Beta-carotene, derived from the Latin name for carrot, belongs to a family of natural chemicals known as carotenes or carotenoids. Widely found in plants, carotenes give yellow and orange fruits and vegetables their rich colors. Beta-carotene is also used as a coloring agent for foods such as margarine.

Beta-carotene is converted to vitamin A (retinol) by the body. While excessive amounts of vitamin A in supplement form can be toxic, the body will only convert as much vitamin A from beta-carotene as it needs. This feature makes beta-carotene a safe source of vitamin A. Like all other carotenoids, beta-carotene is an antioxidant. Consuming foods rich in beta-carotene appears to protect the body from damaging molecules called free radicals. Free radicals cause damage to cells through a process known as oxidation, and over time, such damage can lead to a variety of chronic illnesses. Some studies suggest that dietary intake of beta-carotene may reduce the risk of two types of chronic illness—heart disease and cancer. Supplementation, however, is more controversial; see discussion in the section that follows.

AMINO ACIDS are the "building Blocks" of the body. Besides building cells and repairing tissue, they form antibodies to combat invading bacteria & viruses; they are part of the enzyme & hormonal system; they build nucleoproteins (RNA & DNA); they carry oxygen throughout the body and participate in muscle activity. When protein is broken down by digestion the result is 22 known amino acids. Eight are essential (cannot be manufactured by the body) the rest are non-essential (can be manufactured by the body with proper nutrition).

Free Radicals are cell-damaging molecules with electrons that are unpaired. When a molecule has an electron that does not have a partner, it becomes unstable and reactive. Free radicals steal electrons from other stable molecules in order to become stable themselves. Once the electrons are paired, the molecule becomes stable and nonreactive, however it has created another free radical as a result of stealing the electron; thus a destructive chain reaction of electron stealing has begun. Each time a molecule loses an electron, it is damaged and will damage another molecule.

Free radicals are formed as a result of normal body functions or the interaction of factors external to the body. As the body uses nutrients and oxygen to create energy, oxygen molecules with unpaired electrons – free radicals – are created. These by-products of normal metabolism cause extensive damage to cells, DNA, protein and lipids. Whenever an electron is torn from a molecule, a little spark is produced, and this is what damages cell membranes.

Oxidants. Ironically, oxygen is necessary for all body functions, yet is the cause of most free radical activity. Oxygen oxidizes organic molecules, including foods and human tissue. When a molecule is oxidized, it is attacked by oxygen and forms an oxidant. Examples of oxidation are apple slices or bananas turning brown or oil going rancid. This oxidation process involves taking hydrogen, adding oxygen, or taking electrons from molecules. In turn, oxidation often results in the formation of more oxidants, or free radicals. It is these free radicals that break the body down, cell-by-cell, tissue-by-tissue.

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