Carotenoids

=Carotenoids =



Definition
Carotenoids are plant pigments found in orange, yellow, and red vegetables and fruits. This class of fat soluble pigments include: Alpha-Carotene and Beta-Carotene (yellow/orange), Lycopene (red/orange), Xanthophyll (yellow), Lutein and Zeaxanthin (green/yellow). Back in 1896, a German scientist isolated this pigment from carrots and named it beta-carotene. Now there are over 600 carotenoids that have been identified. (Diet Health Inc.) About 50 are in the human diet and only about half of those actually make their way into the bloodstream.

Examples
Examples of vegetable Carotenoids: Carrots, Red/Yellow Tomatoes and Peppers, pumpkin, sweet potato, winter squash

Carotenoids pic #1 Carotenoids pic #2

Example of Caroteniods when they are in acid or alkaline: 10 min. in acid (dull orange) & 4.5 min. in alkaline (deep orange) 4.5 min. in alkaline (it's breaking apart) 10 min. in acid

Effects of Pigment Color

 * = Pigment ||= Vegetable ||= Color in Alkali ||= Color in Acid || Color in Heat ||
 * = Carotenoid ||= Carrots ||= Deep Orange (brownish) ||= Color become lighter || Lighter orange ||

Two of the best known carotenoids are lycopene and beta-carotene. Lycopene is responsible for the red color in tomatoes. Beta-carotene is responsible for the orange color in carrots, sweet potato, and other vegetables. Beta-carotene serves as an accessory pigment in a photosynthesis and carotenoids also protect plants that have been overexposed to light. Leafy vegetables such as spinach, kale, and collard greens also contain carotenoids, their color is just masked by chlorophyll.

What happens when too many carotenoids are consumed? Too much beta-carotene can lead to a yellowish discoloration of the skin, this occurs most often in the hands and soles of the feet, carotenodermia. Too much lycopene can lead to a deep orange discoloration of the skin, lycopenodermia. media type="custom" key="8397510"

Special Aspects of Carotenoids
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 * Carotenoids contain beta-carotene which can be converted to Vitamin A. Vitamin A is an antioxidant and also has important anti-inflammatory effects. When carotenoids are overheated, the vitamin A and color are destroyed (Brown, 272).
 * Contributing to Vitamin A are: beta-carotene, alpha-carotene, and beta-cryptoxanthin (Brown, 272)
 * Carotenoids are fat-soluble and are not soluble in water. Therefore, they must be dissolved in a small amount of fat in order to be absorbed.
 * Lycopene is a carotenoid pigment and phytochemical (does not provide nutritional components but may possess protective health benefits) responsible for the bright red in tomatoes. Lycopene is an antioxidant that some research has found to decrease the risk of prostate and digestive tract cancers, if there are high intakes (Brown, 274).
 * Some other potential health benefits of carotenoids is the reduction of cardiovascular diseases, protection from age related macular degeneration, various types of cancer, and possibly bone health (Biehler & Bohn).
 * The bioavailabilty of carotenoids from the diet is 1-50%. This is the amount that is actually absorbed during ingestion (Biehler & Bohn).

(Ehl, Kevin. The Nutritional Rainbow)

As indicated above, eating a balanced diet with all the colors of the rainbow is beneficial. Caroteniods provide much of the colors that are visible in fruits and vegetables and have been reported to serve as "potential cancer protectors". (Brown, 59) The human body does not produce carotenoids and must be consumed in order to obtain the benefits. While there currently is no Dietary Reference Intake (DRI) of carotenoids because of the general lack of scientific information, it is generally recommended that people get their antioxidants (including carotenoids) from eating fruits and vegetables. (Diet Health, Inc.)