Vitamin A / Beta-Carotene

Vitamin A is a fat-soluble vitamin that plays an important role in healthy vision, gene transcription, immune function, embryonic development and function, bone metabolism and has disease-fighting, antioxidant activity. Beta-carotene from plant foods is converted to retinol, the active form of vitamin A, in the body.

Fruits and vegetables with orange, yellow or red pigmentation are usually indicators of beta-carotene-rich foods (ie: carrots).

Vitamin A/Beta-Carotene Foods

Drinking just one green smoothie each day will provide adequate levels of beta-carotene. Most smoothie recipes on our website contain 100% or greater recommended daily allowances (RDA) of beta-carotene.

Vitamin A Deficiency

Vitamin A deficiency can lead to frequent infections due to impaired immune system, night blindness, anemia and even death.

Vitamin A Toxicity

Vitamin A from plant sources (carotenoids such as beta-carotene) is not known to be toxic at even at high doses. Excessive consumption of foods rich in carotenoids can cause a harmless yellow/orange tint to the skin (especially on the palms of the hands and soles of the feet) called carotenodermia. This condition will go away on its own once beta-carotene consumption is reduced to a level your body can handle. Fair skinned people are more susceptible to this condition.

Vitamin A toxicity is known to occur from the overuse of supplements.

The Effects of Cooking On Vitamin A/Beta-Carotene

The absorption and availability of beta-carotene can be improved in some situations by cooking. Prolonged heating and processing, however, can cause a loss of up to 35% of beta-carotene.

Return to Nutrient Profiles.

Tags: beta-carotene, carotenoids, nutrients, vitamin a