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Beta-carotene is the molecule that gives carrots their orange It is part of a family of chemicals called the carotenoids, which are found in many fruit and vegetables, as well as some animal products such as egg Carotenoids were first isolated in the early 19th century, and have been synthesised for use as food colourings since the
Biologically, beta-carotene is most important as the precursor of vitamin It also has anti-oxidant properties and may help in preventing cancer and other
Beta-carotene is a member of the carotenoids, which are highly pigmented (red, orange, yellow), fat-soluble compounds naturally present in many fruits, grains, oil and vegetables (green plants, carrots, sweet potatoes, squash, spinach, apricots, and green peppers). Alpha, beta, and gamma carotene are considered provitamins because they can be converted to active vitamin

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China
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