Tag: Bco1

Approximately 30% of the dietary vitamin A in Western countries comes from beta-carotene, a vibrant plant pigment found in many fruits and vegetables. This provitamin, which gives foods like carrots and sweet potatoes their color, is not used by the body directly but must be converted into the essential nutrient vitamin A (retinol) through a carefully regulated metabolic process.

Over 600 types of carotenoids are found in nature, yet only a handful can be converted into vitamin A in humans. Understanding **how is β-carotene food converted to retinoic acid?** is essential for appreciating the nutritional value of plant-based foods and the intricate biochemical processes involved.