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γ-Carotene (gamma-carotene) is a carotenoid, and is a biosynthetic intermediate for cyclized carotenoid synthesis in plants. [2] It is formed from cyclization of lycopene by lycopene cyclase epsilon. [3] Along with several other carotenoids, γ-carotene is a vitamer of vitamin A in herbivores and omnivores.
Vitamin A occurs as two principal forms in foods: A) retinoids, found in animal-sourced foods, either as retinol or bound to a fatty acid to become a retinyl ester, and B) the carotenoids α-carotene (alpha-carotene), β-carotene, γ-carotene (gamma-carotene), and the xanthophyll beta-cryptoxanthin (all of which contain β-ionone rings) that ...
Gamma-, delta-, epsilon-, and zeta-carotene (γ, δ, ε, and ζ-carotene) also exist. Since they are hydrocarbons, and therefore contain no oxygen, carotenes are fat-soluble and insoluble in water (in contrast with other carotenoids , the xanthophylls , which contain oxygen and thus are less chemically hydrophobic).
α-Carotene is produced when the all-trans lycopene first undergoes reaction with epsilon-LCY then a second reaction with beta-LCY; whereas β-carotene is produced by two reactions with beta-LCY. α- and β-Carotene are the most common carotenoids in the plant photosystems but they can still be further converted into xanthophylls by using beta ...
Traditionally consuming fermented foods on a daily basis is similar to taking a modern multi-strain probiotic supplement." ... These foods "are high in beta-carotene, the precursor to vitamin A ...
The carotenes α-carotene, β-carotene, γ-carotene, and the xanthophyll β-cryptoxanthin, can all be metabolized to β-ionone, and thus have vitamin A activity because they can be converted by plant-eating animals to retinol and retinal.