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
