CAROTENOIDS and VITAMIN A Carotenoids are a class of compounds
(phytochemicals; phyto meaning from plants) that give plants
their yellow, red, green and orange color and can act as
precursors of, and are related to, vitamin A. Some of these
compounds act as antioxidants. Most widely recognized is the
subclass known as carotenes, of which beta-carotene is best
known. This subclass also includes alpha- and gamma-carotene,
lutein and lycopene. The liver is responsible for converting
beta-carotene to vitamin A. Beta-carotene wears another hat as
an antioxidant, scavenging the body neutralizing free radicals
and enhancing the immune system. This antioxidant form of beta-
carotene, created from the leftovers after the liver converts
beta-carotene to vitamin A, also prevents damage to our eyes,
lungs and skin resulting from our exposure to sunlight and air
pollution. Carotenoids also act as anticancer agents and inhibit
heart disease. Tomatoes, carrots,spinach, tomato juice, any
orange, yellow, red or green vegetable