carotenoid

Or ca·rot·i·noid

[kuh-rot-n-oid]

noun

1. any of a group of red and yellow pigments, chemically similar to carotene, contained in animal fat and some plants.

adjective

1. similar to carotene.

2. pertaining to carotenoids.

carotenoid

/ kəˈrɒtɪˌnɔɪd /

noun

1. any of a group of red or yellow pigments, including carotenes, found in plants and certain animal tissues

adjective

1. of or resembling carotene or a carotenoid

carotenoid

1. Any of a class of yellow to red pigments found especially in plants, algae, and photosynthetic bacteria. Carotenoids generally consist of conjoined units of the hydrocarbon isoprene, with alternating single and double bonds. The carotenoids absorb light energy of certain frequencies and transfer it to chlorophyll for use in photosynthesis. They also act as antioxidants for chlorophyll, protecting it from damage by oxidation in the presence of sunlight. Carotenoids are nutritionally important for many animals, giving flamingoes their color, for example, and also have antioxidant properties. There are many types of carotenoids, including carotenes and xanthophylls.

2. See more at photosynthesis

Word History and Origins

Origin of carotenoid¹

First recorded in 1910–15; carotene + -oid

Example Sentences

But in Codium fragile, those signals disappeared entirely, showing that its carotenoids successfully neutralize the damaging energy.

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The greater flamingo's pink colouring comes from a diet high in carotenoids - pigments found in algae and invertebrates such as shrimp.

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This shade, often associated with carrots, sweet potatoes and pumpkins, comes from carotenoids, a class of pigments naturally found in plants.

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This could involve altering the crops' genomes so that they express pigments that are already produced by many plants, for example, anthocyanins, which make blueberries blue, or carotenoids, which make carrots orange.

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This reaction is a sign of higher and diverse carotenoid content ratio, meaning the proposed method could help turn E. gracilis into an even more nutritious food source.

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