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betacarotene
betacarotene (ˌbiːtəˈkærəˌtiːn) n (Biochemistry) the most important form of the plant pigment carotene, which occurs in milk, vegetables, and other foods and, when eaten by man and animals, is converted in the body to vitamin AEncyclopediaSeebeta-carotenebetacarotene
carotene [kar´o-tēn] a yellow or red pigment found in many dark green, leafy, and yellow vegetables such as collards, turnips, carrots, sweet potatoes, and squash, as well as in yellow fruit, milk, egg yolk, and body fat; it is a chromolipoid hydrocarbon existing in four forms (α-, β-, γ-, and δ-carotene), which can be converted into vitamin A in the body.beta carotene 1. the β isomer of carotene.2. a preparation of this substance administered orally to prevent vitamin A deficiency and to reduce photosensitivity in patients with protoporphyria" >erythropoietic protoporphyria. Written also betacarotene and β-carotene. |