Xanthophyll

Xanthophylls are a class of oxygen-containing carotenoid compounds, which are found in plants and some types of algae. They are responsible for the yellow, orange, and brown colors of many types of fruits and vegetables. Xanthophylls are also important for the health of the human eye, as they help to protect the retina from damage caused by blue light.

Structure and properties[edit | edit source]

Xanthophylls are composed of eight isoprene units and contain oxygen atoms, which differentiate them from other carotenoids. The presence of oxygen atoms in xanthophylls also gives them their characteristic yellow color. Xanthophylls are lipophilic, meaning they are soluble in fats and insoluble in water.

Sources[edit | edit source]

Xanthophylls are found in a wide variety of plants and algae. They are particularly abundant in leafy green vegetables, such as spinach and kale, as well as in yellow and orange fruits and vegetables, such as carrots, pumpkins, and peaches. Xanthophylls can also be found in egg yolks and in certain types of seafood.

Health benefits[edit | edit source]

Xanthophylls have been shown to have several health benefits. They are powerful antioxidants, which can help to protect the body's cells from damage caused by free radicals. Xanthophylls are also important for eye health, as they help to protect the retina from damage caused by blue light. Some studies have suggested that a diet rich in xanthophylls may help to reduce the risk of certain types of cancer and heart disease.

See also[edit | edit source]

Xanthophyll Resources
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