Carrots pigments from

Cyanidin 3-O-b-D-glucoside (C3G) of a typical anthocyanin pigment could lower the serum thiobarbituric acid-reactive substance concentration and increase the oxidation resistance of the serum to lipid peroxidation in rats [52]. In vitro enzymatic and non-enzymatic polyunsaturated fatty acid per oxidation was significantly inhibited in a dose-dependent manner by anthocyanin [53], a deep-red color pigment from carrot cell cultures. 

Isoprenoids can delight by their color as well as by their fragrance. The color of tomatoes and carrots comes from carotenoids. These compounds absorb light because they contain extended networks of single and double bonds and are important pigments in photosynthesis (Section 19.5.2). Their C40 carbon skeletons are built by the successive addition of C5 units to form geranylgeranyl pyrophosphate, C intermediate, which then condenses tail-to-tail with another molecule of geranylgeranyl pyrophosphate. 

Carotene (pigment from carrots) Cyanidin (blue pigment of cornflower) Malachite green (a triphenylmethane dye) ... 

Carotenoids are natural pigments characterized by a tail to tail linkage between two C20 units and an extended conjugated system of double bonds They are the most widely dis tributed of the substances that give color to our world and occur m flowers fruits plants insects and animals It has been estimated that biosynthesis from acetate produces approximately a hundred million tons of carotenoids per year The most familiar carotenoids are lycopene and (3 carotene pigments found m numerous plants and easily isolable from npe tomatoes and carrots respectively... 

Carotenoids were discovered during the nineteenth century. Wachen in 1831 proposed the term carotene for the hydrocarbon pigment crystallized from carrot roots Berzelius called the more polar yellow pigments extracted from autumn leaves xanthophylls and Tswett separated many pigments by column chromatography and called the whole group carotenoids. ... 

Vitamin A (retinol) is the parent substance of the retinoids, which include retinal and retinoic acid. The retinoids also can be synthesized by cleavage from the provitamin (3-car-otene. Retinoids are found in meat-containing diets, whereas p-carotene occurs in fruits and vegetables (particularly carrots). Retinal is involved in visual processes as the pigment of... 

Problem 12.47 Why do colored organic compounds, such as carotene (the orange pigment isolated from carrots), have extended conjugation ... 

Lobster and shrimp dine on carotenoid-containing plankton, and the compounds become concentrated in their shells. Here the carotenoids are bound up with protein molecules, and the carotenoid-protein complex has a dark green color. When the protein is heated, it is denatured. In other words, it breaks down and disassociates from the reddish pigment, astaxanthin, which then becomes visible. To a smaller extent this is also evident in cooked carrots, which become more orange than they were before. This was another experiment my daughter and I decided to try. We cooked up some fresh carrots to see if they would become more orange. They did, but the effect was not as pronounced as it was with the shrimp, because carrots have little protein. 

The carotenoids take their name from the major pigments of carrot Daucus carota). The color is the result of the presence of a system of conjugated double bonds. The greater the number of conjugated double bonds present in the molecule, the further the major absorption bands will be shifted to the... 

Vitamin A is synthesized from p-carotene, the orange pigment in carrots. 

Vitamin A may be obtained directly from the diet. In addition, P-carotene, the orange pigment found in many plants including carrots, is readily converted to vitamin A in our bodies. 

Vitamin A (retinol, Section 3.5) is obtained from fish liver oils and dairy products, and is synthesized from p-carotene, the orange pigment in carrots. 

---