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  • noun

Words related to carotenoid

any of a class of highly unsaturated yellow to red pigments occurring in plants and animals

References in periodicals archive ?
Two types of pigments are responsible for the pumage coloration: melanins, which produce a range of black, grey, brown, and orange colors, and carotenoids, which are used by specialized feather structures to generate brighter color hues.
They had three different experiments where they would look at the melanin axis, then they would look at the carotenoid axis, and then in the last experiment they were both combined, so that is where we got the result of seeing that they preferred the carotenoid to the melanin,' Pezdirc said.
Ornamental fish, Carotenoid, Amphiprion frenatus, Porphyridium cruentum, Nannochloropsis oculata.
The microemulsified source of yellow carotenoid (Quantum GLO[TM] Y; Kemin Industries (Asia) Pte Limited, Singapore) used in the experiment consisted of min 20 g/kg total xanthophyll.
The formulas for calculating apparent and true retention, using the example of carotenoid content, are found below.
The seed oil yield of Uvs shelterbelt cultivar is relatively low than other two sample but total carotenoid content was higher.
1]-2 LDplus model) and stored at -18[degrees]C in an amber flask filled with N2 for later carotenoid extraction (Suhnel et al.
Carotenoids are a family of nutrients that provide the yellow, orange, and red colors in many fruits and vegetables, including some that are green.
Kurt Shultz, USGC senior director of global strategies, said,"The conclusions from this study are particularly important in some of the export markets where we work, like Mexico, and could bring additional value to our ethanol members who can sell CDO for both energy value and its carotenoid value.
According to Oregon State researchers, eating at least 3 to 5 grams of fat with your vegetables ensures efficient carotenoid absorption.
Scientists believe that this carotenoid diversity is a key factor in avocado's anti-inflammatory properties.
High levels of carotenoids in the body does not cause hypervitaminosis A because conversion of the carotenoid beta carotene to vitamin A ceases when there is adequate stores in the body, thus preventing toxicity.
Whole eggs contain lipids (fats), which enhance carotenoid absorption.
A promising source of carotenoid antioxidants is Deinococcus radiodurans.