Carotene
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 Carotene is responsible for the orange colour of the carrots and many other fruits and vegetables. |
The term carotene (also carotin, from the Latin carota, or carrot) is used for several related unsaturated hydrocarbon substances having the formula C40Hx, which are synthesized by plants but cannot be made by animals. Carotene is an orange photosynthetic pigment important for photosynthesis. Carotenes are all coloured to the human eye. They are responsible for the orange colour of the carrot, for which this class of chemicals is named, and for the colours of many other fruits and vegetables (for example, sweet potatoes 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 colouration 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.
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- Related: Antioxidant
| β-Carotene website by Martha Evens, School of Che... β-Carotene website by Martha Evens, School of Chemistry www.chm.bris.ac.uk/motm/carotene/beta-carotene_home.html - Web |
| Berkeley Wellness Guide to Dietary Supplements Berkeley Wellness Guide to Dietary Supplements www.berkeleywellness.com/html/ds/dsBetaCarotene.php - Web |
| β-Carotene β-Carotene www.umm.edu/altmed/ConsSupplements/BetaCarotenecs.html - Web |
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| World's Healthiest Foods: carotenoids World's Healthiest Foods: carotenoids whfoods.org/genpage.php?tname=nutrient&dbid=116 - Web |
