carotene (redirected from Carotine)

carotene /car·o·tene/ (kar´o-tēn) one of four isomeric pigments (α-, β-, γ-, and δ-carotene), having colors from violet to red-yellow to yellow and occurring in many dark green, leafy, and yellow vegetables and yellow fruits. They are fat-soluble, unsaturated hydrocarbons that can be converted into vitamin A in the body; in humans the β- isomer (β- or beta carotene) is the major precursor of this vitamin.

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beta carotene  the β- isomer of carotene; a preparation is used to prevent vitamin A deficiency and to reduce the severity of photosensitivity in patients with erythropoietic protoporphyria.

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car·o·tene (kr-tn) or car·o·tin (-tn)

n.

An orange-yellow to red crystalline pigment that exists in three isomeric forms designated alpha, beta, and gamma; it is converted to vitamin A in the liver and is found in animal tissue and certain plants, such as carrots and squash.

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carotene

[kar′ətin]

Etymology: L, carota, carrot

a red or orange organic compound found in carrots, sweet potatoes, egg yolk, and leafy vegetables, such as beet greens, spinach, and broccoli. Beta-carotene, the most common form of carotene, is a provitamin and in the body is converted to vitamin A. See also vitamin A.

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carotene,

n an orange- or red-colored pigment found in plants, which is convertible into vitamin A by the body.

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carotene (ker´tēn),

n an orange pigment found in carrots, leafy vegetables, and other foods that may be converted to vitamin A in the body.

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carotene

a yellow or red pigment from carrots, sweet potatoes, milk and body fat, egg yolk, etc.; it is a chromolipoid hydrocarbon existing in several forms. α-, β- and γ-carotene are provitamins which can be converted into vitamin A in the body by all animals except cats. β-carotene is the most important because of a quantitatively greater activity.