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Carotenoids
Carotenoids help color some fruits and vegetables red, orange, and yellow. Acting as antioxidants, these natural plant compounds can boost the immune system and possibly lower the risk of heart disease, prevent the onset of some cancers, and protect against such age-related diseases as cataracts and macular degeneration. While more than 600 carotenoids have been identified in foods, only six of them are used in significant ways by the body: alpha-carotene (carrots and pumpkin), lycopene (tomatoes, watermelon, guava, red grapefruit), lutein and zeaxanthin (red peppers, pumpkins, dark green vegetables), cryptoxanthin (peaches, mangoes, oranges), and beta-carotene (sweet potatoes and cantaloupe). As antioxidants, carotenoids protect cells from damage by free radicals and, in some instances, can convert to vitamin A as the body needs it.
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