b-Carotene is an organic compound – a red-orange pigment abundant in plants and fruits. As a carotene with b-rings at both ends, it is the most common form of carotene. It is a precursor (inactive form) of vitamin A. b-carotene is abundant in Vietnam gac, crude palm oil, yellow and orange fruits, such as mangoes and papayas, orange root vegetables such as carrots and yams and in green leafy vegetables such as spinach, kale, sweet potato leaves, and sweet gourd leaves. Vietnam gac and crude palm oil have by far the highest content of b-carotene of any known fruit or vegetable, 10 times higher than carrots for example. The most common side effect of excessive b-carotene consumption is carotenodermia, a harmless condition that presents as a conspicuous orange skin tint arising from deposition of the carotenoid in the outermost layer of the epidermis. High doses of b-carotene have been associated with increased rate of lung cancer among those who smoke. This new book gathers the latest research from around the globe in this field.