CAROTENOIDS
Carotenoids are a family of nutrients in plants that are associated with increased health and less disease. Altogether there are nearly 600 types of carotenoids, of which beta-carotene, which makes up about 25 percent of edible varieties, is the most well known. It is efficiently converted by the body into vitamin A and as an antioxidant blocks free radicals which can damage cell membranes and protects against cancer.
In the 1980s, dozens of studies reported that increased intake of beta carotene was associated with a decreased risk of many cancers of the respiratory and digestive tracts, including lung, oral cavity, throat, stomach, colon, and rectum. Taking beta-carotene in the form of supplements, however, has been linked with increased incidence of lung cancer. Scientists strongly recommend that the carotenoids be taken in whole foods. See Immune Function, Lung Cancer, Macular Degeneration, Olestra, Polyps, Smoking, Vegetables.
• Carotenoid Rich Vegetables Protect Against Heart Disease - In a study of middle aged men at risk of heart disease, those who had the highest carotenoid levels in their blood were one third less likely to suffer a heart attack. Nonsmokers consistently show the strongest benefits. In another study of nurses, Boston researchers reported that those who ate five or more servings of carrots a week had 68 percent less strokes than those who ate one or less a month.
Source: Jane E. Brody, “Health Factor in Vegetables Still Elusive,” New York Times, Feb. 21, 1995.