α-Carotene is a form of carotene with a β-ionone ring at one end and an α-ionone ring at the opposite end. It is the second most common form of carotene.
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3D model (JSmol)
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| ChEBI | |
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PubChem CID
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CompTox Dashboard (EPA)
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| C40H56 | |
| Molar mass | 536.873 |
Except where otherwise noted, data are given for materials in their standard state (at 25 °C [77 °F], 100 kPa).
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Human physiology
In United States adults and Chinese adults the mean concentration of serum α-carotene was 4.71 µg/dL, including 4.22 µg/dL among men and 5.31 µg/dL among women (to convert to micromoles per liter, multiply by 0.01863).[1]
Health effects
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Dietary intake affects blood levels of α-carotene, which in one study was associated with significantly lower risk of death.[1][2]
Dietary sources
The following vegetables are rich in alpha-carotene:[1]
- Yellow-orange vegetables : Carrots (the main source for U.S. adults), Sweet potatoes, Pumpkin, Winter squash
- Dark-green vegetables : Broccoli, Green beans, Green peas, Spinach, Turnip greens, Collards, Leaf lettuce, Avocado
References
- ^ a b c Li C, Ford ES, Zhao G, Balluz LS, Giles WH, Liu S (March 2011). "Serum α-carotene concentrations and risk of death among US Adults: the Third National Health and Nutrition Examination Survey Follow-up Study". Arch. Intern. Med. 171 (6): 507–15. doi:10.1001/archinternmed.2010.440. PMID 21098341.
{{cite journal}}: Unknown parameter|laydate=ignored (help); Unknown parameter|laysource=ignored (help); Unknown parameter|laysummary=ignored (help)CS1 maint: multiple names: authors list (link) - ^ Alpha-carotene Linked to Lower Mortality Rates , Tufts Health and Nutrition Letter, March 2011
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