carotenoid (redirected from Carotinoid)

carotenoid /ca·rot·e·noid/ (kah-rot´ĕ-noid)

1. any of a group of red, orange, or yellow pigmented polyisoprenoid hydrocarbons synthesized by prokaryotes and higher plants and concentrating in animal fat when eaten; examples are β-carotene, lycopene, and xanthophyll.

2. marked by yellow color.

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provitamin A carotenoids  carotenoids, particularly the carotenes, that can be converted to vitamin A in the body.

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ca·rot·e·noid (k-rtn-oid)

n.

Any of a class of yellow to red pigments, including the carotenes and the xanthophylls.

adj.

Of, relating to, or characterizing such a pigment.

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carotenoid

[kərot′ənoid]

any of a group of red, yellow, or orange highly unsaturated pigments that are found in foods such as carrots, sweet potatoes, and leafy green vegetables. Many of these substances, such as carotene, are used in the formation of vitamin A in the body, whereas others, including lycopene and xanthophyll, show no vitamin A activity. Also spelled carotinoid.

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carotenoid [kah-rot´ĕ-noid]

1. any member of a group of red, orange, or yellow pigmented lipids found in carrots, sweet potatoes, green leaves, and some animal tissues; examples are the carotenes, lycopene, and xanthophyll.

2. marked by yellow color.

3. lipochrome.

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carotenoid

1. any member of a group of red, orange or yellow pigmented polyisoprenoid lipids found in carrots, sweet potatoes, green leaves and some animal tissues; examples are the carotenes, lycopene and xanthophyll.

2. marked by yellow color.

3. lipochrome.

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carotenoid pigments

contribute to the yellow staining of fatty tissues especially in horses, Channel Island breeds of cattle and old cats.

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carotenoid

Nutrition A vitamin A precursor with antioxidant activity; although beta carotene is the best known of the group, 600 carotenoids have been identified; 40 are common in fruits and vegetables; high carotenoid consumption is associated with ↓ risk of bladder, colon, lung, skin CAs and growth of CA cells. See Beta carotene, Vitamin A.