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A red carotenoid pigment, C40H52O2, produced by certain microorganisms and found in some mushrooms, crustaceans, and fish. It is used in animal feed to impart color and as a dietary supplement for its antioxidant properties.
A lipid-soluble synthetic red-orange carotenoid which humans cannot convert to vitamin. It deposits in the skin, imparting a pink-orange hue, and has been marketed as a tanning agent under various names— without FDA approval—often in combination with beta-carotene.
Canthaxanthin is produced naturally by some plants and marine animals; it is approved by the FDA as a dye for soups, fruit drinks, catsup, salad dressings, tomato juice, and others, and may be added to animal feed to “enhance” the colours of chicken skin, egg yolks, rainbow trout flesh and other foods.
Canthaxanthin stimulates the immune system and enhance vitamin E’s antioxidant activity; it may reduce the incidence of spontaneous cancer in experimental animals.
Allergic reactions, canthaxanthin retinopathy (deposits in the macula), hives, itching, hepatitis and aplastic anaemia.
canthaxanthinFood industry A synthetic carotenoid which in humans cannot be converted to vitamin A, which has been marketed as a tanning agent under various names; it has been implicated in aplastic anemia. See Artificial dye, Carotenoid, Tanning, Unproven methods for cancer management.
n an herbal preparation promoted as a tanning agent for the skin. An orange carotenoid approved by the Food and Drug Administration (FDA) only as a color additive for food products. When ingested in excessive doses, it has been shown to produce symptoms of retinopathy and accumulation of yellowish gold–colored deposits around the macula.
a carotenoid used as a coloring agent; also administered orally in humans to produce artificial suntan, and to canaries carrying the red factor to produce a stronger red color.