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 C40Hx, 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 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]
- Batat[5]
- Mrkva[5][6]
- Vučije bobice (godži, kustovnica)[7]
- Dinja[8]
- Mango[9]
- Breskva[9]
- Japanska jabuka[6]
- Špinat[5][6]
- Kelj[5][6]
- Blitva[6]
- Repa[5][6]
- Maslačak[6]
- Cvekla[6]
- Smeđa gorušica[6][10]
- Raštika[5]
- Dragušac[6]
- Korijander [5]
- Majčina dušica[5]
- Brokula[6]
- Peršun[6]
- Rimska salata[5]
- Bršljan tikvica[11]
- Šipurak[12]
- Bundeva (masirača)[5][6]
- Tikva[6]
- Manioka (kasava)[13]
Također pogledajte
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.
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