C₄₀H₅₆

Beta-carotene is a pigment found in yellow and orange vegetables (carrot, melon, mango...) and dark green vegetables (spinach, kale). It is a precursor and essential source of vitamin A which is also found in various nutritional supplements ^{(Stroble 2007)}. It is converted to the active form of vitamin A (retinol) in the liver and intestinal mucosa; when adequate plasma levels of Vitamin A are reached the conversion is saturated, so excessive consumption cannot produce hypervitaminosis A (EFSA 2006). It is used in Vitamin A deficiency and porphyria. Oral administration. It is a food substance recognized as safe. ^{(FDA 2023)}

It is found naturally in breast milk ^{(Song 2013)} and plasma levels are higher in breastfed infants than in non-breastfed infants ^{(Zaidi 2022)}. It has antioxidant properties and could decrease inflammatory processes in the breast ^{(Tinia 2022)}. Freezing does not decrease the concentration of beta-carotene in breast milk, but it does if the milk is administered by a tube feeding system. ^{(Tacken 2009)}

Beta-carotene is excreted in breast milk and its supplementation significantly increases (2 to 6-fold) beta-carotene levels in milk ^{(Webb 2009, Canfield 1998 and 1997, Johnson 1997)}, even when administered in the form of carrot paste. ^{(Haftel 2015)}

There are no reports of adverse effects in breastfed infants from maternal supplementation with beta-carotene. ^(Hale)

Breastfed infants of mothers who consume high amounts of beta-carotene-rich foods may have carotinemia (yellow-orange coloration of the skin) that does not involve jaundice or liver disease. ^{(Thomson 1943)}

HIV-affected breastfeeding mothers who receive vitamin A and beta-carotene have a greater shedding of HIV virus in breast milk than women who do not, increasing the rate of HIV transmission. ^{(Fawzi 2002)}