Beta-Carotene is an antioxidant
which has been shown to help to prevent cancer and heart disease and serves
as a precursor to Vitamin-A. Beta-Carotene cannot, however, build up to
toxic levels in the body like Vitamin A can. Members of the antioxidant
carotenes family are alpha carotene,
lutein, lycopene,zeaxanthin
and cryptoxanthin.
The antioxidant carotenes ward off many age-related diseases, including
macular degeneration, which has caused blindness in two million people
in the United States. In one study, individuals who ate two servings a
week of spinach or collard greens had half the risk of this eye disease
than nongreens eaters. A serving of greens typically contains about 2 to
20 milligrams of carotenes (suggested intake is 5 milligrams). Types of
leafy greens are Arugula, Basil, Beet greens, Bok choy, Chicory greens,
Chinese cabbage, Chinese cabbage, Collard greens, Dandelion greens, Endive,
Kale, Mustard greens, Purslane, Radicchio, Romaine lettuce, Sorrel, Spinach,
Swiss chard, Turnip greens, and Watercress.
Great sources of Beta-Carotene and Carotenes are dark green leafy
greens, sweet potatoes, carrots, pumpkin, hubbard squash, cantaloupe, apricots,
mangos, broccoli.
