one of several yellow coloured organic molecules important in pigment development and cellular metabolism, such as vitamin A.
any group of red and yellow pigments, chemically similar to carotene, contained in animal fat and some plants.
Fruit and vegetable pigments in the yellow, orange and red range that help plants resist sun damage, and act as anti-oxidants. Found in yellow corn, tomatoes, carrots, and also in dark leafy greens, such as spinach (but hidden by the plant's chlorophyll). The most important of these are alpha and beta-carotenes, beta-cryptoxanthin, lycopene, lutein and zeaxanthin.
Any member of a group of red, orange or yellow pigmented lipids found in carrots, sweet potatoes, green leaves and some animal tissues.
A group of plant pigments that includes beta-carotene and lycopene. ( see also)
A large family of colorful plant pigments, many of which act as precursors of vitamin A.
a plant "accessory" pigment that captures sunlight for photosynthesis
a powerful antioxident responsible for yellow or red pigments in vegetables
naturally occurring fat-soluble yellow to red pigments found in plants, such as beta-carotene or lutein.
A substance found in yellow and orange fruits and vegetables and in dark green, leafy vegetables. Carotenoids may reduce the risk of developing breast cancer.
Orange, yellow or red-coloured accessory photosynthetic pigments, related to vitamin A, found in higher plants and photosynthetic bacteria. Carotenoids protect cells from strong UV radiation, and therefore cyanobacterial mats often appear more orange than green in colour during bright summer months.
Plant pigments that produce a yellow colour.
Carotenoids are the naturally occurring compounds in plants and vegetables that give them their color. The human body cannot produce carotenoids. Lycopene is the most powerful antioxidant among all in the carotenoid family.
A pigmented substance that adds color such as red, orange, or yellow to plants. Carotenoids have antioxidant properties that protect cells against damage from free radicals, unstable atoms that can interact with and break down healthy tissue in different parts of the body including eyes.
Any of a class of highly unsaturated yellow to red pigments occurring in plants and animals (from American Heritage Dictionary).
A group of red, orange and yellow pigments found in plant foods and in the tissues of organisms that consume plants. Carotenoids have antioxidant activity and some, but not all, can act as precursors of vitamin A. Studies have shown that several carotenoids other than betacarotene are potent antioxidants that provide profound health benefits. Because of this, the scientific community has now recognized the importance of natural mixed carotenoids including beta carotene.
a class of very important antioxidants produced by plants which protects them from damage caused by singlet and triplet oxygen and free radicals produced during photosynthesis. Carotenoids also provide protection from UV damage and can prevent the development of cancer in experimental animals. They are usually colored bright yellow, orange or red. Carotenoids make carrots orange, and fall leaves a beautiful array of colors.
Related Topic"...Carotenoids have antioxidant activity and some, but not all, can act as precursors of vitamin A..."
One of a group of red, orange, purple or yellow pigments typically found as accessory pigments in plants and some fungi. They are fat-soluble and are called lipochromes when they are found concentrated in animal fat. Carotenoids are widely used as food colorings, and one pigment, ß carotene, is used as a source of Vitamin A. Compare anthocyanin. find all NHC pages containing: carotenoid
Carotenoids are organic pigments that are naturally occurring in plants and some other photosynthetic organisms like algae, some types of fungus and some bacteria. There are over 600 known carotenoids; they are split into two classes, xanthophylls and carotenes.