The relevant recent literature regarding the antioxidant properties of β-carotene as a radical scavenger and singlet oxygen quencher in lipid oxidation is presented and discussed. In this connection, a brief information about the biological activity of β-carotene is also given. As the antioxidative behaviour of β-carotene is closely related to its own oxidation, the rate and mechanism of oxidative degradation of β-carotene at different conditions are also presented. Taking into account the results of the papers discussed in this review, further investigations of the cooperative action of β-carotene with other natural antioxidants, e.g., non-toxic flavonoids, phenolic acids, coumarins, etc., should be carried out. This is recommended in view to obtain new types of edible fats and lipid containing products with high oxidation stability, which, at the same time, could serve as functional foods with positive effects on our nutrition and health.
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Yanishlieva et al. (1998) studied this question.