...Carrots. Hence the name.
Carrots
Carotene is responsible for the orange colour of carrots. There are many other vegetables that contain Beta Carotene.
Oranges are orange because of a chemical called carotene, this is also responsible for the orange colour in, yes, you guessed it, CARROTS. Pumpkins and other orange fruit and vegetables owe there colour to carotene as well.
Carotene from a grass-based diet. Milk will lack carotene (not be a yellowish colour) if she is fed a grain-based diet.
blood, carotene and melanin
A xanthophyll is a derivative of a type of carotene, a plant pigment commonly yellow in colour.
chlorophyll,alpha carotene, beta carotene, xanthophylls and zeaxanthin
No. Carotene is the compound in grasses that gives both the yellow colour in the milk, and the yellowish colour in the fat of meat from grass-fed animals.
The three pigments that contribute to skin color are melanin, carotene, and hemoglobin. Melanin is the primary pigment responsible for determining skin color, while carotene and hemoglobin also play a role in influencing skin tone.
The best bet for a natural (IE no preservatives, no artificial flavours or colors) yellowish-red dye for food and fabric is *Beta Carotene*. This colouring agent is most commonly seen in carrots, and gives them their orange colour. The original colour of carrots was actually purple; beta carotene was added later to make them orange.
Carotene will fluoresce in UV light, but the "colour" of the fluorescence is infra red and cannot been seen by the human eye.
Golden Rice is unique because it contains beta carotene, which gives it a golden color. When people eat food containing beta carotene, it is converted to vitamin A as needed by the body.