Carotenoids: the colour in foods

Carotenoids are organic pigments that are present in foods of vegetable origin and give them their colour.There are around 600 known carotenoid compounds.They are not synthesised in the body and are not considered to be essential,despite the fact that they perform an antioxidant function in combating free radicals.

 

Carotenoids are divided into carotenes (beta-carotene,lycopene,etc.)and xanthophylls (lutein),both of which give plants their colour.Carotenes only contain carbon and hydrogen and give plants an orange or red colour,while xanthophylls,which also contain oxygen,provide a yellow colour.

 

Beta-carotene is the precursor to vitamin A,which contributes to vision function and is present in carrots.Neither lycopene,which gives tomatoes their red colour,nor lutein,have a vitamin function.