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White cauliflower has anthoxanthin pigments. Anthoxanthins (flavones and flavonols) [1] are a type of flavonoid pigments in plants. Anthoxanthins are water-soluble pigments which range in color from white or colorless to a creamy to yellow, often on petals of flowers. These pigments are generally whiter in an acid medium and yellowed in an ...
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Astaxanthin is used as a dietary supplement for human, animal, and aquaculture consumption. [3] Astaxanthin from algae, synthetic and bacterial sources is generally recognized as safe in the United States. [11] The US Food and Drug Administration has approved astaxanthin as a food coloring (or color additive) for specific uses in animal and ...
Anthocyanins are approved for use as food colorants in the European Union, Australia, and New Zealand, having colorant code E163. [ 44 ] [ 45 ] In 2013, a panel of scientific experts for the European Food Safety Authority concluded that anthocyanins from various fruits and vegetables have been insufficiently characterized by safety and ...
The terms flavonoid and bioflavonoid have also been more loosely used to describe non-ketone polyhydroxy polyphenol compounds, which are more specifically termed flavanoids. The three cycles or heterocycles in the flavonoid backbone are generally called ring A, B, and C. [ 2 ] Ring A usually shows a phloroglucinol substitution pattern.
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For example, with the exception of certain flies, most insects use the xanthophyll derived R-isomer of 3-hydroxyretinal for visual activities, which means that β-cryptoxanthin and other xanthophylls (such as lutein and zeaxanthin) may function as forms of visual "vitamin A" for them, while carotenes (such as beta carotene) do not.