Beta-cryptoxanthin is a natural plant pigment classified as a carotenoid. It is found in papayas, citrus fruits, peppers, carrots, plums, corn, watermelon, peaches and nectarines. Beta-cryptoxanthin has not been well studied but some research has been done in cancer prevention and survival. Further research for a variety of prevention applications is warranted.
Beta-cryptoxanthin and lung cancer:
A cohort study on beta-cryptoxanthin was performed by Yaun, JM, et al in Shanghai, China on over 60,000 Chinese men. Researchers estimated the intake of the following nutrients: alpha-carotene, beta-carotene, beta-cryptoxanthin, lycopene, lutein/zeaxanthin, vitamins A, C, and E, and folate. Subjects with the lowest intake of beta-cryptoxanthin was compared with those with the highest intake. It was found that the highest intake of beta-cryptoxanthin was associated with the lowest risk of lung cancer, (95% confidence interval) average relative risk of 0.73, range (0.54-0.98) noted in all subjects and average relative risk of 0.63, range (0.41-0.99) in those subjects which were smoking. After the variable of smoking was adjusted within the study subjects, an approximately 15-40% reduction in risk of lung cancer was noted in the highest verses lowest intake of dietary beta-cryptoxanthin. (1)
Beta-cryptoxanthin and colon cancer risk:
Beta-cryptoxanthin showed a protective effect against colorectal cancer risk in men (2).
Beta-cryptoxanthin and bone loss:
Beta-cryptoxanthin stimulates bone calcification in vitro and may prevent bone loss in osteoporosis but this requires further research (3).
Beta-cryptoxanthin was found to suppress osteoclasts in a mouse model of periodontitis in vitro and suppressed bone reabsorption of the mandible in vivo (4)
Common Highest Beta Cryptoxanthin Containing Foods (mcg)
| Papayas, raw, 1 papaya | 1791 mcg |
| Tangerines, (mandarin oranges), canned, light syrup pack, 1 cup | 1250 mcg |
| Papayas, raw, 1 cup | 825 mcg |
| Peppers, sweet, red, raw, 1 cup | 730 mcg |
| Orange juice, frozen concentrate, unsweetened, undiluted, 6-fl-oz can | 684 mcg |
| Peppers, sweet, red, cooked, boiled, drained, without salt, 1 cup | 626 mcg |
| Peppers, sweet, red, raw, 1 pepper | 583 mcg |
| Tangerine juice, canned, sweetened, 1 cup | 533 mcg |
| Orange juice, raw, 1 cup | 419 mcg |
| Orange juice, canned, unsweetened, 1 cup | 369 mcg |
| Tangerines, (mandarin oranges), raw, 1 tangerine | 342 mcg |
| Carrots, frozen, cooked, boiled, drained, without salt, 1 cup | 291 mcg |
| Plums, canned, purple, juice pack, solids and liquids, 1 cup | 257 mcg |
| Orange juice, frozen concentrate, unsweetened, 3 volume water, 1 cup | 227 mcg |
| Watermelon, raw, 1 wedge | 223 mcg |
| Oranges, raw, all commercial varieties, 1 cup | 209 mcg |
| Corn, sweet, yellow, frozen, kernels cut off cob, boiled, w/o salt,1 cup | 200 mcg |
| Peaches, canned, juice pack, solids and liquids, 1 cup | 193 mcg |
| Chili con carne with beans, canned entrée, 1 cup | 189 mcg |
| Peaches, canned, heavy syrup pack, solids and liquids, 1 cup | 178 mcg |
| Peaches, dried, sulfured, uncooked, 3 halves | 173 mcg |
| Oranges, raw, all commercial varieties, 1 orange | 152 mcg |
| Orange juice, raw juice from 1 orange | 145 mcg |
| Peaches, frozen, sliced, sweetened, 1 cup | 145 mcg |
| Fruit cocktail (peach, pineapple, pear, grape, & cherry), solids+liquids,1 cup | 137 mcg |
| Nectarines, raw, 1 nectarine | 133 mcg |
| Spices, paprika, 1 tsp | 130 mcg |
| Corn, sweet, yellow, cooked, boiled, drained, without salt, 1 ear | 124 mcg |
| Watermelon, raw, 1 cup | 119 mcg |
| Peaches, raw, 1 cup | 114 mcg |
| Plums, dried (prunes), stewed, without added sugar, 1 cup | 102 mcg |
Adapted from: Nutritive Value of Foods, United States Department of Agriculture, Agricultural Research Service, Home and Garden Bulletin Number 72. May be accessed at: https://www.ars.usda.gov/SP2UserFiles/Place/12354500/Data/SR25/nutrlist/sr25w334.pdf and http://www.nal.usda.gov/fnic/foodcomp/Data/HG72/hg72_2002.pdf
Assessment and Plan: Beta-cryptoxanthin
- History of smoking, family history, or second hand smoke exposure is known to increase lung cancer risk. Beta-cryptoxanthin intake was found to reduce the risk of developing lung cancer in one cohort study (1). Consider incorporating beta-cryptoxanthin containing foods in the diet such as papayas, citrus fruits, peppers, carrots, plums, corn, watermelon, peaches and nectarines. These foods should also be included in the diet for general health enhancement.
- There is not enough research evidence to recommend that beta-cryptoxanthin be taken in pill supplement form.
- Beta-cryptoxanthin intake showed a mild protective effect against colorectal cancer risk in men (2).
- Beta-cryptoxanthin intake may help prevent bone loss in osteoporosis but this requires further research (3).
References:
1.Yuan JM, Stram DO, Arakawa K, Lee HP, Yu MC. Dietary cryptoxanthin and reduced risk of lung cancer: the Singapore Chinese Health Study. Cancer Epidemiol Biomarkers Prev. 2003 Sep;12(9):890-8. http://www.ncbi.nlm.nih.gov/pubmed/17164369
2.Park SY, Nomura AM, Murphy SP, Wilkens LR, Henderson BE, Kolonel LN. Carotenoid intake and colorectal cancer risk: the multiethnic cohort study. J Epidemiol. 2009;19(2):63-71. Epub 2009 Mar 6. http://www.ncbi.nlm.nih.gov/pmc/articles/PMC2892981/
3.Yamaguchi M. Role of carotenoid β-cryptoxanthin in bone homeostasis. J Biomed Sci. 2012 Apr 2;19:36. http://www.ncbi.nlm.nih.gov/pubmed/22471523
4.Matsumoto C, Ashida N, Yokoyama S, Tominari T, Hirata M, Ogawa K, Sugiura M, Yano M, Inada M, Miyaura C. The Protective Effects of β-Cryptoxanthin on Inflammatory Bone Resorption in a Mouse Experimental Model of Periodontitis. Biosci Biotechnol Biochem. 2013;77(4):860-2. http://www.ncbi.nlm.nih.gov/pubmed/23615426
5.Nutritive Value of Foods, United States Department of Agriculture, Agricultural Research Service, Home and Garden Bulletin Number 72. May be accessed at: https://www.ars.usda.gov/SP2UserFiles/Place/12354500/Data/SR25/nutrlist/sr25w334.pdf and http://www.nal.usda.gov/fnic/foodcomp/Data/HG72/hg72_2002.pdf
6.Karppi J, Kurl S, Mäkikallio TH, Ronkainen K, Laukkanen JA. Low levels of plasma carotenoids are associated with an increased risk of atrial fibrillation. Eur J Epidemiol. 2013 Jan;28(1):45-53. http://www.ncbi.nlm.nih.gov/pubmed/23238698