Disease Prevention and Treatment Using β-Carotene: the Ultimate Provitamin A

Anand, Raksha; Mohan, Lalit; Bharadvaja, Navneeta

doi:10.1007/s43450-022-00262-w

Cited by 30 publications

(16 citation statements)

References 65 publications

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“…Lycopene prevents cardiovascular diseases and cancer, is involved in the metabolism, limits intestinal damage and reduces the loss of immunoglobulin A [ 11 ]. Beta-carotene (provitamin A), in addition to its antioxidant properties, is involved in the regulation of fat and cholesterol metabolism and plays an anti-inflammatory and anticancer role [ 12 ].…”

Section: Introductionmentioning

confidence: 99%

Tomato By-Products, a Source of Nutrients for the Prevention and Reduction of Malnutrition

et al. 2022

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Malnutrition is a global phenomenon that mainly affects children under five years old, the elderly and food insecure people. It can be linked to undernourishment or overnutrition. To prevent it, a healthy and balanced diet, rich in energy and micronutrients, is necessary. The objective of this study was to evaluate the nutritional composition and contribution of tomato by-products to prevent and reduce malnutrition. Thus, standard methods were used for proximate composition and bioactive compounds. Results showed that tomato by-products are rich in macronutrients and micronutrients capable of preventing undernutrition and reducing the incidence of the effects of overnutrition. The average carbohydrate, protein and lipid contents were 15.43%, 11.71% and 5.4% (DM) in peels and for seeds the contents were 58.75%, 15.4% and 22.2%, respectively. The average energy values were 280.47 kcal/100 g and 472.8 kcal/100 g DM for peels and seeds, respectively. The main minerals found were, in decreasing order, potassium, magnesium, sodium, iron and zinc. High contents of phenolic compounds, lycopene, β-carotene and vitamin C were also found in these by-products. They also presented important antioxidant activities. Due to their nutritional and bioactive compounds, tomato by-products may be included in functional food formulation programs to reduce the incidence of nutritional diseases.

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Section: Introductionmentioning

confidence: 99%

Tomato By-Products, a Source of Nutrients for the Prevention and Reduction of Malnutrition

et al. 2022

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“…Although an adequate intake or the recommended dietary allowance for carotenoids is not yet established (Andarwulan et al, 2021), with a β-carotene range of 5.01 to 29.34 µg/g, the 18 elite yellow-fleshed cassava genotypes may serve as a rich dietary source of vitamin A in human nutrition. Moreover, with the emergence of COVID-19, β-carotene was also reported to offer protection against the disease (Anand et al, 2022).…”

Section: Discussionmentioning

confidence: 99%

Antioxidant, starch-digesting enzymes inhibitory, and pasting properties of elite yellow-fleshed cassava genotypes

Kareem¹,

Irondi²,

Alamu³

et al. 2023

Front. Sustain. Food Syst.

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Biofortification of cassava roots has improved its health benefits by raising the quantity and bioavailability of bioactive compounds, particularly carotenoids. This study analyzed the bioactive constituents (carotenoids, tannins, total phenolics, and flavonoids), antioxidant, starch-digesting enzymes (α-amylase and α-glucosidase) inhibitory and pasting properties of flours of 18 elite yellow-fleshed cassava genotypes grown at the International Institute of Tropical Agriculture, Ibadan, using standard laboratory methods. Generally, the concentrations of the bioactive constituents (9-cis-β-carotene, 13-cis-β-carotene, all trans-β-carotene, total β-carotene, total carotenoids, tannins, total phenolics, and total flavonoids) of the different cassava genotypes varied. The antioxidant activity varied significantly among the different cassava genotypes, with IITA-TMS-IBA183001 having the highest reducing power (2.59 GAE mg/g) and most potent DPPH· scavenging ability (SC50: 14.56 mg/mL). However, the starch-hydrolysing enzymes (alpha-amylase and alpha-glucosidase) inhibitory and the pasting properties of the different genotypes were generally comparable. Total carotenoids content significantly correlated with the DPPH· SC50 (r = −0.495), while total phenolics content correlated with ABTS·+(r = 0.839) and DPPH· SC50 (r = −0.870). Also, tannins content significantly correlated with ABTS·+ (r = 0.553), while total flavonoids content was significantly correlated with α-amylase IC50 (r = −0.532). These findings suggest the potential of flours of the 18 elite yellow-fleshed cassava genotypes to serve as important dietary sources of antioxidants and starch-hydrolysing enzyme inhibitors, which may be beneficial in oxidative stress and postprandial hyperglycaemic conditions.

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“…El -caroteno es un pigmento de color rojo anaranjado, uno de los carotenoides más comunes en la dieta de los animales domésticos (plantas verdes y zanahoria), el precursor más importante de la vitamina A, se escinde para formar dos moléculas de retinal, que se metaboliza en retinol y ácido retinoico. Hay tres isómeros, ,  y -caroteno, siendo el isómero  el más activo, se convierte en vitamina A en la mucosa intestinal de los animales por ruptura enzimática a cargo de -caroteno-15,15'-monooxigenasa, dando como producto dos moléculas de retinal, la que por acción de la retinal reductasa se transforma en retinol, forma en la que llega al hígado (Anand et al, 2022). La eficiencia de conversión varía de una especie a otra, siendo los omnívoros (rata) y los granívoros (pollo) los más eficientes en la conversión de β-caroteno en vitamina A que los carnívoros (Green & Fascetti, 2016).…”

Section: -Carotenounclassified

Nutrición animal: Texto de formación universitaria

Huanca¹

2023

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El texto que se pone a consideración del lector, en su edición digital, revisada y corregida, ha sido preparado con fines académicos, para la formación de médicos veterinarios y/o zootecnistas, en el contexto del Altiplano de Puno-Perú; sin embargo, puede servir como referencia para todo lector interesado en la nutrición animal. Incluye seis unidades temáticas: fisiología digestiva de los animales, como uno de los procesos nutricionales clave, seguida de energía (carbohidratos), lípidos, proteínas, minerales y vitaminas, y una unidad temática adicional sobre la evaluación de la composición química y calorimetría de los alimentos.

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Disease Prevention and Treatment Using β-Carotene: the Ultimate Provitamin A

Cited by 30 publications

References 65 publications

Tomato By-Products, a Source of Nutrients for the Prevention and Reduction of Malnutrition

Tomato By-Products, a Source of Nutrients for the Prevention and Reduction of Malnutrition

Antioxidant, starch-digesting enzymes inhibitory, and pasting properties of elite yellow-fleshed cassava genotypes

Nutrición animal: Texto de formación universitaria

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