Carotenoid Consumption
Lab Four
Introduction
People who eat a wide variety of foods including lots of fruit and vegetables maximize good
health. Fruits and vegetables contain plenty of vitamins and minerals that help the body
catalyze chemical reactions, spur enzymes to carry out metabolic functions, maintain proper
growth for bones, and protect the nervous and immune systems. Along with vitamins and
minerals, fruits and vegetables contain phytochemicals that help keep body cells healthy, slow
tissue degeneration, prevent the formation of carcinogens, reduce cholesterol levels, protect
the heart, maintain hormonal balance, and keep bones strong. Antioxidants are
phytochemicals found in many fruits and vegetables that neutralize the effects of free radicals
that can damage cell structures and the walls of DNA. The production of free radicals
contributes to aging, cancer, heart disease, and macular degeneration.
Carotenoids
Brightly colored fruits and vegetables (yellow, orange, and dark green) are rich in plant
pigments called carotenoids. These plant pigments help absorb light energy for use during
photosynthesis. In the human body, carotenoids act as an antioxidant and deactivate the free
radicals—single oxygen atoms that damage the cell wall. The body can convert some
carotenoids to Vitamin A which aid human vision and normal growth and development.
Carotenoids play a role in fighting off inflammation in the body which protects the immune
system, lowers LDL oxidation in the arteries and helps prevent heart disease risk.
Most common food sources of carotenoids include carrots, yams, sweet potatoes, papaya,
watermelon, cantaloupe, mangos, spinach, kale, tomatoes, bell peppers, and oranges. People
must consume these fruits and vegetables with a fat source so the body can absorb the
carotenoids. There are over 600 types of carotenoids, but the two broad classifications of
carotenoids include carotenes and xanthophylls. Nutritionally speaking, pro-Vitamin A
carotenoids can be converted to Vitamin A in the human intestine and liver. Alpha-carotene,
beta-carotene and beta-cryptoxanthin are classified as pro-Vitamin A carotenoids. Lutein,
zeaxanthin, and lycopene which are non-pro Vitamin A carotenoids are grouped with the
xanthophylls.
Food
Pumpkin, canned
Spinach
Carrots, cooked
Kale, frozen, cooked
Winter squash, cooked