BETA-CAROTENE AND LIPID OXIDATION

The relevant recent literature regarding the antioxidant properties of beta-carotene as a radical scavenger and singlet oxygen quencher in l ipid oxidation is presented and discussed. In this connection, a brief information about the biological activity of beta-carotene is also gi ven. As the antioxidative behaviour of beta-carotene is closely relate d to its own oxidation, the rate and mechanism of oxidative degradatio n of beta-carotene at different conditions are also presented. Taking into account the results of the papers discussed in this review, furth er investigations of the cooperative action of beta-carotene with othe r natural antioxidants, e.g., non-toxic flavonoids, phenolic acids, co umarins, etc., should be carried out. This is recommended in view to o btain new types of edible fats and lipid containing products with high oxidation stability, which, at the same time, could serve as function al foods with positive effects on our nutrition and health.