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The carrot (Daucus carota subsp. sativus) is a root vegetable, typically orange in colour, ... The purple colour common in these carrots comes from anthocyanin pigments.
The anthocyanins are subdivided into the sugar-free anthocyanidin aglycones and the anthocyanin glycosides. [ citation needed ] As of 2003, more than 400 anthocyanins had been reported, [ 53 ] while later literature in early 2006, puts the number at more than 550 different anthocyanins.
Carotenoids give the characteristic color to pumpkins, carrots, parsnips, corn, tomatoes, canaries, flamingos, salmon, lobster, shrimp, and daffodils. Over 1,100 identified carotenoids can be further categorized into two classes – xanthophylls (which contain oxygen) and carotenes (which are purely hydrocarbons and contain no oxygen). [2]
Their rich color comes from anthocyanins, powerful antioxidants linked to numerous health advantages. ... Purple carrots are slightly sweeter and add a pop of color to dishes. Enjoy them raw ...
But don’t stop there. Blueberries, blackberries and raspberries are rich in anti-inflammatory compounds called anthocyanins, which are linked to joint health.
A 3-dimensional stick diagram of β-carotene Carotene is responsible for the orange colour of carrots and the colours of many other fruits and vegetables and even some animals. Lesser Flamingos in the Ngorongoro Crater, Tanzania. The pink colour of wild flamingos is due to astaxanthin (a carotenoid) they absorb from their diet of brine shrimp ...
They also contain anthocyanins, which are associated with a reduced risk of cardiovascular disease and type 2 diabetes. 5ugarless - Getty Images. Quinoa. Cook up some quinoa and improve your health.
orange pigments . α-Carotene – to vitamin A carrots, pumpkins, maize, tangerine, orange.; β-Carotene – to vitamin A dark, leafy greens, red, orange and yellow fruits and vegetables.