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Zeaxanthin is one of the most common carotenoids in nature, and is used in the xanthophyll cycle. Synthesized in plants and some micro-organisms, it is the pigment that gives paprika (made from bell peppers), corn , saffron , goji ( wolfberries ), and many other plants and microbes their characteristic color.
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Meso-zeaxanthin (3R,3′S-zeaxanthin) is a xanthophyll carotenoid, and is one of the three stereoisomers of zeaxanthin. The meso- form is the second most abundant in nature, after 3R,3′R-zeaxanthin, which is produced by plants and algae. [ 1 ]
Canthaxanthin / ˌ k æ n θ ə ˈ z æ n θ ɪ n / ⓘ is a keto-carotenoid [3] pigment widely distributed in nature. Carotenoids belong to a larger class of phytochemicals known as terpenoids.
A solution of E101 riboflavin (also known as vitamin B2) Crystals of E621 monosodium glutamate (MSG), a flavour enhancer. E numbers, short for Europe numbers, are codes for substances used as food additives, including those found naturally in many foods, such as vitamin C, for use within the European Union (EU) [1]: 27 and European Free Trade Association (EFTA). [2]
Violaxanthin is the product of the epoxidation of zeaxanthin where the oxygen atoms are from reactive oxygen species (ROS). Such ROS's arise when a plant is subject to solar radiation so intense that the light cannot all be absorbed by the chlorophyll.
During light stress, violaxanthin is converted, i.e. reduced, to zeaxanthin via the intermediate antheraxanthin, which plays a direct photoprotective role acting as a lipid-protective anti-oxidant and by stimulating non-photochemical quenching within light-harvesting proteins.
These bacteria do not form spores and have opaque, slimy colonies that appear slightly yellow due to the presence of zeaxanthin dirhamnoside. [ 4 ] The genus Xanthobacter was established in 1978 by Wiegel et al. based on numerical taxonomic comparisons of microorganisms that were then classified in the genus Corynebacterium .