carotenoid

A substance found in yellow and orange fruits and vegetables and in dark green, leafy vegetables. Carotenoids may reduce the risk of developing cancer.

A group of chemically similar red to yellow pigments responsible for the characteristic colour of many plant organs or fruits, such as tomatoes, carrots, etc. Oxygen-containing carotenoids are called xanthophylls . Carotenoids serve as light-harvesting molecules in photosynthetic assemblies and also play a role in protecting prokaryotes from the deleterious effects of light. See: carotene.