One of a group of compounds that includes beta-carotene, alpha-carotene, and beta-cryptoxanthin which are converted to vitamin A and are referred to as provitamin A carotenoids. The sole known role of carotenoids is to act as a source of vitamin A in the diet. Fruits and vegetables are the main source of carotenoids in the human diet.

A yellow, red, or orange substance found mostly in plants, including carrots, sweet potatoes, dark green leafy vegetables, and many fruits, grains, and oils. Some carotenoids are changed into vitamin [..]

1913, from German carotinoïde (1911), from carotin (see carotene) + -oid.

Any of a number of orange-red or yellow pigments similar to carotene found in leaves, fruits, and flowers.

Related to molecules similar to carotene. See also: carotenoid pigment

A second important class of light-harvesting molecule found in the antenna systems of photosynthetic organisms, together with chlorophyll. It comes in many forms and is one of those chemicals that gives root vegetables such as carrots their distinctive colour. A common structural feature is that it forms an extended linear molecule and hasa delocal [..]

Yellow, orange and red pigments in plants, often masked by chlorophyll and thought to function as protective antioxidants.

A type of antioxidant and a provitamin. It is a yellow, red, or orange substance found mostly in plants.

(n) any of a class of highly unsaturated yellow to red pigments occurring in plants and animals

A substance found in yellow and orange fruits and vegetables and in dark green, leafy vegetables. Carotenoids may reduce the risk of developing cancer.

Plant pigments that produce a yellow colour.

Any of a class of yellow to red pigments (chemically similar to carotene) found especially in plants, algae, and photosynthetic bacteria. Carotenoids can be produced from fats and other basic organic metabolic building blocks by all these organisms. In the RESFOOD project, carotenoids are extracted with three techniques (Supercritical fluid extract [..]

(organic chemistry) Any of a class of yellow to red plant pigments including the carotenes and xanthophylls.

A substance found in yellow/orange fruits and vegetables and dark green leafy vegetables that may prevent the development of cancer.