Let me share with you a difference between carotenes and xanthophllys.
| Aspect | Carotenes | Xanthophylls |
| Color | Typically orange or red in color | Variable colors including yellow, brown, and green |
| Structure | Hydrocarbons with only carbon and hydrogen atoms | Contain oxygen in addition to carbon and hydrogen atoms |
| Function | · Primarily involved in photosynthesis, where they capture light energy · Can be converted into vitamin A by animals that consume them | · Participate in light harvesting, photosynthesis, and serve as antioxidants · Provide antioxidant functions, and some xanthophylls have specific roles in vision and other physiological processes |
| Bioavailability | Generally more stable and less affected by cooking or processing | May be more sensitive to heat and light, affecting their stability and bioavailability |
| Role in Vision | Some carotenes, like beta-carotene, can be converted into vitamin A, important for vision | Xanthophylls such as lutein and zeaxanthin are known to support eye health and vision |
| Sources | Found in fruits and vegetables like carrots, sweet potatoes, and tomatoes | Present in green leafy vegetables, as well as in fruits and some other plant tissues |
| Absorption Spectrum | Absorb light in the violet-blue and green parts of the spectrum | Absorb light in the blue and green parts of the spectrum |
| Antioxidant nature | Generally less antioxidant | Xanthophylls often have stronger antioxidant properties |
| Contribution to Color | Major contributors to the red, orange, and yellow colors in plants | Contribute to a broader range of colors, including yellow, brown and green |
| Examples
| · Beta-carotene · alpha-carotene · lycopene
| · Lutein · zeaxanthin · violaxanthin · neoxanthin |