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Beta carotene’s story runs deep inside both food history and modern science. Chemists first pulled beta carotene out of carrots in the 19th century, back when the orange pigment turned heads as much for its color as for its promise. For decades after, scientists chased after what made carrots so rich and why some populations thrived on plant-heavy diets. By the 20th century, discoveries around provitamin A and dietary gaps put beta carotene in the center of nutrition debates. The era of vitamin fortification tied beta carotene to public health policies, and industries — from agriculture to supplements — raced to grow and process natural sources. These days, people keep looking backward, respecting traditions with vegetable-based supplements, while also trusting tech to harvest this nutrient even more efficiently.
You’ll find beta carotene sold in powders, beads, emulsions, and oil suspensions. It stands out because it comes right from carrots, algae like Dunaliella salina, or even palm oil. Farmers, nutritionists, and factory workers alike can spot the difference with synthetics. Natural beta carotene brings a varied profile of carotenoids, not just a solo molecule, which matters for folks aiming to eat like their grandparents, or brands preaching the ‘from-real-food’ mantra. The color? Rich orange to yellow — you can’t miss it. Food makers, supplement companies, and even cosmetic brands bank on that punch of color, and the reassuring story that ties this compound to everyday produce.
Beta carotene resists easy blending in water, showing off its unmistakable fat-loving nature. Chemists describe it as a crystalline solid, usually bright orange, sparingly soluble in oils but hardly budging in cold water. Its formula, C40H56, gives it a sturdy backbone, and the structure packs double bonds, making it a powerful antioxidant. This makes a big difference in food shelf-life and health applications: beta carotene can intercept oxygen radicals, reducing stress in cells and slowing spoilage in packaged products. It melts at around 183°C, so gear handling it has to account for high temperatures and light, or the color fades and chemistry shifts.
Food law lays down tight boundaries for what counts as ‘natural beta carotene’. Chemically, manufacturers report beta carotene content typically in percentages — anything from 10% for beadlets to more than 96% for pure crystals. Labels on supplements need to spell out source species and any carrier oils, plus warnings for folks with allergies or restrictive diets. Reputable producers publish batch certificates listing potency, heavy metals, microbes, and solvents. I’ve seen regulations shift quickly in the last decade, especially in markets touting plant-based claims — these labels swing decisions for wary parents or eco-minded buyers.
Extracting beta carotene from natural sources is no kitchen-table craft. Most natural supply still comes from carrot juice, palm fruit, or algae. Algae, especially, are grown in salty ponds, exposed to sunlight and stress to trigger pigment accumulation. Workers harvest the algae, dry it, and then use food-grade solvents like hexane or ethanol to pull out the oily pigment. After spinning off the solvent, manufacturers crystallize, filter, and sometimes grind beta carotene into the finished product’s desired form. This process needs tough controls to keep contaminants low and ensure all the good parts — especially minor carotenoids — stay put. With carrots, it feels even closer to the farm, but the batching, blending, and extracting is just as high-tech as the algae tanks.
Natural beta carotene stands up to a lot, though heat and oxygen can break it down. That breakdown isn’t just a worry — it’s also a tool in making new molecules. Scientists add mild acids, bases, or enzymes to split beta carotene into vitamin A forms, called retinals and retinols. In the food world, most modifications focus on stabilizing beta carotene for shelf life: things like micro-encapsulation bind it up in gel or starch to stop light or oxygen from causing damage. Some chemists tweak beta carotene’s side groups to tune solubility or antioxidant power, but plant-based names keep to the simple stuff for cleaner labels and public trust.
Beta carotene passes by many names. On supplement bottles, you’ll spot “provitamin A,” “carrot pigment,” “E160a(ii)” in Europe, and even “vegetable carotene.” Some brands badge theirs as “D. salina extract” if pulled from algae, others tout “natural mixed carotenoids.” In older literature and chemical catalogs, look for “β-carotene.” Shoppers might not recognize all these labels, though experienced industry buyers know which names point to the cleanest, least-adulterated sources. For anyone looking to avoid confusion, sticking to “natural beta carotene” or specifying “from algae” or “from carrot” clears up most misunderstandings.
