Karoten

E160a je kod za biljni ekstrakt koji se koristi kao aditiv karoten (Alpha-karoten, Beta-karoten, Gamma-karoten) u hrani. Glavna svrha aditiva je bojenje hrane. Pojam karoten (također carotene, izveden je iz latinskog carota, što znači "mrkva".^[1]^[2]). Koristi se za mnoge srodne supstance nezasićenih ugljikovodika koje imaju formulu C₄₀H_x, koje sintetiziraju biljke, ali generalno to se ne može desiti od strane životinja (jedini poznati izuzetak su neke lisne uši i pauk koji su stekli sintetičke gene iz gljiva).^[3]. Karoten je fotosintetski pigment važan za proces fotosinteze. Karoten ne sadrži kisik i apsorbira ultraljubičasto, ljubičasto i plavo svjetlo i stoga ima snažnu boju, najčešće narančastu ili crvenu, i u niskim koncentracijama žutu.

**Karoten** je odgovoran za narančastu boju kod mrkve kao i boje mnogih drugih vrsta voća i povrća, pa čak i kod nekih životinja.

Flamingosi u Ngorongoro, Tanzanija. Ružičasta boja divljih flamingosa je zbog astaksantina (vrsta karotenoida) oni se prehranjuju škampima. Da se hrane dijetom bez karotena postali bi bijeli.

Karoten doprinosi fotosintezi prenošenjem energije svjetla koju apsorbira u hlorofil. Također štiti biljna tkiva i pomaže da apsorbira energiju iz singletnog kisika, jedan oblik molekule kisika O₂ koji se formira tokom fotosinteze.

Izvori u hrani

Sljedeće namirnice su posebno bogate karotenom:^[4]

Također pogledajte

Antioksidant

Reference

^ Mosby’s Medical, Nursing and Allied Health Dictionary, Fourth Edition, Mosby-Year Book 1994, p. 273
^ "carotene". Online Etymology Dictionary.
^ Boran Altincicek, Jennifer L. Kovacs & Nicole M. Gerardo (2011). "Horizontally transferred fungal carotenoid genes in the two-spotted spider mite Tetranychus urticae". Biology Letters. 8 (2): 253–257. doi:10.1098/rsbl.2011.0704. PMC 3297373. PMID 21920958. Arhivirano s originala, 4. 3. 2016. Pristupljeno 24. 6. 2015.
^ Linus Pauling Institute (juni 2009). "Micronutrient Information Center: Carotenoids". Oregon State University. Pristupljeno 15. 2. 2010.
^ ^a ^b ^c ^d ^e ^f ^g ^h ⁱ ^j What can foods rich in beta-carotene do for you? Arhivirano 26. 6. 2007. na Wayback Machine. Whfoods.org (2004-02-26). Retrieved on 2013-03-04.
^ ^a ^b ^c ^d ^e ^f ^g ^h ⁱ ^j ^k ^l ^m ⁿ Pitchford, Paul (2002). Healing with Whole Foods: Asian Traditions and Modern Nutrition. North Atlantic Books. ISBN 1-55643-471-5.
^ Ajila CM, Prasada Rao UJ (2008). "Determination of carotenoids and their esters in fruits of Lycium barbarum Linnaeus by HPLC-DAD-APCI-MS". J Pharm Biomed Anal. 47 (4–5): 812–8. doi:10.1016/j.jpba.2008.04.001. PMID 18486400.
^ Olson, James Allen; Rock, Cheryl L.; Ross, A. Catharine and Underwood, Barbara A. (23. 4. 2006). "Dietary Supplement Fact Sheet: Vitamin A". NIH Office of Dietary Supplements website. United States Department of Agriculture. Arhivirano s originala, 8. 8. 2010. Pristupljeno 26. 10. 2007.CS1 održavanje: više imena: authors list (link)
^ ^a ^b World's Healthiest Foods: Carotenoids Arhivirano 14. 3. 2008. na Wayback Machine. Whfoods.org. Retrieved on 2013-03-04.
^ Mustard greens Arhivirano 6. 6. 2015. na Wayback Machine. WHFoods. Retrieved on 2013-03-04.
^ Simopoulos, Artemis P. and Gopalan, C., ured. (2003). Plants in Human Health and Nutrition Policy. Karger Publishers. ISBN 3-8055-7554-8.CS1 održavanje: više imena: editors list (link)
^ Valadon, L. R. G. and Mummery, Rosemary S. "Changes in Carotenoid Composition of Certain Roses with Age". Annals of Botany. 33 (4): 671–677.CS1 održavanje: više imena: authors list (link)
^ Adewusi, Steve R A; Bradbury, J Howard (1993). "Carotenoids in cassava: Comparison of open-column and HPLC methods of analysis". Journal of the Science of Food and Agriculture. 62 (4): 375. doi:10.1002/jsfa.2740620411.

