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Evaluation of Pumpkins as a novel source for α‐carotene
Author(s) -
Kemp Michael,
Dever Joseph,
Thompson Amber,
Metzger Brandon,
Barnes David
Publication year - 2013
Publication title -
the faseb journal
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 1.709
H-Index - 277
eISSN - 1530-6860
pISSN - 0892-6638
DOI - 10.1096/fasebj.27.1_supplement.1079.60
Subject(s) - carotene , carotenoid , orange (colour) , food science , beta carotene , broad spectrum , biology , botany , chemistry , combinatorial chemistry
α‐carotene has been identified as having anti‐oxidant potential, anti‐carcinogenic properties, and associations with reduced allcause mortality. Pumpkins have been reported to have high concentrations of α‐carotene. To confirm this, we examined the α‐carotene concentration in five different colored varieties of pumpkins: Rouge Vif D'Etampes (red), Wolf (orange), Long Island Cheesewheel (Pink), Musque de Provence (Green), and Valenciano (white). The closer a pumpkins skin colors was to the red spectrum the greater their total carotenoid content. However, the further away pumpkins were from the red spectrum the higher their α‐carotene content. The green Musque de Provence and pink Cheesewheel pumpkins also appears to be a better sources for alpha‐carotene because of a higher ratio between α and β carotene, which means excessive amounts of β would not have to be consumed to achieve a good intake of α. Finally, the pumpkins highest in α‐carotenoids have greater potential for activation of ARE promoter elements which are known to control anti‐oxidant genes, is in‐line with other research reports of enhanced antioxidant potential for α‐carotene. These results suggest green Musque de Provence and pink Cheesewheel pumpkins are good sources for α‐carotene.