provitamin A


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car•o•tene

(ˈkær əˌtin)

also car•o•tin

(-tɪn)

n.
any of three yellow or orange fat-soluble pigments having the formula C40H56, found in many plants, esp. carrots, and transformed into vitamin A in the liver; provitamin A.
[1860–65; < Late Latin carōt(a) carrot + -ene]
Random House Kernerman Webster's College Dictionary, © 2010 K Dictionaries Ltd. Copyright 2005, 1997, 1991 by Random House, Inc. All rights reserved.
ThesaurusAntonymsRelated WordsSynonymsLegend:
Noun1.provitamin A - an orange isomer of an unsaturated hydrocarbon found in many plants; is converted into vitamin A in the liver
beta-carotene - an isomer of carotene that is found in dark green and dark yellow fruits and vegetables
provitamin - vitamin precursor; a substance that is converted into a vitamin in animal tissues
Based on WordNet 3.0, Farlex clipart collection. © 2003-2012 Princeton University, Farlex Inc.
References in periodicals archive ?
Carotenoids are fat-soluble plant pigments, including the nature of which exhibit provitamin A: [beta]-carotene, [alpha]-carotene and [beta]-cryptoxanthin.
[beta]-carotene, [beta]-cryptoxanthin and [alpha]-carotene are provitamin A carotenoids or vitamin A precursors (Wurtzel et al., 2012).
AUSTRALIA -- Scientists in Australia have created golden orange bananas rich in provitamin A that could save the lives of hundreds of thousands of children who die from a deficiency of this vitamin every year, according to Newsweek.
Provitamin A is best retained when the crops are boiled/steamed in water.
It covers nomenclature, structures, and physical and chemical properties; biosynthesis and metabolism; qualitative and quantitative analyses, including how to conduct each step and various errors; in vitro assays to assess bioaccessibility and antioxidant capacity; carotenoid compositions of foods and influencing factors; the effects of processing and storage on carotenoids; isomerization and oxidation; carotenoids as food colorants and precursors of aroma compounds; bioaccessibility and bioavailability; provitamin A activity; and carotenoids and their association with reduced risk of chronic diseases.
ISLAMABAD -- A fresh avocado when added to a tomato sauce or raw carrot meal promotes conversion of provitamin A (inactive vitamin form) to vitamin A (active vitamin form), says a study.
Washington, July 11( ANI ): A new study has revealed that consuming a whole fresh avocado with either an orange-colored tomato sauce or raw carrots significantly enhanced provitamin A carotenoid (alpha- and beta-carotene) absorption and conversion of these carotenoids to an active form of vitamin A.
This means that both melons appear to be comparable sources of dietary provitamin A for humans, on par with carrots, which are known to be a major source of provitamin A.
The provitamin A was calculated according to the new conversion factor (IOM, 2001), in which 12 [micro]g of [beta]-carotene and 24 [micro]g of [alpha]-carotene, [alpha]-cryptoxanthin and [beta]-cryptoxanthin correspond to 1 RAE (retinol activity equivalent).
A team of plant geneticists and crop scientists pioneers an economical approach to the selective breeding of corn that can boost levels of provitamin A, the precursors that are converted to vitamin A upon consumption.
Made from sweet potatoes, the chips are high in beta carotene (provitamin A) and also contain vitamin C and potassium.