Carotenoids

Carotenoids

• 1.
  Carotenoids Carotenoids , alsocalled tetraterpenoids, are organic pigments that are produced by plants and algae, as well as several bacteria and fungi. The only animals known to produce carotenoids are aphids and spider mites, which acquired the ability and genes from fungi. Carotenoids are composed of eight isoprene units(C40 ). they are various colors usually yellow to red pigments
• 2.
  INTRODUCTION Carotenoids are red,yellow and orange pigments that are widely distributed in nature. they are especially abundant in yellow-orange fruits and vegetables and dark green, leafy vegetables. more than 700 naturally occurring carotenoids identified. Carotenoids absorb light in the 400-500 nm region of the visible spectrum. This physical property imparts the characteristic red/yellow color of the pigments. Carotenoids contain a conjugated backbone composed of isoprene units, which are usually inverted at the center of the molecule, imparting symmetry. Changes in geometrical configuration about the double bonds result in the existence of many cis and trans isomers.  Hydroxylated, oxidized, hydrogenated or ring-containing derivatives exist.
• 3.
  Hydrocarbon carotenoids areclassified as carotenes while those containing oxygen are known as xanthophylls . CLASSIFICATION There are two general classes of carotenoids: 1.carotenes and 2.xanthophylls. Carotenes consist only of carbon and hydrogen atoms; beta-carotene is the most common carotene. Xanthophylls have one or more oxygen atoms; lutein is one of the most common xanthophylls.
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  CHEMISTRY Carotenoids belong tothe category of tetraterpenoids (i.e. they contain 40 carbon atoms, being built from four terpene units each containing 10 carbon atoms). Structurally, carotenoids take the form of a polyene hydrocarbon chain which is sometimes terminated by rings, and may or may not have additional oxygen atoms attached. general structure of the carotenoid is a polyene chain consisting of 9-11 double bonds and possibly terminating in rings general structure of carotenoids
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  Carotenoids serve twokey roles in plants and algae: they absorb light energy for use in photosynthesis, and they protect chlorophyll from photodamage. Carotenoids that contain unsubstituted beta-ionone rings (including beta- carotene,alpha-carotene, beta-cryptoxanthin and gamma-carotene) have vitamin A activity (meaning that they can be converted to retinol), and these and other carotenoids can also act as antioxidants. Properties-Carotenoids are usually lipophilic due to the presence of long unsaturated aliphatic chains as in some fatty acids. The physiological absorption of these fat-soluble vitamins in humans and other organisms depends directly on the presence of fats and bile salts. Foods beta carotene found in carrots and apricots, is responsible for their orange-yellow colors. Dried carrots have the highest amount of carotene of any food per 100 gram serving, measured in retinol activity equivalents (provitamin A equivalents). Vietnamese gac fruit contains the highest known concentration of the carotenoid lycopene. The diet of flamingos is rich in carotenoids, imparting the orange-colored feathers of these birds
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  Vietnamese gac fruit carrots flamingos
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  Alpha, Beta Carotenoids,vitA About 600–700 different carotenoids are known of which α- and β-carotene, lycopene, lutein, and zeaxanthin are the most prominent ones.  β-carotene is the most known carotenoid and the most often naturally occurring carotene. β-carotene, also known as provitamin A, can be metabolized to vitamin A in different tissues (eg, small intestine, liver). In turn, vitamin A (retinol) can be transformed to retinal, which is essential for vision, or retinoate, which is involved in cell proliferation and cell differentiation . β-carotene itself is an antioxidant as are nearly all carotenoids.  α- and β-carotene and lycopene appear predominantly in red, orange, and yellow fruit and vegetables, whereas lutein and zeaxanthin occur mainly in green-leaved vegetables. Thereby, the plasma β-carotene level is a marker for fruit and vegetable uptake
• 8.
