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β-Carotene is a strongly colored red-orange pigment abundant in plants and fruits. It is an organic compound and chemically is classified as ahydrocarbon and specifically as a terpenoid (isoprenoid), reflecting its derivation from isoprene units. β-Carotene is biosynthesized from geranylgeranyl pyrophosphate. It is a member of the carotenes, which are tetraterpenes, synthesized biochemically from eight isoprene units and thus having 40 carbons. Among this general class of carotenes, β-carotene is distinguished by having beta-rings at both ends of the molecule. Absorption of β-carotene is enhanced if eaten with fats, as carotenes are fat soluble.
Function:
Beta carotene is one of the major dietary carotenoids and one of the most biologically active of approximately 800 carotenes and more than 1,000 carotenoids present in food. It is responsible for the orange or yellow colors of many fruits and vegetables.
In the human body, beta carotene is found in lipids and in fat tissues. Sometimes beta carotene is called provitamin A because it is more easily converted to vitamin A (retinol) in the liver than other carotenoids. Beta carotene is considered to be a conditionally essential nutrient because it becomes essential when vitamin A intake is low.