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Beta Carotene

Beta carotene is found in dark green and yellow-orange vegetables such as carrots and cantaloupe melon. It is one of a family of naturally occurring nutrients called carotenoids, 60 of which occur in food. Beta carotene is considered to be one of the most important carotenoids because it can be converted by the body into vitamin A as and when required.

Each Healthspan tablet contains 7mg of natural beta carotene, which is in line with the Department of Health’s maximum recommended intake for safe consumption.

Carotene originates from the Latin word for carrot and refers to organic compounds which give plants and vegetables their yellow/orange pigment. There are around 60 carotenes found in food.Beta carotene is considered most vital for health as it is a provitamin. This means the body can convert it into vitamin A, which is essential for many biological processes and could help strengthen the immune system. Sweet potatoes, carrots and spinach are rich sources of beta carotene.

• What does it do?

  Beta carotene produces the highest levels of vitamin A compared to all other forms of carotenes. The antioxidant properties of this vitamin help protect the body from damage caused by free radical molecules. A study on elderly patients published by the American Journal of Clinical Nutrition(i) revealed a regular intake of beta carotene supplements could stimulate immune response and help fight off infections.  

  According to the University of Maryland Medical Centre,(ii) an intake of 15mg of beta carotene could also support nerve cells in eyes and combat conditions such as age-related macular degeneration (AMD) and cataract. A study involving 976 participants(iii) revealed the antioxidant properties of beta carotene helped protect eye cells and could slow the progression of AMD. 

  Symptoms of cognitive decline, such as memory loss, mood swings and depression, could also be prevented by a regular dose of beta carotene. A study on 5,956 men over the age of 65 showed long-term beta carotene supplementation could reduce levels of oxidative stress associated with cognitive decline.

Like cabbage, cauliflower, broccoli, Brussels sprouts, mustard cress and many other ‘greens’, watercress belongs to the brassica family which provides a rich source of protective phytonutrients (plant chemical compounds) that scientists believe may help prevent and fight a wide range of cancers (i).

During both World Wars when we were reliant on local produce, watercress sandwiches were a national institution but sadly, as our diets became more varied and increased competition from more ‘exotic’ and sweeter leaves took centre stage, watercress gradually became relegated to a mere garnish left on the side of the plate.

However, watercress growers refused to be side-lined and slowly but surely research into this leafy wonder’s nutritional greatness has earned it an impressive array of ‘super’ stripes, making it a worthy player in the health defence game.

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This vitamin and antioxidant-rich fruit can support the immune system and help with detoxification,” says Louisa. It can also provide the following health benefits:

Aids weight loss

Grapefruit is very low in calories, consisting of around 42kcal per 100g. Enjoying it as part of a balanced diet can be beneficial to weight loss.

In a study published in the Journal of Medicinal Food, 91 obese patients were given fresh, juiced or capsule forms of grapefruit alongside a placebo to discover the benefits on weight loss and insulin regulation. After 12 weeks, the fresh grapefruit group had lost 1.6 kg, the grapefruit juice group had lost 1.5 kg, the grapefruit capsule group had lost 1.1 kg, and the placebo group had lost 0.3 kg. Results also found that eating half a grapefruit before a meal significantly reduced weight gain. Insulin reduction was also improved (i).

Lowers cholesterol

“Grapefruit contains the soluble fibre pectin which can support healthy cholesterol levels,” says Louisa. Pectin could help lower levels of LDL (bad) cholesterol and triglycerides, a form of fat linked to heart disease. A 2006 study published in the Journal of Agricultural and Food Chemistry found both white and red grapefruit decreased serum lipid levels in coronary atherosclerosis patients (ii).

Strengthens cells

“Grapefruit is an excellent source of vitamin C, with half a grapefruit giving you your daily requirement of 40mg,” explains Louisa. “It is also a good source of beta-carotene, which can be converted to vitamin A in the body, vitamin B5, and antioxidants. The pink and red varieties also contain lycopene.”

Lycopene is the substance which gives certain fruits and vegetables their red colour. It is packed with antioxidants that could help strengthen the thickness and fluidity of cell membranes, vital to protect the body from diseases such as macular degeneration, cataractsand heart disease