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Beta Carotene: Dietary Sources, Cancer and Cognition
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Editors: Leiv Haugen and Terje Bjornson
Book Description:
β-Carotene is an organic compound - a red-orange pigment abundant in plants and fruits. As a carotene with β-rings at both ends, it is the most common form of carotene. It is a precursor (inactive form) of vitamin A. β-carotene is abundant in Vietnam gac, crude palm oil, yellow and orange fruits, such as mangoes and papayas, orange root vegetables such as carrots and yams and in green leafy vegetables such as spinach, kale, sweet potato leaves, and sweet gourd leaves. Vietnam gac and crude palm oil have by far the highest content of β-carotene of any known fruit or vegetable, 10 times higher than carrots for example. The most common side effect of excessive β-carotene consumption is carotenodermia, a harmless condition that presents as a conspicuous orange skin tint arising from deposition of the carotenoid in the outermost layer of the epidermis. High doses of β-carotene have been associated with increased rate of lung cancer among those who smoke. This new book gathers the latest research from around the globe in this field.

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Please click on a chapter below to purchase separately

Chapter 1 - Carotenoids in Crops: Roles, Regulation of the Pathway, Breeding to Improve the Content
Authors / Editors: Marco Fambrini and Claudio Pugliesi

Chapter 2 - β-Carotene Production under Greenhouse Conditions
Authors / Editors: Ramón Gerardo Guevara-González*, Irineo Torres-Pacheco, Enrique Rico-García, Rosalía Virginia Ocampo-Velázquez, Adán Mercado-Luna, Rodrigo Castañeda-Miranda, Luis Octavio Solís-Sánchez, Daniel Alaniz-Lumbreras, Roberto Gómez-Loenzo, Gilberto Herrera-Ruíz and Genaro Martin Soto-Zarazúa

Chapter 3 - Flavonoids with Antimicrobial Properties
Authors / Editors: Rosa Martha Pérez Gutiérrez

Chapter 4 - Water Soluble Supramolecular Complexes of β-Carotene and Other Carotenoids
Authors / Editors: Nikolay E. Polyakov and Lowell D. Kispert

Chapter 5 - In Vitro Antioxidant Activity of Synthetic β-carotene and Natural Carotenoid Extracts against the Oxidative Degradation of Food-Related Oil-in-Water Emulsions
Authors / Editors: Sotirios Kiokias, Charikleia Dimakou and Vassiliki Oreopoulou

Chapter 6 - Evaluating the Effectiveness of Beta- Carotene-Rich Food Interventions for Improving Vitamin A Status
Authors / Editors: Betty J Burri and Tami Turner
***Open Access Chapter. Free Download Available***

Chapter 7 - Carotene Dispersion in Liquid Media
Authors / Editors: Cao-Hoang Lan and Waché Yves

Chapter 8 - Comparing Local Fruits and Vegetables and β-carotene Supplements as a Vitamin A Source for Honduran Mothers and Infants
Authors / Editors: Douglas L Taren, Rina G. Kaminsky, Jackeline Alger, Monica Mourra, Rahul Mhaskar and Louise M. Canfield

Chapter 9 - The Role of Small-Sized Tomatoes in Carotenoid Uptake
Authors / Editors: Fabio Licciardello and Giuseppe Muratore

Chapter 10 - Seafood: A Natural Source of Carotenoids
Authors / Editors: Ana Rodríguez-Bernaldo de Quirós and Julia López-Hernández

      Nutrition and Diet Research Progress
   Binding: Hardcover
   Pub. Date: 2011
   Pages: pp.358
   ISBN: 978-1-60741-611-1
   Status: AV
Status Code Description
AN Announcing
FM Formatting
PP Page Proofs
FP Final Production
EP Editorial Production
PR At Prepress
AP At Press
AV Available
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Beta Carotene: Dietary Sources, Cancer and Cognition