CAS 7488-99-5: α-Carotene (natural)

α-Carotene is isolated from yellow-orange and dark-green vegetables. α-Carotene is used as an anti-metastatic agent or as an adjuvant for anti-cancer drugs.

α-Carotene - 10% is a carotenoid compound, which is a natural pigment found predominantly in the orange and yellow fruits and vegetables such as pumpkins and carrots. This compound is synthesized by plants and microorganisms through the isoprenoid biosynthetic pathway. It works primarily as an antioxidant, neutralizing free radicals and protecting cells from oxidative stress, which can lead to cellular damage. In scientific applications, α-Carotene - 10% is often used in research focusing on its potential role in mitigating chronic disease risks due to its antioxidant properties. Additionally, it is studied for its conversion to vitamin A in the human body, contributing to various biological processes including vision and immune function. Understanding the activity of α-Carotene can provide insights into nutritional science and potential therapeutic strategies.

α-Carotene is a carotenoid antioxidant, which is a naturally occurring pigment found primarily in fruits and vegetables. It is derived from plant sources, prominently present in carrots, pumpkins, and other orange-colored produce. As an isomer of β-carotene, α-carotene shares similar properties yet exhibits distinct biological activities due to its unique structure. The mode of action of α-carotene involves its conversion into vitamin A in the body, although less efficiently than β-carotene. It has potent antioxidant capabilities, helping to neutralize free radicals and mitigate oxidative stress, contributing to cellular health. Moreover, α-carotene may influence gene expression and modulate immune responses through pathways distinct from other carotenoids. In terms of applications, α-carotene is utilized in nutritional studies to examine its impact on human health, particularly in the context of vision and immune function. It is also researched for its potential role in reducing the risk of chronic diseases, such as cardiovascular conditions and certain cancers. Its presence in the diet is of scientific interest for its contribution to the beneficial effects of a diet rich in fruits and vegetables.