Canthaxanthin
Canthaxanthin
Canthaxanthin (pronounced kan-tha-zan-thin) is a naturally occurring carotenoid pigment found in many organisms, including plants, fungi, and some species of birds and fish. It is responsible for the orange-red coloration of many fruits and vegetables, and is used as a food coloring and in the cosmetic industry.
Etymology
The term "canthaxanthin" is derived from the Greek words "kanthos" meaning "red" and "xanthos" meaning "yellow". This reflects the pigment's ability to produce a range of colors from yellow to deep red.
Related Terms
- Carotenoid: A class of pigments found in plants, algae, and photosynthetic bacteria. Canthaxanthin is a type of carotenoid.
- Astaxanthin: A closely related carotenoid, also known for its powerful antioxidant properties.
- Antioxidant: A substance that inhibits oxidation, a chemical reaction that can produce free radicals, thereby leading to chain reactions that may damage the cells of organisms.
- Pigment: A material that changes the color of reflected or transmitted light as the result of wavelength-selective absorption.
Uses
Canthaxanthin is used in the food industry as a colorant and antioxidant. It is also used in the cosmetic industry in sunless tanning products, as it can induce a tan-like coloration of the skin when ingested.
Health Effects
While canthaxanthin is generally considered safe for consumption, excessive intake can lead to a condition known as canthaxanthin retinopathy, where yellow deposits form in the retina of the eye. This condition is usually reversible upon cessation of intake.
See Also
External links
- Medical encyclopedia article on Canthaxanthin
- Wikipedia's article - Canthaxanthin
This WikiMD article is a stub. You can help make it a full article.
Languages: - East Asian
中文,
日本,
한국어,
South Asian
हिन्दी,
Urdu,
বাংলা,
తెలుగు,
தமிழ்,
ಕನ್ನಡ,
Southeast Asian
Indonesian,
Vietnamese,
Thai,
မြန်မာဘာသာ,
European
español,
Deutsch,
français,
русский,
português do Brasil,
Italian,
polski