A yellow, orange or brown pigment found in plants, such as ripe tomatoes, carrots and autumn maple leaves.
Found in foods of plant origin in the form of common plant pigments - such as yellow-orange pigment of carrots - and converted to vitamin A.
Category: nutrient Carotenoids are converted to Vitamin A in our bodies. Beta carotene is the more common of the carotenoid family. Taking carotenoids instead of straight vitamin A, is a better method of supplementing our bodies. Too much Vitamin A is toxic, but taking carotenoids are not. Our bodies will only convert the vitamin A amount that is needed, so there is a much reduced probability of vitamin A poisoning. Suggestion: Have a mixture of carotenoids. Beta carotene: 10,000 – 15,000 IU Lycopene: 1 – 3 mg Lutein / Zeaxanthin: 1 – 6 mg Alpha carotene: 500 – 800 mcg (microgram)
A family of antioxidants that are also pigments in plants, giving foods such as tomatoes, watermelon and sweet potatoes their bright colors. Although more than 600 have been identified, only a handful are found in measurable quantities in the human body: alpha carotene, beta carotene, lycopene, lutein, zeaxanthin and cryptoxanthin. But around a dozen may be important. Carotenoids appear to play an anticancer role and enhance immunity. Lycopene is increasingly gaining ground as the most powerful antioxidant in the carotenoid family, particularly in relation to prostate and breast cancer. Two carotenoids found in the eye, lutein and zeaxanthin, are believed to protect against the leading cause of blindness in people over 65. Carotenoids also may play a role in heart health: In LDL oxidation, antioxidants are consumed in a sequence that begins with vitamin E; lycopene is next, followed by beta carotene. Although carotenoids appear to be heat resistant, sunlight breaks them down in the presence of oxygen, so don't cut up vegetables and leave them out on the counter for a long time before using them. Cooking foods lightly makes their carotenoids more readily available.
yellow or orange pigments found in many marine algae and invertebrates.
Naturally occurring yellow to deep red coloring in fats and oils removed in deodorization.
Carotenoids are fat-soluble phytochemicals with a Vitamin-A-like structure that have strong antioxidant and other potentially protective properties. Carotenoids are found in many fruits and vegetables.
These are a group or yellow/red pigments that are found in many brightly coloured fruits and vegetables. They are considered important antioxidants and may have other beneficial properties.
Pigments commonly found in plants and animals, some of which are converted to vitamin A in the body (examples of carotenoids include Beta-Carotene, Lycopene, Lutein). Brightly coloured fruits and vegetables derive their colour from carotenoids.
kare-OT-in-oydz Yellow and orange plant pigments. 150, 587
A family of antioxidant phytonutrients including beta-carotene, lutein and lycopene.
Carotenoids are a type of phytochemical. (Phyto meaning plant) Yellow, orange and red colored vegetables are good sources, as well as leafy dark green vegetables. Carotenoids may play in role in preventing certain types of cancer.
The source of vitamin A activity in tomatoes. Carotenoids are plant pigments, responsible for the bright rosy color of tomatoes. Carotenoids are fat-soluble, which means they are better absorbed in the presence of oil or fat. They are converted into Vitamin A retinoids essential for normal vision, growth, reproduction and a healthy immune system. There are a number of different carotenoids in tomatoes, including BETA-CAROTENE and LYCOPENE. A medium tomato supplies 20% of our daily value for vitamin A. PHYTOCHEMICALS Hundreds of substances produced naturally by plants to protect themselves from disease. Their exact roles in promoting human health are still under investigation, but many show antioxidant activity. Lycopene is a phytochemical.
Major group of accessory pigments in plants; includes beta carotene. PICTURE
Nutrients found mostly in bright orange and yellow fruits and vegetables and in dark, leafy greens. Beta-carotene is probably the best-known carotenoid. Other carotenoids include: lutein, lycopene, and zeaxanthin.
A group of lipids found in red, orange or yellow pigmented fruits or green leafy vegetables. Included in the group are carotene, lycopene and xanthophyll
Pigments commonly found in plants and animals, some of which act as antioxidants.
pigments in plants responsible for yellow and orange colors.
Red and yellow pigments found in many plants that are antioxidant and nuetralise free radicals
number of substances having anti-oxidant properties which are related to vitamin a that are found in many herbs.
A large class of unsaturated C40 hydrocarbons. Carotenoids are organic pigments that naturally occur in organisms that carry out photosynthesis. They range in color from yellow and orange to deep red. Carotenoids include a large number of antioxidants such as lutein, lycopene, and beta-carotene.
One of a group of pigments ranging in colour from light yellow to red-hued, widely distributed in plants and animals. Carotenoids are close relatives of carotene, the vitamin A precursor.
A yellow to deep-red pigment found in many vegetables and some animal products. Many carotenoids are potent antioxidants.
A type of oil-soluble pigment having a yellow or orange colour.
pigments widespread in plants. Those found in vegetables and fruit include a-carotene, b-carotene, lycopene, cryptoxanthin and lutein which have important biological effects including antioxidant properties and, in some cases, the ability to be convened to retinol (vitamin A).
A group of fat-soluble compounds produced by plants that provide protection from free-radicals as a result of photosynthesis. It is believed that these protective benefits are passed along when these plants are consumed by humans. Some carotenes can be converted into Vitamin A (retinal) such as beta-carotene, alpha-carotene, and gamma-carotene. Other carotenes cannot be converted into Vitamin A but still offer many protective benefits. These include lycopene, zeaxanthin, and lutein.
Substance found in yellow/orange fruits and vegetables and dark green leafy vegetables that may reduce the risk of developing cancer.