| 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 |
