Beta-carotene is more than its association with orange and yellow pigmented foods, this carotenoids, has some serious vitamin A potential. This week we have looked at vitamin A and antioxidants. Although vitamin A is usually found in animal origin (meat and eggs), some fruits and veggies can be converted to vitamin A. Key in beta-carotene. It is one of 50 carotenoids that is ‘provitamin A’, converting to the active form of vitamin A, retinal. Beta-carotene is Americans most prevalent source of carotenoid. Check Monday’s post for all of the benefits of vitamin A. Beta-carotene is a powerful antioxidant as well (it decreases free radical damage or neutralizes it, therefore, decreasing excess inflammation in the body). There’s more too:

• enhances immune system function
• stimulates cell-to-cell communication

So where can you find these said beta-carotenes? Well, even though this carotenoid is associated with orange and yellow foods, it is also prevalent in foods of other colors as well. Good sources:

• romaine lettuce
• broccoli
• collard greens
• winter squash
• carrot
• kale
• spinach
• turnip greens
• thyme

Just eating these is not enough, don’t forget that vitamin A is fat-soluble so it won’t be absorbed if you’re not ingesting fat in the diet as well (hence fat-burner). For more on our fat-burner weight-loss programs check out our website at bodychange.net.