HA4823 Beta-carotene (10%) Powder (CAS: 7235-40-7)

Beta-Carotene (10%) Description

Beta-Carotene (10%) (CAS: 7235-40-7) is a potent antioxidant and a scavenger of singlet oxygen. It also serves as a provitamin A, as it can be converted into retinol. The concentration of β-Carotene in commercially available cherry tomato varieties reaches 1.2 mg per 100 g of pulp. The bioavailability of β-Carotene from raw tomatoes has been reported at approximately 0.1%.

Beta-Carotene is a yellow-orange plant pigment that provides fruits and vegetables with their vivid colours. It is a carotenoid that the human body converts into Vitamin A. Beta-Carotene is a natural antioxidant that can support healthy skin and vision.

Beta-Carotene (10%) Specifications

Beta-Carotene (10%) Applications

Studies have demonstrated the photoprotective effect of β-Carotene against photo-oxidative damage and sunburn in humans. A significant reduction in erythema formation was also observed when β-Carotene was applied to human skin or combined with dietary intervention alone or with α-Tocopherol for 12 weeks. Low concentrations of β-Carotene in serum have been associated with an increased risk of congestive heart failure and cardiac death in men [1].

Beta-Carotene is suggested to be a potent antioxidant that protects the liver from the toxic effects of various medications and xenobiotics.

Three studies in rats have shown that supplementation with Beta-Carotene prevents the increase in serum aminotransferases induced by ethanol and inhibits the depletion of the antioxidant molecule GSH in the liver.

Furthermore, in vitro studies with hepatocytes isolated from ethanol-fed rats have indicated that Beta-Carotene improves cell viability and enhances catalase activities as well as glutathione levels.

Mechanistic studies with hepatocytes from ethanol-fed rats have also demonstrated that Beta-Carotene improves oxidative stress, increases antioxidants, and decreases the expression of CYP2E1 along with apoptosis [2].

References

[1] P. Padmanabhan, A. Cheema, G. Paliyath: Solanaceous Fruits Including Tomato, Eggplant, and Peppers. https://doi.org/10.1016/B978-0-12-384947-2.00696-6

[2] Manjeshwar Shrinath Baliga, Arnadi Ramachandrayya Shivashankara, Sunitha Venkatesh, Harshith P. Bhat, Princy Louis Palatty, Ganesh Bhandari, Suresh Rao: Dietary Interventions in Liver Disease Foods, Nutrients, and Dietary Supplements 2019, Pages 79-89; Chapter 7 - Phytochemicals in the Prevention of Ethanol-Induced Hepatotoxicity: A Revisit. https://doi.org/10.1016/B978-0-12-814466-4.00007-0

[3] P. Padmanabhan, A. Cheema, G. Paliyath: Solanaceous Fruits Including Tomato, Eggplant, and Peppers. https://doi.org/10.1016/B978-0-12-384947-2.00696-6

[4] Manjeshwar Shrinath Baliga, Arnadi Ramachandrayya Shivashankara, Sunitha Venkatesh, Harshith P. Bhat, Princy Louis Palatty, Ganesh Bhandari, Suresh Rao: Dietary Interventions in Liver Disease Foods, Nutrients, and Dietary Supplements 2019, Pages 79-89; Chapter 7 - Phytochemicals in the Prevention of Ethanol-Induced Hepatotoxicity: A Revisit. https://doi.org/10.1016/B978-0-12-814466-4.00007-0