Every batch of natural beta carotene faces a battery of safety checks. Food safety agencies around the world put upper limits on contaminants, test for pesticides and solvent residues, and often demand proof that no genetically modified organisms sneak in. Manufacturing plants run on HACCP (hazard analysis and critical control points), which boils down to checking every step, from harvest to finished product, for hazards. Worker safety circles around dust control, heat protection, and solvent handling. As someone who’s watched supplement recalls, I know one slip in these controls risks not just sick customers, but also years of trust and millions in lost sales. Many companies go beyond basic laws; some test for allergens or guarantee non-irradiation, all chasing clean, reliable claims.
Natural beta carotene colors fruit juices, soft drinks, candies, and butter, bringing a storybook yellow-orange while signaling a healthier profile than artificial colors. Baby food makers love it for its link with traditional diets, as do plant-based dairy alternatives. Supplement companies blend beta carotene with vitamins and minerals, especially for populations at risk of vitamin A deficiency. In cosmetics, you’ll find it in anti-aging creams and moisturizers, nodding to its antioxidant reputation. Livestock and aquaculture industries add it to feed, knowing full well that the pigment carries into brighter egg yolks, chicken skin, and salmon flesh. After years of meeting food technologists, I’ve seen each industry wrestle its own quirks — heat, pH swings, or processing hurdles — but none can deny the draw of natural pigments backed by real supply-chain stories.
Right now, a lot of energy goes into tweaking algae strains for bigger, cleaner yields of beta carotene. Biotech firms race to lower extraction costs while squeezing out every last microgram. Some chemists explore greener solvents or enzymes, hoping to keep chemical residues near zero, particularly as organic certification rules get tighter. Researchers track minor carotenoids, those compounds that show up beside beta carotene in natural extracts, to see if the blend outshines the single active molecule. Universities and startups explore ways to boost beta carotene absorption by pairing it with healthy fats or prebiotics. As attention grows on sustainability, people care more about energy, land use, and fair labor at every step of the chain. All this makes beta carotene research a blend of old-fashioned farming, new lab tech, and global market insight.
Beta carotene’s role in health drew sharp eyes after headline studies linked high-dose supplements and smokers to higher cancer rates. This put an end to the era of megadoses. Regulatory bodies now guide intake levels — typically sunshine-and-vegetable diets pose no risk, but capsules above 20-30 mg per day demand caution, especially for certain groups. Animal studies show impressively high no-adverse-effect thresholds, but real life says balance comes from food, not pills. Research keeps pushing into combinations with other nutrients, discovering that the natural matrix matters more than most labels suggest. Countries with vitamin A deficiency still bet on beta carotene-rich crops, but public health campaigns warn against loading up on isolated supplements without qualified guidance.
Beta carotene stands poised for a steady rise, especially as demand for clean labeling, vegetable-forward diets, and food fortification continues to grow. Scientists are refining algae bioreactors that use less water and energy, promising better carbon footprints and reliable supply even in shaky climates. Synthetic biology might bridge some gaps, but the trust in ‘grown, not made’ sources runs deep with health-conscious shoppers. Researchers eye up new blends — pairing beta carotene with probiotics, or even designing smart packaging that keeps this pigment stable for longer. Cosmetic and wellness industries will likely keep pushing into natural colorants as some synthetics face tighter restrictions. The link between traditional crops and cutting-edge labs ties beta carotene’s future to both storytellers and scientists, as each group pushes to deliver health and color without compromise.
The world loves bright, colorful veggies, and there’s a good reason for it. That orange glow you see in carrots, sweet potatoes, and pumpkin tells you nature loaded them with beta carotene. Over the years, I’ve noticed the energy boost and skin glow kicking in after adding these foods into my routine. Unlike synthetic versions, natural beta carotene comes joined up with other phytonutrients, so you get a package deal straight from real plants.
