Presentation

Carotenoids, including beta-carotene, alpha-carotene, and lycopene, are precursors of vitamin A.

These pigments give fruits and vegetables their yellow, orange, red and dark green colour.

They act as antioxidants, fighting the oxidative damage that contributes to the development of cardiovascular disease and cancer.

However, although alpha-carotene is chemically similar to beta-carotene, several studies seem to show that alpha-carotene is much more effective in reducing mortality from certain forms of cancer (lung, prostate, liver, etc.) and cardiovascular mortality.

Research on this subject tends to show that the higher the concentration of alpha-carotene in the blood, the lower the risk of death from any cause.

Which vegetables contain it?

These results are still being analysed by scientists who are trying to understand why and at what dose this protection is observed.

However, they underline the benefits of eating more fruit and vegetables, especially orange and yellow vegetables, which are particularly rich in alpha-carotene.

Add some colour to your plate by eating carrots, sweet potatoes, pumpkins, mandarins, melons or apricots.

And don't forget the red and green vegetables that also contain it: beetroot, broccoli, green beans, peas, turnip greens, cabbage or green salad.