  Beta-carotene is anantioxidant. Antioxidants protect cells from damage caused by substances called free radicals. Free radicals are believed to contribute to certain chronic diseases and play a role in the aging processes. Dietary Sources The richest sources of beta-carotene are yellow, orange, and green leafy fruits and vegetables (such as carrots, spinach, lettuce, tomatoes, sweet potatoes, broccoli, cantaloupe, and winter squash). In general, the more intense the color of the fruit or vegetable, the more beta-carotene it has. Alpha-Carotene foods include orange vegetables like pumpkin, carrots, and winter squash. Other alpha-carotene food sources include tomatoes, napa cabbage, swiss chard, collards, green beans, tangerines, sweet bell peppers, Concentrations of preformed vitamin A are highest in liver and fish oils. Other sources of preformed vitamin A are milk and eggs, which also include some provitamin A . Most dietary provitamin A comes from leafy green vegetables, orange and yellow vegetables, tomato products, fruits, and some vegetable oils
• 9.
  Carotenoid pigments attachthemselves to proteins or fats and can produce blue, green, purple, or brown pigments in addition to yellow, orange, and red. If an animal's skin or feather color comes from carotenoids and it is not available in food, some or all of the color fades. For example, many birds develop bright red, orange, or yellow carotenoid pigmentation that they use presumably to attract mates. Because animals often obtain several different carotenoids from plant and animal food sources, it is possible that these pigments are accumulated at different levels, which results in the ultimate color expression of individual animals. beta carotene is composed of two retinyl groups, and is broken down in the mucosa of the human small intestine to retinol, form of vitamin A. β-Carotene can be stored in the liver and body fat and converted to retinal as needed, thus making it a form of vitamin A . alpha carotene and gamma carotene, due to their single retinyl group (β- ionone ring), also have some vitamin A activity (though less than β-carotene), . All other carotenoids, including lycopene, have no beta-ring and thus no vitamin A activity (although they may have antioxidant activity and thus biological activity in other ways).
• 10.
  Molecular structure Chemically, carotenesare polyunsaturated hydrocarbons containing 40 carbon atoms per molecule, variable numbers of hydrogen atoms, and no other elements. Some carotenes are terminated by hydrocarbon rings, on one or both ends of the molecule. All are coloured to the human eye, due to extensive systems of conjugated double bonds. Structurally carotenes are tetraterpenes, meaning that they are synthesized biochemically from four 10-carbon terpene units, which in turn are formed from eight 5-carbon isoprene units. α-Carotene is a form of carotene with a β-ionone ring at one end and an α- ionone ring at the opposite end. It is the second most common form of carotene.
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  Vitamin A (retinol)
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  α-carotene is oneof the most abundant carotenoids in the diet and can be converted to vitamin A, but with only one-half the activity as β-carotene (contains only one β-ionone ring in contrast to two for β-carotene). Another carotenoid, lycopene, is a red pigment found in fruits and vegetables. Lutein and zeaxanthin are carotenoids found in green, leafy vegetables and algae and have been considered recently for potential benefits to sight and vision, particularly a decrease in the risk of cataracts. Provitamin A carotenoids, those carotenoids possessing a β-inone ring, have vitamin A activity, and can be converted into vitamin A by the body. β-Carotene has the highest provitamin A activity, but over 60 carotenoids have some provitamin A activity. Vitamin A is toxic when taken in excess, but these carotenoids are safe sources because they are only converted to vitamin A as and when the body needs it. The other biological roles of carotenoids, including their antioxidant functions, are completely independent of their provitamin A activity.
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  VITAMIN A Vitamin Ais a fat-soluble vitamin that is stored in the liver. There are two types of vitamin A that are found in the diet. Preformed vitamin A is found in animal products such as meat, fish, poultry, and dairy foods. Provitamin A is found in plant-based foods such as fruits and vegetables. The most common type of pro-vitamin A is beta-carotene. Vitamin A is an essential nutrient for epithelial cell maintenance and repair. Dietary vitamin A (retinol or retinol esters) is found in eggs, fish, and dairy products. Both beta- and alpha- carotenecan act as precursors for the synthesis of vitamin A and are postulated to function as antioxidants, inhibiting the oxidation of membrane lipids during infection. Deficiency of vitamin A may cause night blindness, conjunctiva and corneal xeroses, dry thickened skin, and abnormalities of bronchial mucosal epithelialization. Function Vitamin A helps form and maintain healthy teeth, skeletal and soft tissue, mucus membranes, and skin. It is also known as retinol because it produces the pigments in the retina of the eye. Vitamin A promotes good vision, especially in low light. It may also be needed for reproduction and breastfeeding. Retinol is an active form of vitamin A. It is found in animal liver, whole milk, and some fortified foods