Carotenoids are a class of phytonutrients ("plant chemicals") and they help plants absorb light energy for use in photosynthesis. They also have an important antioxidant function of deactivating free radicals — single oxygen atoms that can damage cells by reacting with other molecules.
α-carotene is one of the major carotenoids in ripe banana. α-carotene also has provitamin A activity. Based on its structure, it is converted to one molecule of biologically active retinol after central cleavage and twice the molar amount is equivalent to β-carotene.
The provitamin A value of α-carotene is assumed to be one-half that of β-carotene. This assumption is based predominantly on its structure.
These provitamin A carotenoids are converted in the mucosal cells to vitamin A. Carotenoid-rich foods, including those rich in lutein, zeaxanthin, and lycopene, may help protect against certain chronic diseases, including diabetes and heart disease. Higher serum concentrations of α-carotene have been associated with lower risk of cancer and all-cause mortality.
Study shows that the α-carotene levels of unripe pulps of all the Musa analyzed were higher than those of lutein and β-carotene for the same variety, except for Dwarf kalapua.
α-carotene in banana
Bananas represent on of the most widely traded agricultural goods in the world with annual export valued at five billion dollars. There are two main varieties of bananas, the fruit or sweet banana and the plantain.....
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