Carotenoid

Beta-Carotin

Updated graphic 24.2.16

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Akita Omoriyama Zoo - panoramio

Luteine - Lutein

Carotenoids are a class of pigments found naturally in the chloroplasts and chromoplasts of plants, algae, and photosynthetic bacteria. These pigments are responsible for the vibrant colors of many fruits and vegetables, ranging from the deep greens of leafy plants to the bright yellows and oranges of carrots and citrus fruits. Carotenoids play a crucial role in the process of photosynthesis by absorbing light energy for use in photosynthetic reactions and protecting the plant tissues by quenching free radicals.

Types of Carotenoids

Carotenoids can be broadly classified into two categories: carotenes and xanthophylls. Carotenes, such as alpha-carotene, beta-carotene, and lycopene, are purely hydrocarbons containing no oxygen. Xanthophylls, on the other hand, contain oxygen atoms and include compounds like lutein, zeaxanthin, and astaxanthin. Each of these compounds has unique properties and health benefits associated with them.

Biosynthesis

The biosynthesis of carotenoids in plants and microorganisms involves a complex series of enzymatic reactions. It starts with the formation of isopentenyl diphosphate (IPP), a precursor molecule that undergoes several steps to form phytoene, the first colorless carotenoid in the pathway. Phytoene is then converted through a series of desaturation and isomerization reactions into colored carotenoids.

Functions

In plants, carotenoids are essential for photosynthesis, where they absorb light energy and pass it to chlorophyll. They also protect plant cells from photodamage by quenching singlet oxygen and dissipating excess light energy. In humans and other animals, carotenoids have antioxidant properties and are important for health. Beta-carotene, for example, is a precursor to vitamin A, which is vital for vision, immune function, and skin health. Lutein and zeaxanthin are concentrated in the retina of the eye, where they protect against oxidative damage that can lead to age-related macular degeneration.

Dietary Sources and Absorption

Carotenoids are obtained through the diet, with fruits and vegetables being the primary sources. The bioavailability of carotenoids from food depends on several factors, including the matrix of the food, cooking methods, and the presence of dietary fats, which enhance their absorption. Once ingested, carotenoids are incorporated into micelles in the intestine and absorbed by enterocytes.

Health Benefits

Numerous studies have suggested that a diet rich in carotenoids is associated with a reduced risk of various diseases, including some forms of cancer, cardiovascular disease, and age-related eye disorders. The antioxidant properties of carotenoids are believed to play a significant role in their health benefits by neutralizing free radicals and reducing oxidative stress.

Conclusion

Carotenoids are vital components of the diet that contribute not only to plant health and photosynthesis but also to human health through their roles as antioxidants and vitamin A precursors. Increasing the intake of carotenoid-rich foods can offer significant health benefits and reduce the risk of chronic diseases.