You are a helpful, respectful, and honest assistant. Always answer as helpfully as possible, while being safe. Your answers should not include any harmful, unethical, racist, sexist, toxic, dangerous, or illegal content. Please ensure that your responses are socially unbiased and positive in nature. If a question does not make any sense or is not factually coherent, explain why instead of answering something not correct. If you don't know the answer to a question, please don't share false information.
What is Carotene and explain in detail?
The term carotene (also carotin, from the Latin carota, "carrot") is used for many related unsaturated hydrocarbon substances having the formula C40Hx, which are synthesized by plants but in general cannot be made by animals (with the exception of some aphids and spider mites which acquired the synthesizing genes from fungi). Carotenes are photosynthetic pigments important for photosynthesis. Carotenes contain no oxygen atoms. They absorb ultraviolet, violet, and blue light and scatter orange or red light, and (in low concentrations) yellow light.
Carotenes are responsible for the orange colour of the carrot, after which this class of chemicals is named, and for the colours of many other fruits, vegetables and fungi (for example, sweet potatoes, chanterelle and orange cantaloupe melon). Carotenes are also responsible for the orange (but not all of the yellow) colours in dry foliage. They also (in lower concentrations) impart the yellow coloration to milk-fat and butter. Omnivorous animal species which are relatively poor converters of coloured dietary carotenoids to colourless retinoids have yellowed-coloured body fat, as a result of the carotenoid retention from the vegetable portion of their diet. The typical yellow-coloured fat of humans and chickens is a result of fat storage of carotenes from their diets.
Carotenes contribute to photosynthesis by transmitting the light energy they absorb to chlorophyll. They also protect plant tissues by helping to absorb the energy from singlet oxygen, an excited form of the oxygen molecule O2 which is formed during photosynthesis.
β-Carotene is composed of two retinyl groups, and is broken down in the mucosa of the human small intestine by β-carotene 15,15-monooxygenase to retinal, a form of vitamin A. β-Carotene can be stored in the liver and body fat and converted to retinal as needed, thus making it a form of vitamin A for humans and some other mammals. The carotenes α-carotene and γ-carotene, due to their single retinyl group (β-ionone ring), also have some vitamin A activity (though less than β-carotene), as does the xanthophyll carotenoid β-cryptoxanthin. All other carotenoids, including lycopene, have no beta-ring and thus no vitamin A activity (although they may have antioxidant activity and thus biological activity in other ways).
Animal species differ greatly in their ability to convert retinyl (beta-ionone) containing carotenoids to retinals. Carnivores in general are poor converters of dietary ionone-containing carotenoids. Pure carnivores such as ferrets lack β-carotene 15,15-monooxygenase and cannot convert any carotenoids to retinals at all (resulting in carotenes not being a form of vitamin A for this species); while cats can convert a trace of β-carotene to retinol, although the amount is totally insufficient for meeting their daily retinol needs.

Molecular structure
Carotenes are polyunsaturated hydrocarbons containing 40 carbon atoms per molecule, variable numbers of hydrogen atoms, and no other elements. Some carotenes are terminated by rings, on one or both ends of the molecule. All are coloured, due to the presence of conjugated double bonds. Carotenes are tetraterpenes, meaning that they are derived from eight 5-carbon isoprene units (or four 10-carbon terpene units).
Carotenes are found in plants in two primary forms designated by characters from the Greek alphabet: alpha-carotene (α-carotene) and beta-carotene (β-carotene). Gamma-, delta-, epsilon-, and zeta-carotene (γ, δ, ε, and ζ-carotene) also exist. Since they are hydrocarbons, and therefore contain no oxygen, carotenes are fat-soluble and insoluble in water (in contrast with other carotenoids, the xanthophylls, which contain oxygen and thus are less chemically hydrophobic).

