We all know that carrots are a great source of beta-carotene, a forerunner of vitamin A. However, to get the full benefits of this so-called superfood for our health, there's a need for an active enzyme to yield this vitamin.
EurekAlert! describes beta-carotene as a bioactive compound that provides carrots their orange color. Studies with both mice and humans found that the "conversion of beta-carotene to vitamin a" lowers bad cholesterol in the blood.
Consequently, bate-carotene can provide protection from atherosclerosis development, which results in fat and cholesterol accumulation in our arteries.
According to personalized nutrition assistant professor Jaume Amengual from the Department of Food Science in Human Nutrition at the University of Illinois, Atherosclerosis cardiovascular disease is the main cause of death around the world.
Effects of Beta-Carotene on Heart Health
Two studies were conducted by Amengual and his colleagues to further understand the effects of beta-carotene on heart health.
They confirmed its essentiality, although they detected a critical step along the process. As specified in their research, "beta-carotene converts to vitamin A" with the help of beta-carotene oxygenase 1 or BCO1, a type of enzyme.
Amengual explains that a genetic variation tells if one has a comparatively active version of BCO1. People who have less active enzyme, the assistant professor, elaborates, could need other vitamin A sources in their diet.
One of the two studies which the Journal of Nutrition published examined blood and DNA samples from more than 760 healthy young adults whose age ranges from 18 to 26 years. As they expected, the study authors discovered a link between "BCO1 activity and bad cholesterol level."
For their initial observation, Amengual says, those who had a genetic variant linked to "making the enzyme BCO1 more active" were found to have lower cholesterol in their blood.
Follow-Up Study
To follow up on such findings, the research team conducted another study, their second, using mice, which the Journal of Lipid Research published.
In the human study they earlier conducted, he explains, the researchers found that cholesterol was higher in those who do not yield much vitamin A.
To know if that specific observation has an impact in the long run, there would be a need to wait for 70 years to find out if these people develop cardiovascular disease.
In reality, Amengual emphasized, "that's not doable." That's also the reason animals are used for some studies in order to fast-track the process.
The main findings in studying mice replicate the findings in studying humans. Specifically, the researchers saw that when mice are given beta-carotene, they have lower cholesterol levels.
As a result, the said mice develop minor atherosclerosis lesions in their arteries. Meaning these rodents fed with beta-carotene are more shielded from atherosclerosis compared to those given a diet that does not have this bioactive compound.
Link to Cholesterol
Understanding the way the BCO1 enzyme relates to cholesterol has essential implications. Normally, high levels of beta-carotene in the blood are linked to health benefits.
However, it could be an indication, too, of a less BCO1 enzyme that's not converting the beta-carotene we're eating.
But it could also be a sign of a less active BCO1 enzyme that is not converting into vitamin A, the beta-carotene we eat into vitamin A.
Amengual notes that up to half of the population have a less-active variant of the enzyme. Meaning, their body is slower to produce vitamin A "from a plant source," and they would have to get this nutrient directly from an animal source like cheese or milk, among others.
Check out more news and information on Vitamin A and Beta-Carotene in Science Times.
