An orange pigment found in carrots, tomatoes, and leafy green vegetables.
The most important form, called beta-carotene, is an antioxidant that is converted in the intestines into vitamin A, which is essential for vision and the health of the skin and other organs.
Excessive intake of foods containing carotene may result in carotenaemia.
A colouring matter of carrots, other plants, butter and yolk of egg, carotene is the precursor of vitamin A, which is formed from carotene in the liver. (See VITAMIN and APPENDIX 5: VITAMINS.)
n. a yellow or orange plant pigment – one of the carotenoids – that occurs in four forms: alpha (?), beta (?), gamma (?), and delta (?). The most important form is ?-carotene, which is an *antioxidant and can be converted in the body to retinol (vitamin A). Good sources include yellow and green vegetables, such as carrots, sweet potato, and kale.
Health Encyclopedia