from The American Heritage® Dictionary of the English Language, 4th Edition
- n. An orange-yellow to red crystalline pigment, C40H56, found in animal tissue and certain plants, such as carrots and squash. It exists in several isomeric forms and is converted to vitamin A in the liver.
from Wiktionary, Creative Commons Attribution/Share-Alike License
- n. A class of tetraterpene plant pigments; they vary in colour from yellow, through orange to red, this colour originating in a chain of alternating single and double bonds.
- n. Specifically, a number of isomers of tetraterpene hydrocarbons, C40H56, (especially beta-carotene), present in carrots etc, which are converted into vitamin A in the liver.
from WordNet 3.0 Copyright 2006 by Princeton University. All rights reserved.
- n. an orange isomer of an unsaturated hydrocarbon found in many plants; is converted into vitamin A in the liver
- n. yellow or orange-red fat-soluble pigments in plants
They therefore proposed that carotene is a provitamin, an immediate precursor to
A: Flamingos are pink thanks to their diet, which is high in carotene, a natural food color found in carrots.
Rosenheim in London discovered simultaneously and independently of each other the fact that the carotene in carrots consists of two separate components: one of these, b-carotene, rotates the plane of polarized light to the right, while the other, a-carotene is optically inactive.
And if you cut a carrot crosswise, the slices resemble the human eye, with a pupil, iris and lines radiating outward -- and carrots contain beta-carotene, which is important for eye health.
Sharon fruit is rich in beta carotene, which is a precursor to vitamin A. Spinach is very rich in iron.
Beta carotene was associated with a 7 percent increased risk; vitamin A, a 16 percent increase, and vitamin E, a 4 percent increase.
Since pumpkin is high in beta carotene and beta carotene is a strong antioxidant, I think this little dessert will be a great addition to Sweetnick's ARF Roundup, taking place tonight.
Many people believe that yellow maize has more protein than white maize, but the only nutritional difference between the two is the presence of Vitamin A in the yellow variety (also called carotene).
Now, a deficiency of any of these elements causes a deficiency of specific vitamins in the plants: vitamin C-manganese; vitamin A-- amounts of carotene, which is the basis of vitamin A, decrease when the plant is deficient in sodium.
"The idea of the study was trying to identify genes that are associated with increased levels of beta-carotene, which is a provitamin A compound, and that means when humans consume it, the beta-carotene can be metabolized into vitamin A," said Salas-Fernandez.
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