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Related to provitamin A carotenoids: lutein


Any of a class of yellow to red pigments, including the carotenes and the xanthophylls.
Of or relating to such a pigment.


(kəˈrɒtɪˌnɔɪd) or


(Biochemistry) any of a group of red or yellow pigments, including carotenes, found in plants and certain animal tissues
(Biochemistry) of or resembling carotene or a carotenoid


or ca•rot•i•noid

(kəˈrɒt nˌɔɪd)

1. any of a group of red and yellow pigments, chemically similar to carotene, contained in animal fat and some plants.
2. similar to carotene.
3. pertaining to carotenoids.
ThesaurusAntonymsRelated WordsSynonymsLegend:
Noun1.carotenoid - any of a class of highly unsaturated yellow to red pigments occurring in plants and animals
carotene - yellow or orange-red fat-soluble pigments in plants
lycopene - carotenoid that makes tomatoes red; may lower the risk of prostate cancer
beta-carotene - an isomer of carotene that is found in dark green and dark yellow fruits and vegetables
lutein, xanthophyl, xanthophyll - yellow carotenoid pigments in plants and animal fats and egg yolks
zeaxanthin - yellow carotenoid (isomeric with lutein and occurs widely with it) that is the main pigment in yellow Indian corn
antioxidant - substance that inhibits oxidation or inhibits reactions promoted by oxygen or peroxides
phytochemical - a chemical substance obtained from plants that is biologically active but not nutritive
pigment - dry coloring material (especially a powder to be mixed with a liquid to produce paint, etc.)


n carotenoide m
References in periodicals archive ?
drying, frying, roasting) result in higher losses of provitamin A carotenoids.
Editor's Note: "These results suggest carotenoids may inhibit tumor initiation, which is compatible with hypothesized mechanisms, including the conversion of provitamin A carotenoids to retinol, which regulates cell growth, differentiation, and apoptosis, and the antioxidant capacity to scavenge reactive oxygen species and prevent DNA damage," stated authors Heather Eliassen of Harvard University and colleagues.
Conventional breeding is used to increase the level of zinc iron and provitamin A carotenoids in staple foods.
Provitamin A carotenoids, like alpha- and beta-carotene, impart the orange and yellow colors to many fruits and vegetables.
The bioavailability of provitamin A carotenoids is further constrained by other dietary factors, most notably dietary fat intake which is essential for optimal absorption and is characteristically low in most populations with vitamin A deficiency (17-19).
Common provitamin A carotenoids found in plant-based foods include beta-carotene, alpha-carotene, and beta-cryptoxanthin.
Some plant foods contain orange pigments called provitamin A carotenoids that the liver can convert to retinol.
The panel also reevaluated the vitamin A activity of provitamin A carotenoids found in green leafy vegetables and dark-colored fruits.
As was the case for our controls, higher concentrations of provitamin A carotenoids in women than in men (Table 2) are also reported in other populations, regardless of dietary habits [17].
The identification of loci associated with provitamin A carotenoids and the development of DNA markers have led to accelerated genetic gain in breeding for increased provitamin A content.
Professor Peter Beyer from Freiberg University in Germany, together with researchers at the International Center for Tropical Agriculture (CIAT) in Colombia studied a naturally arising variant of cassava with yellow roots in order to understand the synthesis of provitamin A carotenoids, dietary precursors of vitamin A.
A high intake of fresh fruit, root vegetables, and fruiting vegetables is associated with reduced mortality, probably as a result of their high content of vitamin C, provitamin A carotenoids, and lycopene," the authors conclude.