What makes beta carotene stand out is its ability to turn into vitamin A. If you eat a carrot, your body draws what it needs and transforms beta carotene into the kind of vitamin A that supports clear vision, a responsive immune system, and skin health. More than 250 million people around the world face vitamin A deficiency, and this can mean trouble with night vision or even higher risks for infections. By focusing on natural sources, your body draws just enough vitamin A and stores what it doesn't use, sidestepping toxic levels.
I grew up squinting at small print and staring at screens into the night. Years later, after eating more beta carotene-rich foods, I’ve noticed my eyes recover from long days more quickly. Studies back it up—folks who eat plenty of beta carotene have a lower risk of age-related macular degeneration. Skin experts point out that beta carotene acts as an antioxidant, trapping free radicals that speed up wrinkles and sun damage. I don’t rely on skin creams alone. I trust a diet with colorful vegetables to help my skin fend off the sun.
Free radicals are those troublemakers heating up your cells during stress, pollution, and even hard workouts. Researchers highlight beta carotene as a top natural defender, helping shield DNA, heart tissues, and even lung cells. Epidemiological data from both Western and Asian diets has shown that a vegetable-rich diet means stronger protection from diseases linked to oxidative stress. Synthetic versions have sometimes failed to match these results, possibly because they lack the plant-based compounds that boost natural absorption.
I take my cue from Mediterranean diets: salads, cooked greens, carrots, mango, and cantaloupe. Smoothies and soups make this easy. Raw or lightly cooked keeps the nutrient content high. The World Health Organization points to these plant foods as reliable sources for every age group, while warning that high-dose supplements, especially from synthetic beta carotene, might do more harm than good for specific groups like smokers.
Experts encourage eating a rainbow—rich colors point to higher beta carotene. Look out for locally grown produce, since fresher veggies mean more active nutrients and better taste. If you aim to fend off chronic disease—heart trouble, early vision problems, or fading skin—a steady stream of beta carotene from whole foods gives a fighting chance. For anyone who’s watched family health issues unfold, that’s a gift worth grabbing.
Most people aren’t looking for magic pills—they want simple swaps that last. Replacing processed snacks with roasted carrots, sweet potato mash, spinach quiche, or a tropical fruit bowl moves you closer to those research-backed benefits. Kids and older adults benefit the most, as vitamin A needs rise during growth and aging. Doctors and nutritionists repeat this message: beta carotene, as part of balanced meals, helps build resilience from the inside out.
Beta carotene often ends up in multivitamins, sports drinks, and the labels of fortified foods. It’s a pigment found in carrots, sweet potatoes, spinach, and cantaloupe. In the body, it turns into vitamin A, helping with vision, skin health, and immune response. Those of us who tend to skip veggies may reach for supplements, hoping to fill the nutritional gap. The real question comes up: is this colorful nutrient safe when added to our routines every single day?
Natural beta carotene shows up in so many foods that most diets already cover it without much trouble. Anyone who has ever cooked a soup with carrots or grabbed a handful of spinach can testify to that bright orange stain. The body only converts as much as it needs into vitamin A. Any extra typically rides out in urine or stays in the skin, sometimes giving it a warm tinge if consumed in massive amounts.
Vitamin A toxicity—a real worry with synthetic versions—rarely shows up in folks eating beta carotene-rich foods or sticking to reasonable supplement doses. Large-scale studies, including one published in the American Journal of Clinical Nutrition, back this up. It’s the high, artificial doses that pose the risk, especially among smokers. For everyone else, beta carotene through food, or moderate supplements sourced from natural plant pigments, appears much less risky.
Stories circulate about beta carotene supplements raising cancer risk in smokers, based on landmark studies like ATBC and CARET. They worked with long-term, high-dose synthetic beta carotene—not the kind pulled from foods. Most everyday users won’t hit those levels. For people without smoking exposure or heavy industrial contaminants in their life, getting beta carotene from food or basic supplements hasn’t proven dangerous in credible studies.
