xanthophylls

(press release) (NaturalNews) Researchers from Ohio State University may have discovered a mechanism by which proteins known as xanthophylls help prevent against age-related vision loss, they reported in a study published in the

NaturalNews.com 2008

The yolk’s yellow color comes not from the vitamin-A precursor beta-carotene, the orange pigment in carrots and other plant foods, but from plant pigments called xanthophylls p. 267, which the hen obtains mainly from alfalfa and corn feeds.

On Food and Cooking, The Science and Lore of the Kitchen Harold McGee 2004

The yolk’s yellow color comes not from the vitamin-A precursor beta-carotene, the orange pigment in carrots and other plant foods, but from plant pigments called xanthophylls p. 267, which the hen obtains mainly from alfalfa and corn feeds.

On Food and Cooking, The Science and Lore of the Kitchen Harold McGee 2004

Kuhn was particularly fascinated with pigments containing forty carbon atoms in their structural backbone, especially xanthophylls, because their carbon skeleton is related to one of the structural constituents of chlorophyll.

Richard Kuhn and the Chemical Institute: Double Bonds and Biological Mechanisms 2010

The green colors are yielding to oranges (carotenes) and yellows (xanthophylls) that are part of the pigment already in the leaf.

Nature hit snooze button on foliage, just now starting to pop Joel M. Lerner 2010

The interior is usually either unpigmented and white, or yellow with nutritionally valuable fat-soluble carotenes and xanthophylls beta carotene, lutein, zeaxanthin.

On Food and Cooking, The Science and Lore of the Kitchen Harold McGee 2004

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).

On Food and Cooking, The Science and Lore of the Kitchen Harold McGee 2004

The interior is usually either unpigmented and white, or yellow with nutritionally valuable fat-soluble carotenes and xanthophylls beta carotene, lutein, zeaxanthin.

On Food and Cooking, The Science and Lore of the Kitchen Harold McGee 2004

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).

On Food and Cooking, The Science and Lore of the Kitchen Harold McGee 2004

The whitecap's skin glows with a golden tan of cultured xanthophylls.

Starfish 1999