We know it well for its glow effect but beta-carotene - which is mostly found in vegetables - is especially essential for the good functioning of the body. Let us explain.
From beta-carotene to vitamin A, there is but one step
Vitamin A – first discovered in 1912 – is essential at all ages. Its intake must be daily in the shape of retinol (active vitamin A of animal origins) or beta-carotene (provitamin A from vegetables).
The latter is a pigment present in many orange, red, yellow or green vegetables. It is transformed by the liver into vitamin A, which has a fundamental role in vision, especially nocturnal. It also intervenes in many bodily functions like growth, tissue (skin, intestinal mucosa), the immune system, skin protection against external aggressions (such as sunburns) or wound scarring.
Where can we find beta-carotene?
To satisfy the body’s needs in beta-carotene, there is no secret: having a diverse and balanced diet! Here is a little tip: foods that have plenty of it are carrots, dandelion, spinach, parsley, apricot, and a bit less but still in the, nectarine, escarole, chicory, red cabbage or even lettuce. We also find some in eggs (especially the yolks) and butter. Beware of food supplements for beta-carotene: research showed their daily consumption could in some cases increase the risk of cancers. Better favour natural intake through food.
In practice, eat colourful vegetables every day in the shape of salads, vitamin juices, spreads, woks, simmered dishes, soups, oven roasted vegetables... Just so you know: beta-carotene is better absorbed by the body when prepared with some fat content: grated carrots with vegetable oil and Vichy carrots with a nut of butter are both perfect!