beta-CAROTENE

Beta-carotene is a vitamin A precursor that was first isolated from carrot roots in 1831 by Heinrich Wilhelm Ferdinand Wackenroder. Since that time, it has been discovered that the carotenoid is the pigment responsible for providing the vegetable with its characteristic color. Beta-carotene can also be found in a squash, pumpkin, sweet potatoes, and a number of other yellow and orange vegetables, as well as eggs yolks and liver. Humans and most other animals are able to enzymatically convert beta-carotene into vitamin A, which is important for good vision, bone growth, tooth development, and the maintenance of healthy skin and hair. In addition, beta-carotene is believed by some to help boost the body’s immunity, decrease the risk of heart disease, and fight cancer.


© 1995-2013 by Michael W. Davidson and The Florida State University. All Rights Reserved. No images, graphics, software, scripts, or applets may be reproduced or used in any manner without permission from the copyright holders. Use of this website means you agree to all of the Legal Terms and Conditions set forth by the owners.
This website is maintained by our
Graphics & Web Programming Team
in collaboration with Optical Microscopy at the
National High Magnetic Field Laboratory.
Last modification: Monday, Jan 05, 2004 at 04:27 PM
Access Count Since September 19, 1995: 26797
Microscopes provided by:
Visit the Nikon website. Visit the Olympus Microscopy Resource Center website.