from The American Heritage® Dictionary of the English Language, 4th Edition
- n. A yellow carotenoid pigment, C40H56O2, found widely in nature, first isolated in corpus luteum but later discovered in body fats, egg yolk, and green plants; xanthophyll.
- n. A dried preparation of corpus luteum.
from Wiktionary, Creative Commons Attribution/Share-Alike License
- n. A yellow carotenoid pigment, widely distributed in both plants and animals.
from the GNU version of the Collaborative International Dictionary of English
- n. A substance of a strongly marked yellow color, extracted from the yolk of eggs, and from the tissue of the corpus luteum.
from The Century Dictionary and Cyclopedia
- n. A yellow pigment contained in the yolk of eggs, in the tissue of the corpus luteum, in blood-serum, etc. It forms orange crystals.
from WordNet 3.0 Copyright 2006 by Princeton University. All rights reserved.
- n. yellow carotenoid pigments in plants and animal fats and egg yolks
And in particular, one of the carotenoid pigments called lutein, which is present in many vegetables.
Pumpkins are high in carotenoids, which neutralize free radicals, and lutein, which is good for your baby blue eyes.
In addition, a 2006 study found that the pigments that contribute to the color of the egg yolk, called lutein and zeaxanthin, increased skin hydration 38 percent when taken as a daily 10 mg supplement.
TALLMADGE: Spinach, kale, they're loaded with a nutrient called lutein and studies are confirming that lutein is important for prevention of macular degeneration, the leading cause of blindness as we age, but also cataracts and other eye diseases.
TALLMADGE: Spinach, kale, they are loaded with a nutrient called lutein (ph), and studies are confirming that lutein is important for macular degeneration, the leading cause of blindness as we age, but also cataracts and other eye diseases.
The cytoplasm become filled with yellow pigment called lutein and the follicular cells called luteal cells.
Eyes â€¢ Green vegetables: Spinach, zucchini, broccoli and brussels sprouts contain a caroteinoid called lutein and a pigment called zeaxanthinan.
ZUCCHINI The sight-saving plant pigment called lutein is lost in cooking; so is vitamin C. BROCCOLI Eat it raw, and you'll get a hefty helping of potent plant nutrients that lower your risk of blood clots, plus vitamin C, and an enzyme that may demolish precancerous cells.
The sight-saving plant pigment called lutein is lost in cooking; so is vitamin C.
These foods contain two natural compounds called lutein and zeaxanthin.