Carotenoids, or carotenes are plant-derived compounds that can be converted into vitamin A. They are found in brightly colored fruits and vegetables such as carrots, sweet potatoes, squash, and leafy greens. Beyond their role as vitamin A precursors, carotenoids act as antioxidants—helping neutralize oxidative stress, which plays a role in cardiovascular disease.

Research published in the Journal of Nutrition (February 2008;138:344–350) found a link between higher carotenoid intake and reduced cardiovascular mortality. The long-term study followed 559 men with an average age of 72, tracking dietary carotenoid intake and cardiovascular outcomes over 15 years.

During the study, 197 men died from cardiovascular disease. Analysis showed:

  • High alpha-carotene intake was associated with a 19% reduction in cardiovascular mortality

  • High beta-carotene intake was associated with a 20% reduction in cardiovascular mortality

These findings suggest that a diet rich in carotenoid-containing foods may contribute to cardiovascular protection over time.