Some of us crave shortcuts and hope that more is always better. The truth is, mega-dosing rarely delivers health windfalls. The human body seems built to handle nutrients from foods better than from intense, pharmaceutical supplements. Even natural beta carotene, when pushed in massive doses for long periods, can lead to carotenemia—a harmless yellowing of the skin, not to be confused with jaundice.
As someone who has spent years testing different eating patterns, tossing back handfuls of raw carrots did more to change my snack habits than my health. Eating more fruits and vegetables boosted my energy and protected my eyesight during long hours at a computer, but I never found cause for concern about beta carotene toxicity.
The World Health Organization considers daily beta carotene from food and moderate supplements part of a balanced diet for most people. In populations where vitamin A deficiency runs rampant, beta carotene fortification saves lives. Supplemental forms made from natural plant sources appear well tolerated. Still, everyone’s biology is different; those with certain metabolic conditions or on specific medications should always talk with a doctor before changing supplement habits.
Food remains the safest, most reliable source of beta carotene. Supplements can step in for people with dietary gaps, vision concerns, or diagnosed deficiencies. Reliable brands who source their beta carotene from algae or carrots earn higher marks for safety. Read the labels and aim for moderate doses—no more than what’s recommended by major health agencies like the National Institutes of Health.
Eating a rainbow of produce, watching serving sizes, and listening to your own body tracks closer to genuine long-term health than chasing secret cures in a capsule. If you’re concerned or see changes in your skin tone, check in with a healthcare provider. Science points to safety at moderate, regular doses—especially when those sources come straight from nature’s pantry.
Beta carotene shows up in carrots, pumpkins, sweet potatoes, and hundreds of natural sources. Chemists also produce it in factories, using chemicals and solvents. Both forms end up in food products, supplements, and even cosmetics. It’s easy to look at a nutrition label and see “beta carotene” and assume it’s all the same stuff. My years in nutrition clinics taught me: this assumption misses a bigger story about how our bodies handle the “real thing” versus its lab-made cousin.
Carrots and spinach get their orange and green hues from a mix of carotenoids. Beta carotene is just one, but it works alongside dozens of similar compounds—alpha-carotene, lutein, zeaxanthin—each playing its part. Nature’s blend offers a spectrum. We eat these vegetables, and our bodies pick and choose from this mix, breaking them down alongside plant fiber, vitamins, and minerals. Research keeps showing that people who eat lots of these foods tend to stay healthier, with lower rates of heart disease and certain cancers. That’s not a coincidence.
Factory-made beta carotene skips the variety. The process yields mostly one shape—“all-trans beta carotene.” The natural stuff, pulled from algae or vegetables, serves up multiple forms, called isomers. Our bodies recognize and use some isomers better than others. I’ve read clinical studies where natural beta carotene showed stronger antioxidant effects compared to synthetic versions, often because those minor carotenoids in natural blends seem to help each other out inside our cells.
The difference between natural and synthetic beta carotene played out during large lung health studies. Smokers who took high doses of synthetic beta carotene actually saw more problems, not less, compared to those who just increased vegetable intake. Those results made researchers question the wisdom of isolating one antioxidant. Natural blends did not carry the same risks, likely because the plant matrix creates a safer path and limits imbalances.
My clients often ask about pills versus whole foods. Studies keep confirming that the body absorbs natural forms from food, or oil-based natural supplements, with greater efficiency. One Harvard study put real food up against supplements, and found better blood levels of vitamin A and antioxidant protection from real food—even when total beta carotene amounts matched.
Natural beta carotene extraction costs more and takes time. Harvesting from algae, palm oil, or carrots means dealing with variables of climate and crop yields. Making synthetic beta carotene in tanks is cheaper, more consistent for manufacturers. Food labels rarely tell you the source, but “Dunaliella salina” or “Blakeslea trispora” as origins point toward natural extraction, while “beta carotene” listed alone or described as a colorant usually means synthetic.
