more than 600 types of carotenoids found in nature, not all of them are beneficial; Some may actually be harmful to the body. The secondary function of carotenoids is to act as antioxidants and help remove free radicals from the blood and offer some protection against cancer and other diseases.
The carotenoids function in plants is to help in the production of vital nutrients related to photosynthesis. As a pigment, it also gives some fruits of their red, yellow or orange color. Different types of carotenoids are related to specificme with colors; For example, lutein and zeaxanthin create a yellow color, while carotene creates an orange color. Plants and mushrooms are able to naturally create carotene; People are not able to.
Vitamin A, one of the results of carotenoid processing, vitamin necessary for good health and proper functioning of the body is necessary. Lack of vitamin A may have a serious effect on vision, cause night blindness, cloudy vision and finally complete loss of vision. Vitamin is also important in helping the body to fight fever and other diseases.
attempts to bypass carotenoids in the diet by using supplements that contain vitamin and are not as effective as eating foods that contain carotenoids. Some think that carotenoid function is increased by other nutrients contained in food. While the use of a supplement is better than having no carotenoids or vitamin and at all, vitamin derived from to toThe full is not always absorbed into the body.
foods containing high carotenoid levels include carrots, dark leaf green, such as spinach and some meat, including liver. Orange meals, such as sweet potatoes, contain carotene that can be effectively converted into vitamin A. Red foods such as tomatoes contain carotenoids such as lycopene but are not converted into vitamin A.