Carotenoids - Phytochemicals

Explanation
Carotenoids are a group of highly colored plant compounds that have been shown to have vitamin A activity. These compounds are responsible for the vibrant colors in fruits and vegetables. They are known to have antioxidant properties and can help protect cells from damage caused by free radicals. Carotenoids are also important for maintaining healthy vision and immune function. Some examples of carotenoids include beta-carotene, lycopene, and lutein.

Explanation
Beta carotene is the most well known and understood of the carotenoids. It is a pigment found in many fruits and vegetables, such as carrots, sweet potatoes, and spinach. Beta carotene is converted by the body into vitamin A, which is important for vision, immune function, and cell growth. It also acts as an antioxidant, protecting cells from damage caused by harmful molecules called free radicals. Beta carotene has been extensively studied and its benefits and functions are well documented.

Explanation
Provitamin A is the correct answer because it refers to a group of compounds called carotenoids, which are converted into vitamin A in the body. Carotenoids are found in various fruits and vegetables, such as carrots, sweet potatoes, and spinach. Once consumed, the body converts these carotenoids into retinol, the active form of vitamin A. Therefore, provitamin A is the vitamin A found in carotenoids.

Explanation
Carotenoids are a type of pigment found in plants that can be converted into vitamin A in the body. They are primarily stored in adipose tissue, which is the body's fat tissue. This is because carotenoids are fat-soluble compounds, meaning they can dissolve and be stored in fat cells. The liver also plays a role in storing and metabolizing carotenoids, but adipose tissue is the main site of storage. The adrenals and testes are not known to be major storage sites for carotenoids.

Explanation
Cartenoids that are not converted to vitamin A in the liver are transported to target tissues as part of VLDL (Very Low-Density Lipoprotein). VLDL is a type of lipoprotein that is responsible for transporting triglycerides, cholesterol, and other lipids from the liver to the peripheral tissues. It is synthesized in the liver and released into the bloodstream, where it delivers lipids to various tissues. Therefore, VLDL plays a crucial role in the transport of cartenoids that are not converted to vitamin A in the liver.

Explanation
Carotenoids are pigments found in plants that are responsible for their vibrant colors. In order for the carotenoids to be absorbed and utilized by the body, they need to be released from proteins in the stomach. Once released, they require bile, which is produced by the liver and stored in the gallbladder, to be properly emulsified and broken down. Bile helps in the digestion and absorption of fats, including carotenoids, by forming micelles that facilitate their transport across the intestinal lining. Therefore, bile is necessary for the efficient absorption of carotenoids in the digestive system.

Explanation
Preformed vitamin A is absorbed better than proformed vitamin A from carotenoids. This is because preformed vitamin A is already in its active form and can be readily utilized by the body. On the other hand, carotenoids need to be converted into vitamin A by the body before they can be used. This conversion process is not very efficient, resulting in lower absorption of proformed vitamin A from carotenoids.

Explanation
Protein is necessary for the conversion of carotenoids to Vitamin A. A deficiency in protein can lead to a reduction in the rate at which carotenoids are converted to Vitamin A. This is because protein is required for the production of enzymes that facilitate the conversion process. Without enough protein, the conversion of carotenoids to Vitamin A may be impaired, leading to a deficiency in Vitamin A.

Explanation
support a health reproductive system

Explanation
The correct answer is carrots, pumpkin, and red capsicum because these foods contain the compound alpha-carotene. Alpha-carotene is a type of carotenoid, which is a pigment found in fruits and vegetables. Carrots, pumpkin, and red capsicum are known to be rich sources of carotenoids, including alpha-carotene. Alpha-carotene is a precursor to vitamin A and has antioxidant properties that can help protect the body against oxidative stress and certain diseases.

Explanation
The foods listed in the answer, including carrots, pumpkins, apricots, and rockmelons, belong to the compound beta-carotene. Beta-carotene is a pigment that gives these foods their vibrant orange color and is converted into vitamin A in the body. It is a type of carotenoid, which is a group of pigments found in plants. These foods are excellent sources of beta-carotene and can contribute to a healthy diet and good vision.

Explanation
Mainly red

Explanation
green & yellow

Explanation
Cryptoxanthin is a compound that belongs to the group of carotenoids, which are responsible for the yellow, orange, and red pigments in fruits and vegetables. Passionfruit, nectarines, and tangerines are all fruits that are known to contain cryptoxanthin. Therefore, these three food sources belong to the compound cryptoxanthin.

Explanation
Zeaxanthin is a compound that belongs to a group of pigments known as carotenoids, which are commonly found in fruits and vegetables. Spinach, corn, cos lettuce, and tangerines are all sources of carotenoids, including zeaxanthin. These foods contain varying amounts of zeaxanthin, which is known for its antioxidant properties and its role in promoting eye health. Therefore, consuming spinach, corn, cos lettuce, and tangerines can help increase the intake of zeaxanthin in the diet.

Explanation
rate of conversin of carotenes to vitamin A slow, rate of intestinal absorption takes longer

Explanation
yellow orange jaundice colouration of skin

Explanation
Provitamin A provides one third of the typical American diet. This means that approximately 33% of the essential nutrient is obtained from food sources in the average American's daily intake.

Explanation
Carotenoids are more bioavailable from raw food because cooking can cause the breakdown and loss of these compounds. Heat and other cooking processes can degrade carotenoids, reducing their availability and absorption in the body. Raw foods, on the other hand, retain their natural levels of carotenoids, making them more easily absorbed by the body. Therefore, consuming carotenoid-rich foods in their raw form is the best way to maximize their bioavailability.

Explanation
Carotenoids are known to possess antioxidant properties, which means they can help protect cells from damage caused by free radicals. They also exhibit anti-cancer effects, as they have been found to inhibit the growth of cancer cells and reduce the risk of certain types of cancer. Additionally, carotenoids may prevent Alzheimer's disease by reducing oxidative stress and inflammation in the brain. They may also have a positive effect on arthritis by reducing inflammation and joint pain. However, there is no direct evidence to suggest that carotenoids can prevent migraines.