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Carotenes are responsible for the orange colour of the carrot, after which this class of chemicals is named, and for the colours of many other fruits, vegetables and fungi (for example, sweet potatoes, chanterelle and orange cantaloupe melon). Carotenes are also responsible for the orange (but not all of the yellow) colours in dry foliage.
β-Carotene (beta-carotene) is an organic, strongly colored red-orange pigment abundant in fungi, [7] plants, and fruits. It is a member of the carotenes, which are terpenoids (isoprenoids), synthesized biochemically from eight isoprene units and thus having 40 carbons.
Torulene (3',4'-didehydro-β,γ-carotene) is a carotene (a hydrocarbon carotenoid) which is notable for being synthesized by red pea aphids (Acyrthosiphon pisum), imparting the natural red color to the aphids, which aids in their camouflage and escape from predation.
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Carotenoids (/ k ə ˈ r ɒ t ɪ n ɔɪ d /) are yellow, orange, and red organic pigments that are produced by plants and algae, as well as several bacteria, archaea, and fungi. [1] Carotenoids give the characteristic color to pumpkins , carrots , parsnips , corn , tomatoes , canaries , flamingos , salmon , lobster , shrimp , and daffodils .
Each has a unique flavor and texture, but they all contain fiber, vitamin A, vitamin C, potassium, magnesium and carotenoids, otherwise known as beneficial plant compounds. Orange foods contain ...
A 2018 meta-analysis found that both dietary and circulating α-carotene are associated with a lower risk of all-cause mortality.The highest circulating α-carotene category, compared to the lowest, correlated with a 32% reduction in the risk of all-cause mortality, while increased dietary α-carotene intake was linked to a 21% decrease in the risk of all-cause mortality.
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