Beta Carotene News and Research

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Beta-Carotene / ß-Carotene is an organic compound and classified as a terpenoid. It is a strongly-coloured red-orange pigment abundant in plants and fruits.

Natural coloring agent found in vegetables could suppress inflammation, study finds

Lutein, a nutrient found in several highly coloured vegetables and fruits, can suppress inflammation, according to a new study by researchers at Linköping University, Sweden.

5 Jul 2017

Researchers find link between lutein levels in the eye and cognition, achievement in childhood

Researchers can look into your eyes to determine whether you're getting your lutein, a pigment found in green leafy vegetables that is known to accumulate in the brain.

20 Jun 2017

Diet rich in carotenoids and vitamin C may protect against lung cancer, study suggests

An epidemiological study published in Frontiers in Oncology suggests that a diet high in carotenoids and vitamin C may protect against lung cancer.

8 Mar 2017

Carotenoids increase attractiveness but not actual health, study shows

Findings published in the journal Behavioral Ecology reveal that skin with yellow and red pigments is perceived as more attractive in Caucasian males, but this skin coloring does not necessarily signal actual good health.

13 Feb 2017

Enzyme that cleaves beta carotene may control testosterone levels

An enzyme that converts the dietary carotenoid beta carotene into vitamin A in the body may also regulate testosterone levels and growth of the prostate, a new study found.

7 Dec 2016

Carotenoid pigment compound reduces invasiveness of tumors in mouse models of lung cancer

Beta-cryptoxanthin (BCX), a carotenoid pigment compound found primarily in plants, reduces the number and invasiveness of tumors in mouse and cell models of lung cancer, report scientists from the Jean Mayer USDA Human Nutrition Research Center on Aging at Tufts University.

1 Nov 2016

Study shows effect of vitamin E on pneumonia risk in older men may depend on lifestyles

Many people have been advised to take vitamin supplements to boost their immune systems.

26 Oct 2016

Adding whole eggs to salad can boost Vitamin E absorption, study shows

Adding whole eggs to a colorful salad boosts the amount of Vitamin E the body absorbs from the vegetables, according to research from Purdue University.

25 Oct 2016

Vitamin A-biofortified orange maize improves visual functions in kids

A new study has found that vitamin A-biofortified orange maize significantly improves visual functions in children.

24 Oct 2016

Healthy fruit-rich Mediterranean diet may help protect against macular degeneration

People who closely follow the Mediterranean diet - -especially by eating fruit -- may be more than a third less likely to develop age-related macular degeneration, a leading cause of blindness, according to a study presented today at AAO 2016, the 120th annual meeting of the American Academy of Ophthalmology.

17 Oct 2016

Four CGIAR researchers win World Food Prize for improving nutrition and health

Four CGIAR scientists, Dr. Howarth Bouis (HarvestPlus), Dr. Jan Low (CIP), Maria Andrade (CIP), and Robert Mwanga (CIP) will be awarded the World Food Prize tonight for their combined success in improving nutrition and health through biofortified crops.

14 Oct 2016

Vitamin E may reduce risk of pneumonia in nonsmoking elderly men

Administration of 50 mg per day of vitamin E decreased the risk of pneumonia in elderly male smokers by 72% after they quit smoking, according to a paper published in Clinical Interventions in Aging.

5 Oct 2016

UNAM researchers develop edible coating to extend life of fruits and vegetables

In order to extend the life of fruits and vegetables and preserve them for longer refrigeration, UNAM researchers developed an edible coating with added functional ingredients applied to freshly cut foods.

27 Sep 2016

Enhanced diet helps slow progression of hereditary deafness

An enhanced diet helped reduce hearing loss in mice with the genetic mutation most commonly responsible for childhood deafness, new research suggests.

11 Mar 2016

Polyphenolic compounds in mango linked to anti-cancer, anti-inflammatory properties

Mangos contain numerous compounds that have been shown to exhibit antioxidant properties. These compounds include vitamin C and beta carotene, as well as several polyphenolic compounds including gallic acid and their larger polymers gallotannins,that have been linked to anti-cancer and anti-inflammatory activities in previous in vitro and in vivo studies.

17 Feb 2016

Antioxidants can increase rate of melanoma metastasis in mice

Fresh research at Sahlgrenska Academy has found that antioxidants can double the rate of melanoma metastasis in mice. The results reinforce previous findings that antioxidants hasten the progression of lung cancer. According to Professor Martin Bergö, people with cancer or an elevated risk of developing the disease should avoid nutritional supplements that contain antioxidants.

9 Oct 2015

Nanocapsule retains nutrients in juices and food supplements during pasteurization process

Researchers at the National University of Mexico (UNAM) developed a nanostructured system capable of protecting the active compounds of juices and nutritional supplements from high temperatures during the pasteurization process, in order to retain their nutritional properties.

16 Sep 2015

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