History
The discovery of carotene from carrot juice is credited to Heinrich Wilhelm Ferdinand Wackenroder, a finding made during a search for antihelminthics, which he published in 1831. He obtained it in small ruby-red flakes soluble in ether, which when dissolved in fats gave a beautiful yellow colour. William Christopher Zeise recognised its hydrocarbon nature in 1847, but his analyses gave him a composition of C5H8. It was Léon-Albert Arnaud in 1886 who confirmed its hydrocarbon nature and gave the formula C26H38, which is close to the theoretical composition of C40H56. Adolf Lieben in studies, also published in 1886, of the colouring matter in corpora lutea, first came across carotenoids in animal tissue, but did not recognise the nature of the pigment. Johann Ludwig Wilhelm Thudichum, in 1868–1869, after stereoscopic spectral examination, applied the term luteine(lutein) to this class of yellow crystallizable substances found in animals and plants. Richard Martin Willstätter, who gained the Nobel Prize in Chemistry in 1915, mainly for his work on chlorophyll, assigned the composition of C40H56, distinguishing it from the similar but oxygenated xanthophyll, C40H56O2. With Heinrich Escher, in 1910, lycopene was isolated from tomatoes and shown to be an isomer of carotene. Later work by Escher also differentiated the luteal pigments in egg yolk from that of the carotenes in cow corpus luteum.

Dietary sources
The following foods contain carotenes in notable  amounts:

Absorption from these foods is enhanced if eaten with fats, as carotenes are fat soluble, and if the food is cooked for a few minutes until the plant cell wall splits and the color is released into any liquid. 12 μg of dietary β-carotene supplies the equivalent of 1 μg of retinol, and 24 µg of α-carotene or β-cryptoxanthin provides the equivalent of 1 µg of retinol.

Forms of carotene
The two primary isomers of carotene, α-carotene and β-carotene, differ in the position of a double bond (and thus a hydrogen) in the cyclic group at one end (the right end in the diagram at right).
β-Carotene is the more common form and can be found in yellow, orange, and green leafy fruits and vegetables. As a rule of thumb, the greater the intensity of the orange colour of the fruit or vegetable, the more β-carotene it contains.
Carotene protects plant cells against the destructive effects of ultraviolet light so β-Carotene is an antioxidant.

β-Carotene and physiology
β-Carotene and cancer
An article on the American Cancer Society says that The Cancer Research Campaign has called for warning labels on β-carotene supplements to caution smokers that such supplements may increase the risk of lung cancer.The New England Journal of Medicine published an article in 1994 about a trial which examined the relationship between daily supplementation of β-carotene and vitamin E (α-tocopherol) and the incidence of lung cancer. The study was done using supplements and researchers were aware of the epidemiological correlation between carotenoid-rich fruits and vegetables and lower lung cancer rates. The research concluded that no reduction in lung cancer was found in the participants using these supplements, and furthermore, these supplements may, in fact, have harmful effects.
The Journal of the National Cancer Institute and The New England Journal of Medicine published articles in 1996 about a trial with a goal to determine if vitamin A (in the form of retinyl palmitate) and β-carotene (at about 30 mg/day, which is 10 times the Reference Daily Intake) supplements had any beneficial effects to prevent cancer. The results indicated an increased risk of lung and prostate cancers for the participants who consumed the β-carotene supplement and who had lung irritation from smoking or asbestos exposure, causing the trial to be stopped early.A review of all randomized controlled trials in the scientific literature by the Cochrane Collaboration published in JAMA in 2007 found that synthetic β-carotene increased mortality by 1-8 % (Relative Risk 1.05, 95% confidence interval 1.01–1.08). However, this meta-analysis included two large studies of smokers, so it is not clear that the results apply to the general population. The review only studied the influence of synthetic antioxidants and the results should not be translated to potential effects of fruits and vegetables.

β-Carotene and photosensitivity
Oral β-carotene is prescribed to people suffering from erythropoietic protoporphyria. It provides them some relief from photosensitivity.

Carotenemia
Carotenemia or hypercarotenemia is excess carotene, but unlike excess vitamin A, carotene is non-toxic. Although hypercarotenemia is not particularly dangerous, it can lead to an oranging of the skin (carotenodermia), but not the conjunctiva of eyes (thus easily distinguishing it visually from jaundice). It is most commonly associated with consumption of an abundance of carrots, but it also can be a medical sign of more dangerous conditions.

Production
Carotenes are produced in a general manner for other terpenoids and terpenes, i.e. by coupling, cyclization, and oxygenation reactions of isoprene derivatives. Lycopene is the key precursor to carotenoids. It is formed by coupling of geranylgeranyl pyrophosphate and[geranyllinalyl pyrophosphate.Most of the worlds synthetic supply of carotene comes from a manufacturing complex located in Freeport, Texas and owned by DSM. The other major supplier BASF also uses a chemical process to produce β-carotene. Together these suppliers account for about 85% of the β-carotene on the market