Carotenoids

Carotenoids are a type of secondary plant compound. Many red, yellow, and orange fruits and vegetables, such as carrots and bell peppers, owe their vibrant color to valuable carotenoids. Their intense color isn’t just visually appealing—it’s also good for our health. Carotenoids are produced by plants and bacteria and are the precursors to vitamin A. What many people don’t know is that carotene is also found in green vegetables. These include broccoli, beans, green bell peppers, and peas. In these cases, however, the yellow to reddish color is masked by the green pigment known as chlorophyll. One of the best-known carotenoids is beta-carotene. In the body, it is converted into vitamin A or retinol. The conversion ratio here is 6:1, meaning six parts beta-carotene yield one part vitamin A. Recent studies even show that the ratio is 12:1 in green vegetables and as high as 26:1 in carrots.

The Best Bioavailability of Carotenoids

When it comes to carotenoids, bioavailability plays an important role. When consuming carotenoids, they should always be accompanied by fats. The reason for this is that the body can absorb beta-carotene—for example, from carrots heated in oil—more effectively than when they are consumed raw. What you should definitely keep in mind when preparing food: Oxygen-containing carotenoids, such as zeaxanthin in kale and spinach, can lose their nutritional value due to prolonged cooking. As an alternative, Medicom offers carotenoid supplements with very good bioavailability.

Carotenoids—Natural Antioxidants

Phytochemicals such as carotenoids are classified as antioxidants. Antioxidants can neutralize free radicals. These are dangerous oxygen compounds linked to the development of lifestyle-related diseases and premature aging. In addition to various carotenoids, other powerful antioxidants include flavonoids, as well as vitamin C and vitamin E.