Carotenes

Are a large group of intense red and yellow pigments found in all plants; these are hydrocarbon carotenoids (subclass of tetraterpenes) and the principal carotene is beta-carotene which is a precursor of vitamin A.

The red and orange pigments of plants; all are antioxidant nutrients. Three are important as precursors of vitamin A: α-, β- and y-carotene.

A substance found in many plants (especially carrots) that is converted into vitamin A in the body.

The form of vitamin A found in plants.

The yellow pigment found in various plant and animal tissues that is the precursor of vitamin A. An excessive intake of can cause carotenemia carotenes.

Orange or yellow, unsaturated hydrocarbons, such as provitamin A (C40H56).

An orange or red pigment in carrots, egg yolk and some oils, which is converted by the liver into vitamin A.

A yellow colouring matter found in foods. Of these carotenes, B-carotene is the most significant being converted into vitamin A in the body. Other carotenoids, some v:ith and others without such vitamin activity, range from yellow to red in colour.

A yellow pigment that exists in several forms; alpha, beta, and gamma carotene are provitamins that may be converted Into vitamin A in the body.

A group of yellow-orange pigments some of which can be hydrolyzed to active vitamin A.  α, β, and γ carotene are considered provitamins because they can be converted to active vitamin A. The carotenes have an antioxidant function.

Pigment in yellow and green vegetables and fruits (especially carrots) that is used in making vitamin A.

Red or orange pigment (a hydrocarbon), common to such foods as carrots, yams, and egg yolks, which is converted to vitamin A in the body; also used as a food coloring. An excess of carotene in the blood (carotinemia; also called xanthemia) may cause the skin to turn yellow.

A precursor of vitamin A; serum levels are measured in patients with night blindness and other forms of vit A deficiency.

An orange pigment found in plants that is converted to vitamin A by the liver, lungs, and intestines. Orange fruits and vegetables such as cantaloupe, papaya, carrots, sweet potatoes, and pumpkin are rich in carotene. This substance is also found in dark green, leafy vegetables such as spinach and kale. Vitamin A is essential for growth and development and helps maintain healthy eyes, skin, and mucous membranes and normal bone structure. Carotene is an antioxidant chemical that may prevent damaging changes in cells.

A yellow or orange plant pigment (one of the carotenoids) that occurs in three forms: alpha (α), beta (β), and gamma (γ). The most important form is )β-carotene, which can be converted in the body to retinol (vitamin A). Foods containing )β-carotene (milk, egg yolk, and some vegetables) are therefore a source of the vitamin.

A colouring matter of carrots, other plants, butter and yolk of egg, carotene is the precursor of vitamin A, which is formed from carotene in the liver.

One of several yellow, red, orange, or green antioxidant compounds that are biochemical precursors of Vitamin A. Many fresh fruits and vegetables (including apricots, carrots, corn, kale, oranges, spinach, squash, sweet potatoes, and tomatoes) are rich in these chemicals. They may play a part in preventing atherosclerosis, neurodegenerative diseases, cancers, and retinal degeneration.

This passage is describing a yellow-orange pigment that is commonly found in various vegetables and fruits that are yellow or green in color. This pigment is known as “carotenoid”. Carotenoids are important because they are the precursors of vitamin A, meaning that they are converted into vitamin A by the body. Vitamin A is essential for maintaining healthy eyesight and skin, as well as for proper immune function.

Carotene is a pigment that exhibits yellow or orange coloration and is naturally present in carrots, tomatoes, and leafy green vegetables. Beta-carotene, the most significant form of carotene, serves as an antioxidant. In the intestines, beta-carotene undergoes conversion into retinol, a crucial component for vision and maintaining healthy skin. Excessive consumption of carotene-rich foods can lead to carotenaemia, a transient condition characterized by temporary yellowing of the skin.