Carotene or vitamin A is a fat-soluble vitamin. They are emulsified by bile in the duodenum into chyloparticles, which are then absorbed by intestinal wall cells under the small intestine villi and enter the liver. Some people often stay up late, watching computer screens, driving or even wearing contact lenses. These will consume a lot of vitamin A in the body, causing dry eyes, night eyesight, mouth ulcers, colds and other symptoms. Therefore, we need to consume enough carotene or vitamin A from the diet.

　　Carotenes in plants are divided into a and β-carotene, also known as provitamin A or provitamin A. After they are ingested by the human body, about 40% will be converted into liver Vitamin A. There are many people who are worried about taking vitamin A from meat and taking a lot of cholesterol and fat. Well, these problems can be effectively avoided by eating green vegetables, and at the same time these vegetables, flavonoids in wild vegetables, phytosterols, etc. can help control the rise of blood sugar and blood lipids.

　　For patients with cancer or cancer chemotherapy, obtaining carotene from food is one of the most important therapeutic measures. A large number of research reports indicate that β-carotene can effectively eliminate oxidized free radicals, and oxidized free radicals in the body can cause damage to surrounding normal cells, and even induce mutations to form cancer. In the blood samples of cancer patients, the content of β-carotene is much lower than that of normal healthy people. This also confirms the importance of carotene for cancer prevention and postoperative recovery from one aspect. During chemotherapy, a large amount of oxidized free radicals are produced, and the addition of sufficient carotene in the clinical treatment diet, especially β-carotene, can alleviate the toxic effects of radiotherapy and chemotherapy on the body.

　　Carotene is a fat-soluble vitamin, so it is not easy to lose because of simple cooking. However, patients with radiotherapy and chemotherapy may not be able to directly eat whole and whole vegetables, which is an unrealistic problem. So, what do we do?

　　In clinical nutrition catering experience, we can usually add a little olive oil to squeeze green vegetables, chopped dumplings or steamed custard, small pancakes or vegetable porridge, etc. Such forms are used in the diet of patients after cancer surgery and radiotherapy and chemotherapy.

　　We all know that diet is an effective factor for preventing disease and alleviating the symptoms of the disease. It prevents diseases when we are healthy, helps them recover and relieves pain when we are sick, but we cannot treat diet as a medicine. Still the same sentence: a healthy mentality is enough to exercise, a reasonable diet and balanced nutrition, it is best not to get sick because of eating!