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 [kar´o-tēn]

a yellow or red pigment found in many dark green, leafy, and yellow vegetables such as collards, turnips, carrots, sweet potatoes, and squash, as well as in yellow fruit, milk, egg yolk, and body fat; it is a chromolipoid hydrocarbon existing in four forms (α-, β-, γ-, and δ-carotene), which can be converted into vitamin A in the body.

beta carotene

1. the β isomer of carotene.

2. a preparation of this substance administered orally to prevent vitamin A deficiency and to reduce photosensitivity in patients with erythropoietic protoporphyria. Written also betacarotene and β-carotene.

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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.