[1] Mosby’s Medical, Nursing and Allied Health Dictionary, Fourth Edition, Mosby-Year Book 1994, p. 273

[OnlineEtDict-2] "carotene". Online Etymology Dictionary.

[3] Boran Altincicek, Jennifer L. Kovacs & Nicole M. Gerardo (2011). "Horizontally transferred fungal carotenoid genes in the two-spotted spider mite Tetranychus urticae". Biology Letters. 8 (2): 253–257. doi:10.1098/rsbl.2011.0704. PMC 3297373. PMID 21920958. Arhivirano s originala, 4. 3. 2016. Pristupljeno 24. 6. 2015.

[lpi-4] Linus Pauling Institute (juni 2009). "Micronutrient Information Center: Carotenoids". Oregon State University. Pristupljeno 15. 2. 2010.

[whfoods-5] ^ ^a ^b ^c ^d ^e ^f ^g ^h ⁱ ^j What can foods rich in beta-carotene do for you? Arhivirano 26. 6. 2007. na Wayback Machine. Whfoods.org (2004-02-26). Retrieved on 2013-03-04.

[pitchford-6] ^ ^a ^b ^c ^d ^e ^f ^g ^h ⁱ ^j ^k ^l ^m ⁿ Pitchford, Paul (2002). Healing with Whole Foods: Asian Traditions and Modern Nutrition. North Atlantic Books. ISBN 1-55643-471-5.

[7] Ajila CM, Prasada Rao UJ (2008). "Determination of carotenoids and their esters in fruits of Lycium barbarum Linnaeus by HPLC-DAD-APCI-MS". J Pharm Biomed Anal. 47 (4–5): 812–8. doi:10.1016/j.jpba.2008.04.001. PMID 18486400.

[USDAVITA-8] Olson, James Allen; Rock, Cheryl L.; Ross, A. Catharine and Underwood, Barbara A. (23. 4. 2006). "Dietary Supplement Fact Sheet: Vitamin A". NIH Office of Dietary Supplements website. United States Department of Agriculture. Arhivirano s originala, 8. 8. 2010. Pristupljeno 26. 10. 2007.CS1 održavanje: više imena: authors list (link)

[whfoods116-9] World's Healthiest Foods: Carotenoids Arhivirano 14. 3. 2008. na Wayback Machine. Whfoods.org. Retrieved on 2013-03-04.

[10] Mustard greens Arhivirano 6. 6. 2015. na Wayback Machine. WHFoods. Retrieved on 2013-03-04.

[simopoulos-11] Simopoulos, Artemis P. and Gopalan, C., ured. (2003). Plants in Human Health and Nutrition Policy. Karger Publishers. ISBN 3-8055-7554-8.CS1 održavanje: više imena: editors list (link)

[12] Valadon, L. R. G. and Mummery, Rosemary S. "Changes in Carotenoid Composition of Certain Roses with Age". Annals of Botany. 33 (4): 671–677.CS1 održavanje: više imena: authors list (link)

[13] Adewusi, Steve R A; Bradbury, J Howard (1993). "Carotenoids in cassava: Comparison of open-column and HPLC methods of analysis". Journal of the Science of Food and Agriculture. 62 (4): 375. doi:10.1002/jsfa.2740620411.

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