Carotenoid: Difference between revisions

{{Short description|Class of chemical compounds; yellow, orange or red plant pigments}}

 

'''Carotenoids''' ({{IPAc-en|k|ə|ˈ|r|ɒ|t|ɪ|n|ɔɪ|d}}), also called '''tetraterpenoids''', are yellow, orange, and red [[organic compound|organic]] [[pigment]]s that are produced by [[plant]]s and [[algae]], as well as several bacteria, and [[Fungus|fungi]].<ref name="lpi">{{cite web|publisher=Micronutrient Information Center, Linus Pauling Institute, Oregon State University|url=http://lpi.oregonstate.edu/infocenter/phytochemicals/carotenoids/|title=Carotenoids| date=1 August 2016|access-date=17 April 2019}}</ref> Carotenoids give the characteristic color to [[pumpkin]]s, [[carrot]]s, [[parsnip]]s, [[maize|corn]], [[tomato]]es, [[Domestic Canary|canaries]], [[flamingo]]s, [[salmon]], [[lobster]], [[shrimp]], and [[daffodil]]s.<ref name="lpi" /> Carotenoids can be produced from [[Lipid|fats]] and other basic organic metabolic building blocks by all these organisms. <ref name="pmid20431015">{{cite journal| author=Moran NA, Jarvik T| title=Lateral transfer of genes from fungi underlies carotenoid production in aphids. | journal=Science | year= 2010 | volume= 328 | issue= 5978 | pages= 624–7 | pmid=20431015 | doi=10.1126/science.1187113 | bibcode=2010Sci...328..624M | s2cid=14785276 }}</ref><ref name=pmid21920958>{{Cite journal |author1=Boran Altincicek |author2=Jennifer L. Kovacs |author3=Nicole M. Gerardo |year=2011 |title=Horizontally transferred fungal carotenoid genes in the two-spotted spider mite ''Tetranychus urticae'' |journal=[[Biology Letters]] |volume=8 |issue=2 |pages=253–257 |doi=10.1098/rsbl.2011.0704 |pmid=21920958 |pmc=3297373 }}</ref><ref name="pmid21878683">{{cite journal| author=Nováková E, Moran NA| title=Diversification of genes for carotenoid biosynthesis in aphids following an ancient transfer from a fungus. | journal=Mol Biol Evol | year= 2012 | volume= 29 | issue= 1 | pages= 313–23 | pmid=21878683 | doi=10.1093/molbev/msr206 }}</ref> It is also produced by [[Endosymbiont|endosymbiotic]] bacteria in [[Whitefly|whiteflies]].<ref name="pmid22977066">{{cite journal| author=Sloan DB, Moran NA| title=Endosymbiotic bacteria as a source of carotenoids in whiteflies. | journal=Biol Lett | year= 2012 | volume= 8 | issue= 6 | pages= 986–9 | pmid=22977066 | doi=10.1098/rsbl.2012.0664 | pmc=3497135 }}</ref> Carotenoids from the diet are stored in the fatty tissues of animals,<ref name=lpi/> and exclusively [[Carnivore|carnivorous]] animals obtain the compounds from animal fat. In the human diet, [[Small intestine#Absorption|absorption]] of carotenoids is improved when consumed with fat in a meal.<ref name="jfst">{{cite journal | last1=Mashurabad | first1=Purna Chandra | last2=Palika | first2=Ravindranadh | last3=Jyrwa | first3=Yvette Wilda | last4=Bhaskarachary | first4=K. | last5=Pullakhandam | first5=Raghu | title=Dietary fat composition, food matrix and relative polarity modulate the micellarization and intestinal uptake of carotenoids from vegetables and fruits | journal=Journal of Food Science and Technology | volume=54 | issue=2 | date=3 January 2017 | issn=0022-1155 | doi=10.1007/s13197-016-2466-7 | pages=333–341|pmid=28242932|pmc=5306026}}</ref> Cooking carotenoid-containing vegetables in oil and shredding the vegetable both increase carotenoid [[bioavailability]].<ref name=lpi/><ref name=jfst/><ref>{{cite journal |last1=Rodrigo |first1=María Jesús |last2=Cilla |first2=Antonio |last3=Barberá |first3=Reyes |last4=Zacarías |first4=Lorenzo |title=Carotenoid bioaccessibility in pulp and fresh juice from carotenoid-rich sweet oranges and mandarins |journal=Food & Function |date=2015 |volume=6 |issue=6 |pages=1950–1959 |doi=10.1039/c5fo00258c |pmid=25996796}}</ref>