I stick with bright fruits and vegetables as my main beta carotene source. If buying supplements, I scan for algae- or plant-based on the bottle. Supporting brands that use sustainable agriculture for extraction also helps push the market in a better direction. In the end, eating a colorful plate beats chasing lab-made nutrients for health gains.
Walk through any supermarket vitamin aisle and you’ll spot natural beta carotene on more labels than you can count. People see it as a safer alternative to synthetic vitamin A, especially because our bodies only convert what’s actually needed. Once you start shopping for a supplement, though, bottle after bottle will list numbers—measured in micrograms (mcg), milligrams (mg), or International Units (IU). Suddenly, the question pops up: how much beta carotene should you really take?
Experts like those at the National Institutes of Health suggest adults get about 700 to 900 mcg of retinol activity equivalents (RAE) from vitamin A sources every day. Naturally, beta carotene counts here, because the body changes it to vitamin A. You get plenty if you eat a diet with carrots, sweet potatoes, and leafy greens, but many folks reach for supplements to fill in the gaps.
You’ll find natural beta carotene supplements ranging from 3 mg to 25 mg per capsule. Doctors and nutritionists tend to agree: for most healthy adults, a daily dose between 3 mg and 7 mg works well when you’re not getting much of it from food. This amount matches what clinical trials use—enough to cover dietary shortfall, without climbing so high that it could create problems.
Living in an age where people hope pills will solve nutrition problems, it can seem tempting to take more. But the science gives plenty of reason to keep it modest. The body only turns beta carotene into vitamin A if it needs more. Still, taking a massive amount—anything far beyond 15 mg a day—brings risk, especially for smokers. Several landmark studies found higher lung cancer risks in smokers who took large beta carotene doses. High intake can also cause carotenemia, turning skin yellow-orange, though it’s not dangerous in itself. Kids and pregnant women need real care: excess of any vitamin A source can harm a growing fetus, making professional guidance vital.
I’ve seen plenty of folks try to boost their health with beta carotene, especially vegans or those who skip out on colorful veggies. Most want quick fixes, but bodies don’t work like credit card points—loading up with more won’t bring extra benefits. Long-term studies show people who hit daily vitamin A targets from food and safe supplements feel no difference popping big doses compared to those who stick to moderate amounts.
Doctors keep coming back to one point: natural sources—think carrots or spinach—bring beta carotene bundled with fiber and other nutrients most supplements lack. I keep a mental note from years working with nutritionists—every time someone swapped too many pills for good food, their energy and health made a visible jump.
Never start high-dose beta carotene without talking to a health professional. Read supplement bottles carefully; check if the dose falls between 3 mg and 7 mg for adults, unless a doctor gives a different recommendation. Focus on a mixed diet—bell peppers and leafy greens on the plate add up quickly. Don’t chase eye-popping numbers or fall for “more means better.” For anyone at risk—smokers, pregnant women, children—the safest choice remains a chat with a professional before trying even moderate doses. Supplements fill gaps; real food still does most of the heavy lifting.
Beta carotene often gets promoted as a safe, “all-natural” source of vitamin A, pulled from carrots, sweet potatoes, and other bright veggies. Plenty of folks figure that means it’s risk-free, especially compared to synthetic versions. That’s not the whole story. Having spent years in healthcare and doing research for folks looking for reliable supplement advice, I’ve seen enthusiasm for beta carotene—along with some downplayed discussion about what happens when we try to get extra from pills or chewable gummies.
Most people have heard you can turn a little orange if you load up on beta carotene, thanks to carotenemia. Skin color changes fade after cutting back, so that’s usually a harmless effect. The story doesn't end there. The body typically converts beta carotene to vitamin A as needed, which reduces risk of vitamin A toxicity. But high doses from supplements, especially for smokers, pack real risks. Studies connect heavy supplemental beta carotene to a higher risk of lung cancer in smokers and asbestos workers. This fact comes from large studies done in Finland and the U.S., not just a stray anecdote.
