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Beta-carotene

carrots Beta-carotene is the molecule that gives carrots their orange colour.  It is part of a family of chemicals called the carotenoids, which are found in many fruit and vegetables, as well as some animal products such as egg yolks.  Carotenoids were first isolated in the early 19th century, and have been synthesised for use as food colourings since the 1950s.

Biologically, beta-carotene is most important as the precursor of vitamin A.  It also has anti-oxidant properties and may help in preventing cancer and other diseases. 

For more information about beta-carotene, click on one of the links below.


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Page created by Martha Evens, School of Chemistry, University of Bristol