carotene

[German Karotin, from Latin carōta, carrot. See carrot.]

A member of a class of carotenoid pigments. Examples are β-carotene and lycopene, which colour carrot roots and ripe tomato fruits respectively. α- and β-carotene yield vitamin A when they are broken down during animal digestion.

For more information on carotene, visit Britannica.com.

The red and orange pigments of many plants, obvious in carrots, red palm oil, and yellow maize, but masked by chlorophyll in leaves. Three main types of carotene in foods are important as precursors of vitamin A: α-, β- and γ-carotene, which are also used as food colours. Plant foods contain a considerable number of other carotenes, most of which are not precursors of vitamin A.

Carotene is mostly converted into vitamin A (retinol) in the wall of the intestine, but some is absorbed unchanged. 6 μg of β-carotene, and 12 μg of other provitamin A carotenoids, are nutritionally equivalent to 1 μg of preformed vitamin A. About 30% of the vitamin A in Western diets, and considerably more in diets in less-developed countries, comes from carotene.

In addition to their role as precursors of vitamin A, carotenes are antioxidant nutrients, and there is evidence that they provide protection against ischaemic heart disease and some forms of cancer. There is no evidence on which to base reference intakes of carotene other than as a precursor of vitamin A.

[KEHR-uh-teen] A fat-soluble pigment, ranging in color from yellow to orange, found in many fruits and vegetables (carrots, for one). It converts to vitamin A in the liver and is essential for normal human growth and eyesight.

An orange pigment found in carrots, leafy vegetables, and other foods that may be converted to vitamin A in the body.

A yellow or red pigment from carrots, sweet potatoes, milk and body fat, egg yolk, etc.; it is a chromolipoid hydrocarbon existing in several forms. α-, β- and γ-carotene are provitamins which can be converted into vitamin A in the body by all animals except cats. β-carotene is the most important because of a quantitatively greater activity.

Tutor's tip: Eating lots of "carotene" (a source of vitamin A found in yellow vegetables) is important for making good quality "keratin" (the protein that aids in building hair and nails).

Dansk (Danish)
n. - karotin

Nederlands (Dutch)
caroteen

Français (French)
n. - carotène

Deutsch (German)
n. - (chem.) Carotin

Ελληνική (Greek)
n. - καροτίνη

Italiano (Italian)
carotene

Português (Portuguese)
n. - caroteno (m) (Quím.)

Русский (Russian)
каротин

Español (Spanish)
n. - caroteno

Svenska (Swedish)
n. - karotin

中文（简体）(Chinese (Simplified))
胡萝卜素, 叶红素

中文（繁體）(Chinese (Traditional))
n. - 胡蘿蔔素, 葉紅素

한국어 (Korean)
n. - 카로틴

日本語 (Japanese)
n. - カロチン

العربيه (Arabic)
‏(الاسم) الكاروتين, الجزرين, صبغ برتقالي أو اصفر‏

עברית (Hebrew)
n. - ‮פחמימן אדום הנמצא בגזר ועוד, ומהווה מקור לויטמין A, קרוטין‬

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