Non-smokers haven’t shown the same pattern, but more isn’t always better. Digestive upset—nausea, loose stools, headaches—shows up in some people taking large doses.
Beta carotene doesn’t mix well with every prescription. Statins—used for cholesterol—sometimes work less effectively when folks take antioxidant supplements like beta carotene, as shown in research published in the “Journal of the American College of Cardiology.” Orlistat, a weight loss drug, can limit how much beta carotene (and other fat-soluble vitamins) the gut absorbs. So, someone hoping to boost nutrition may accidentally end up getting much less than planned.
Some cancer therapies lose effectiveness with high-dose antioxidants, including beta carotene. That plays out in chemotherapy regimens, particularly those that count on oxidative damage to kill cancer cells.
Blood thinners like warfarin raise more concerns. While the direct interaction with beta carotene’s not well proven, any changes in vitamin absorption deserve mention to a prescriber.
Smokers should skip supplements with high doses of beta carotene. Pregnant people ought to avoid mega-doses, since too much vitamin A can spell problems. Folks with liver problems or heavy drinkers should steer clear, too.
Relying on food sources makes sense for almost everyone—getting beta carotene from carrots, kale, pumpkin brings other nutrients and fiber, not just isolated compounds. Supplements help only in clear deficiency or specific medical advice.
Before reaching for that bottle, think about the bigger picture. If a doctor prescribed a medication, or if you’re a smoker or dealing with a chronic health issue, bring up supplements during the next checkup. Dietitians or pharmacists can shed light if you feel unsure.
Most real benefit comes from building a routine of varied, colorful meals. Supplements have a place, but the details matter. Picking a trusted brand, avoiding excessive doses, and keeping an open channel with healthcare providers all head off side effects before they start.
Summary:Natural doesn’t always mean no risk. Small details—like your prescription list or daily habits—should guide these choices.
| Names | |
| Preferred IUPAC name | β,β-Carotene |
| Other names |
Beta-carotene Provitamin A Natural Beta-carotene β-Carotene Food Orange 5 |
| Pronunciation | /ˈnætʃrəl ˈbiːtə kəˈrəʊtiːn/ |
| Preferred IUPAC name | beta,beta-Carotene |
| Other names |
Solatene Provitamin A β-Carotene Carotenes |
| Pronunciation | /ˈnætʃrəl ˌbiːtə kəˈrəʊtiːn/ |
| Identifiers | |
| CAS Number | 7235-40-7 |
| Beilstein Reference | 12858 |
| ChEBI | CHEBI:17579 |
| ChEMBL | CHEMBL1647 |
| ChemSpider | 184436 |
| DrugBank | DB00168 |
| ECHA InfoCard | 100.034.276 |
| EC Number | E160a |
| Gmelin Reference | 10831 |
| KEGG | C04037 |
| MeSH | D010727 |
| PubChem CID | 5280489 |
| RTECS number | GV4390000 |
| UNII | 6D1V24Q6AN |
| UN number | UN2900 |
| CompTox Dashboard (EPA) | DTXSID20875520 |
| CAS Number | 7235-40-7 |
| Beilstein Reference | 1460803 |
| ChEBI | CHEBI:17545 |
| ChEMBL | CHEMBL23428 |
| ChemSpider | 145427 |
| DrugBank | DB00168 |
| EC Number | 1.3.99.31 |
| Gmelin Reference | 14187 |
| KEGG | C05457 |
| MeSH | D017443 |
