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Physiological Availability to the Rat of Crude Carotene in Vegetables

Food Research Laboratories, Inc., Long Island City

In testing heat-processed vegetables good correlation is obtained between the bioassay estimates of vitamin A potency and those predicted from the results of colorimetric analyses for crude carotene, provided that in the rat assay the tocopherol variable is eliminated. In these products 1.0 µg. of crude carotene (free from xanthophyl and lycopene) is equivalent to one USP unit of vitamin A. No great differences are observed in the physiological availability of the carotene derived from these vegetable products. In the case of some fruit products the potency predicted from the crude carotene values may significantly underestimate the biological vitamin A activity.