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- n. A di-hydroxy, keto carotenoid, which, together with capsanthin, constitutes the red pigment of paprika.
Sorry, no etymologies found.
These pigments absorb blue and green wavelengths and are responsible for most of the yellow and orange colors in fruits and vegetables (beta-carotene, xanthophylls, zeaxanthin), as well as the red of tomatoes, watermelons, and chillis (lycopene, capsanthin, and capsorubin; most red colors in plants are caused by anthocyanins).
In red varieties, both lutein and the green aroma disappear during ripening along with chlorophyll, and other carotenoid pigments accumulate, the main ones being capsanthin, capsorubin, as well as beta-carotene, the precursor of vitamin A.