beta-Carotene
[CAS# 7235-40-7]

Identification

• Classification: API >> Vitamins and minerals >> Vitamin AD drugs
• Name: beta-Carotene
• Synonyms: beta,beta-Carotene; Carotene; Solatene; trans-beta-Carotene
• Molecular Formula: C₄₀H₅₆
• Molecular Weight: 536.88
• CAS Registry Number: 7235-40-7
• EC Number: 230-636-6
• SMILES: CC1=C(C(CCC1)(C)C)/C=C/C(=C/C=C/C(=C/C=C/C=C(/C=C/C=C(/C=C/C2=C(CCCC2(C)C)C)C)C)/C)/C

Properties

• Melting point: 178-179 °C
• Flash point: 103 °C

Safety Data

• Hazard Symbols: GHS07 Warning
• Risk Statements: H315-H319-H412
• Safety Statements: P264-P264+P265-P273-P280-P302+P352-P305+P351+P338-P321-P332+P317-P337+P317-P362+P364-P501

Hazard Classification

Hazard	Class	Category Code	Hazard Statement
Eye irritation	Eye Irrit.	2	H319
Skin irritation	Skin Irrit.	2	H315
Chronic hazardous to the aquatic environment	Aquatic Chronic	3	H412
Self-heating substances or mixtures	Self-heat.	2	H252
Chronic hazardous to the aquatic environment	Aquatic Chronic	4	H413

Discovery and Applications

Beta-carotene, a naturally occurring compound, was first discovered and isolated in the early 19th century. Its vibrant orange color was observed in carrots, leading to its name. Initially identified as a pigment responsible for the characteristic color of certain fruits and vegetables, further research revealed its role as a precursor of vitamin A. The discovery of beta-carotene's conversion to vitamin A in the body significantly contributed to our understanding of nutrition and human health. Subsequent studies elucidated its antioxidant properties and its potential role in preventing certain chronic diseases, sparking widespread interest in its applications in both medicine and nutrition.

Beta-carotene is widely used as a dietary supplement, particularly in populations with inadequate access to vitamin A-rich foods. As a precursor to vitamin A, beta-carotene is converted in the body to fulfill its essential functions, including maintaining healthy vision, immune function, and skin health. Supplementing with beta-carotene can help prevent vitamin A deficiency, especially in regions where this deficiency is prevalent.

Beta-carotene acts as a powerful antioxidant, scavenging free radicals and reducing oxidative stress in the body. By neutralizing harmful reactive oxygen species, beta-carotene helps protect cells and tissues from damage, thereby potentially reducing the risk of chronic diseases such as cardiovascular disease, cancer, and age-related macular degeneration.

Due to its antioxidant properties, beta-carotene is incorporated into skincare products for its potential benefits in promoting skin health. It helps protect the skin from UV-induced damage and may assist in reducing the risk of sunburn. Additionally, beta-carotene's role in skin cell turnover and collagen production contributes to its use in anti-aging formulations.

Beta-carotene is approved as a natural food coloring agent (E160a) by regulatory agencies such as the FDA and EFSA. It is added to various food products to enhance their color and appeal. Beta-carotene provides a natural alternative to synthetic food colorings and is commonly used in beverages, snacks, and dairy products.

Research suggests potential medical applications of beta-carotene in preventing certain diseases. Studies have investigated its role in reducing the risk of cardiovascular disease, cancer, and age-related eye disorders. While results are mixed and further research is needed, beta-carotene's antioxidant and pro-vitamin A properties hold promise for disease prevention and management.

References

1991. The effect of beta-carotene on the regression and progression of cervical dysplasia: A clinical experiment. Journal of Clinical Epidemiology, 44(3).
DOI: 10.1016/0895-4356(91)90039-c

1991. Vegetable and Fruit Consumption in Relation to Prostate Cancer Risk in Hawaii: A Reevaluation of the Effect of Dietary Beta-Carotene. American Journal of Epidemiology, 133(3).
DOI: 10.1093/oxfordjournals.aje.a115865

1991. Antioxidant vitamins and beta-carotene: effects on immunocompetence. The American Journal of Clinical Nutrition, 53(1).
DOI: 10.1093/ajcn/53.1.383s