carotenoid

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Related to provitamin A carotenoids: lutein

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.

ca·rot·e·noid

(ka-rot'e-noyd),
1. Resembling carotene; having a yellow color.
2. One of the carotenoids.

carotenoid

(kə-rŏt′n-oid′)
n.
Any of a class of yellow to red pigments, including the carotenes and the xanthophylls.
adj.
Of or relating to such a pigment.

carotenoid

Any of a family of nutrients that are precursors of vitamin A and have antioxidant activity. While beta carotene1 is the best known of the group, long assumed to be responsible for the reduction of strokes, cardiovascular disease and cancersm 600 carotenoids have been identified. 40 are common in fruits and vegetables with the highest concentration in tomato juice, followed by kale, collard greens, spinach, sweet potato, chard, watermelon, carrots and pumpkin; high carotenoid consumption is associated with a decreased incidence of bladder, colon, lung and skin cancers, as well as growth of cancer cells in general.

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.

ca·rot·e·noid

(kă-rot'ĕ-noyd)
1. Resembling carotene; having a yellow color.
2. One of the carotenoids.
References in periodicals archive ?
When processing methods used were harsher on the food matrix (drying or frying), more provitamin A carotenoids were lost and carotenoid retention was significantly diminished.
[2.] Li S, Tayie FA, Young MF, Rocheford T and WS White Retention of provitamin A carotenoids in high [beta]-carotene maize (Zea mays) during traditional African household processing.
[16.] Kidmose U, Christensen LP, Agili SM and SH Thilsted Effect of home preparation practices on the content of provitamin A carotenoids in coloured sweet potato varieties (Ipomoea batatas Lam.) from Kenya.
Provitamin A carotenoid degradation occurs during storage due to oxygen and temperature conditions that chemically oxidize the trans-beta-carotene [14].
The following tables suggest dietary sources of vitamin A and provitamin A carotenoids. As the tables indicate, liver, eggs and whole milk are good animal sources of vitamin A.
[131.] Davey MW, van den Bergh I, Markham R, Swennen R and J Keulemans Genetic variability in Musa fruit provitamin A carotenoids, lutein and mineral micronutrient contents.
Similarly, HarvestPlus and its partners have developed analytical methods for provitamin A carotenoid analysis in sweet potato, cassava, maize, and banana.
[49.] Dhliwayo T, Palacios-Rojas N, Crossa J and KV Pixley Effects of S1 recurrent selection for provitamin A carotenoid content for three open-pollinated maize cultivars.
While it is clear that degradation of provitamin A carotenoids takes place in maize and that environmental factors such as oxygen and moisture are known to play a role, it is less clear if any of the degradation is enzymatic, i.e.
[15.] Li S, Tayie FA, Young MF, Rocheford T and WS White Retention of Provitamin A Carotenoids in High P-carotene Maize (Zea mays) during Traditional African Household Processing.
[24.] Pixley K, Palacios Rojas N, Babu R, Mutale R, Surles R and E Simpungwe Biofortification of Maize with Provitamin A Carotenoids. In: Tanumihardjo SA [Ed.].