CAROTENOIDS The source of vitamin A activity in tomatoes. Carotenoids are plant pigments, responsible for the bright rosy color of tomatoes. Carotenoids are fat-soluble, which means they are better absorbed in the presence of oil or fat.
Carotenoids are organic pigments that are naturally occurring in plants and some other photosynthetic organisms like algae, some types of fungus and some bacteria.
Carotenoids are responsible for the orange colour of the fruit skin.
The dark red colour of the so-called blood orange (Citrus sinensis cv. Sanguinelli , Citrus sinensis cv. Moro ) is due to pigments of anthocyanin type (delphidin and others).
Lutein - A type of carotenoid found in most green vegetables which positively contributes to maintenance of eye vision.
Basil is a very good source of vitamin A (through its concentration of carotenoids such as beta-carotene).
A member of a family of pigments (carotenoids and chlorophyll are the other members) that is responsible for the coloration of flowers and fruits.
Lycopene is a carotenoid related to the better known beta carotene. Lycopene gives tomatoes and some other fruits and vegetables their distinctive red color. Nutritionally, it functions as an antioxidant.
While refrigeration slows this effect to about eight days, spinach will lose most of its folate and carotenoid content. This is worth considering when purchasing spinach out of season.
Cream produced by cattle (particularly Jersey cattle) grazing on natural pasture often contains some natural carotenoid pigments derived from the plants they eat; this gives the cream a slight yellow tone, ...
beta-carotene - A type of carotenoid found in various fruits and vegetables which provide the health benefit of neutralizing free radicals that may cause damage to cells.
Papayas provide vitamin C, folate, potassium, fiber, vitamin A, vitamin E, carotenoids and lycopene
Fast Fact
Papayas are known for their enzyme, papain, which is believed to aid digestion and is the basis for many meat tenderizing products.
Micellarisation of carotenoids from raw and cooked vegetables. Plant Foods Hum Nutr, 63(3):127-33.
Regulska-llow, B., Ilow, R. (2002).
Potato skins also contain a variety of phytonutrients which are a natural source of antioxidants that help to prevent cellular deterioration of the body. The phytonutrients found in the potato skins as well as the flesh include carotenoids, ...
 See also: Water, Cooking, Fruit, Produce, Vegetable
  
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