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 Bioterrorism  Holistic-online.com

Natural Rescue Remedies for Anthrax

The Carotenoids and Immunity

More than six hundred carotenoids occur in plants, and about forty are found in vegetables and fruits in the average American diet. They are associated with vitamin A because the body converts some beta-carotene and other carotenoids to vitamin A.

The carotenes are plant pigments that protect the plant from being damaged during photosynthesis by acting as powerful antioxidants. The best known of the carotenes is beta-carotene. Beta-carotene appears to work in a similar way in the body as it does in plants, by neutralizing free radicals and so preventing them from causing damage. When people eat carotenoids, they  derive benefits from the carotenoids' antioxidant qualities. In fact, the carotenoids are very powerful antioxidants, whereas vitamin A is only a mild antioxidant.

Carotene is an important nutrient in boosting immunity. It is a potent antioxidant. It also appears to help protect us against many forms of cancer.

Researchers have known as early as in 1930s that dietary carotenoids protected against ear, bladder, and other types of bacterial infections. In 1982, the U.S. National Academy of Science's Diet, Nutrition and Cancer report recommended diets high in beta-carotene and low in fat to reduce the risk of cancer. (2)

Besides beta carotene, there are other carotoids that have anti-oxidant properties that also build resistance to disease. These include alpha-carotene, lycopene, lutein, zeaxanthin, cryptoxanthin, and gamma-carotene. A diet with a diverse selection of vegetables and fruit provides the benefits of these diverse carotenoids.

Beta-Carotene And Immunity

Recommended Dosage

Safety/Toxicity

Natural Sources for Beta Carotene

See Also:

Vitamin A

Next Topic: Beta-Carotene And Immunity

References

  1. Richard P. Huemer, MD., and Jack Challem, Natural Health Guide to Beating the Supergerms, Pocket Books, New York.

  2. Committee on Diet, Nutrition and Cancer, Assembly of Life Sciences, National Research Council, Diet, Nutrition and Cancer. Washington, DC: National Academy Press, 1982.

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