| PubChem CID | 5280489 |
| RTECS number | GV4396000 |
| UNII | D9K2A7G1K2 |
| UN number | No UN number assigned |
| CompTox Dashboard (EPA) | DTXSID7020182 |
| Properties | |
| Chemical formula | C40H56 |
| Molar mass | 536.87 g/mol |
| Appearance | Dark orange to red crystalline powder |
| Odor | Characteristic |
| Density | 0.96 g/cm³ |
| Solubility in water | Insoluble in water |
| log P | 17.62 |
| Acidity (pKa) | >18 |
| Basicity (pKb) | 8.2 |
| Magnetic susceptibility (χ) | Diamagnetic |
| Refractive index (nD) | 1.53–1.56 |
| Viscosity | Free flowing powder |
| Dipole moment | 0.00 D |
| Chemical formula | C40H56 |
| Molar mass | 536.87 g/mol |
| Appearance | Dark red to red crystalline powder |
| Odor | Characteristic odor |
| Density | 0.96 g/cm³ |
| Solubility in water | Insoluble |
| log P | 3.25 |
| Acidity (pKa) | 4.85 |
| Basicity (pKb) | 12.0 |
| Refractive index (nD) | 1.520 - 1.530 |
| Viscosity | Viscous liquid |
| Dipole moment | 2.72 D |
| Thermochemistry | |
| Std molar entropy (S⦵298) | 1.06 kJ·mol⁻¹·K⁻¹ |
| Std enthalpy of formation (ΔfH⦵298) | -710 kJ/mol |
| Std enthalpy of combustion (ΔcH⦵298) | -10,225 kJ/mol |
| Std molar entropy (S⦵298) | 1020.7 J·mol⁻¹·K⁻¹ |
| Std enthalpy of formation (ΔfH⦵298) | -460.0 kJ/mol |
| Std enthalpy of combustion (ΔcH⦵298) | -10455 kJ/mol |
| Pharmacology | |
| ATC code | A11CA02 |
| ATC code | A11CA02 |
| Hazards | |
| Main hazards | Not hazardous according to GHS classification. |
| GHS labelling | GHS07, GHS08 |
| Pictograms | Gluten Free, Lactose Free, Preservative Free, Soy Free, Yeast Free, Non-GMO |
| Signal word | Warning |
| Hazard statements | Hazard statements: Not a hazardous substance or mixture according to Regulation (EC) No. 1272/2008. |
| Precautionary statements | Keep out of reach of children. Store in a cool, dry place. Do not use if seal is broken or missing. Consult your healthcare professional before use if you are pregnant, nursing, taking medication, or have a medical condition. |
| NFPA 704 (fire diamond) | 1-0-0 |
| Flash point | > 120°C |
| Autoignition temperature | 480 °C |
| Lethal dose or concentration | LD50 (oral, rat): > 20,000 mg/kg |
| LD50 (median dose) | > 10 g/kg |
| NIOSH | Not listed |
| PEL (Permissible) | 5 mg/m³ |
| REL (Recommended) | 15 mg per day |
| Main hazards | May cause skin and eye irritation; harmful if swallowed. |
| GHS labelling | GHS07 |
| Pictograms | Vegetarian, Allergen-Free, Gluten-Free, Non-GMO |
| Signal word | Warning |
| Precautionary statements | Keep out of reach of children. Store in a cool, dry place, tightly closed. For adults only. Consult physician if pregnant/nursing, taking medication, or have a medical condition. |
| NFPA 704 (fire diamond) | 1-1-0 |
| Flash point | >100 °C |
| Autoignition temperature | 450°C |
| LD50 (median dose) | > 20,000 mg/kg (rat, oral) |
| NIOSH | NO |
| PEL (Permissible) | 10 mg/kg |
| REL (Recommended) | 6 - 15 mg/day |
| Related compounds | |
| Related compounds |
Apocarotenal Astaxanthin Canthaxanthin Lycopene Retinol |
| Related compounds |
Vitamin A Retinol Lutein Zeaxanthin Astaxanthin Lycopene Alpha Carotene Beta Cryptoxanthin |
West Ujimqin Banner, Xilingol League, Inner Mongolia, China
