Carotenoids serve two key roles in plants and algae: they absorb light energy for use in photosynthesis, and they protect chlorophyll from photodamage. Carotenoids are one of major lipophilic constituents contributing to total antioxidant activity and provitamin con- tent of potato, a major non-cereal staple food.
What is the main function of the carotenoids?
Carotenoids have been shown to have two major functions in photosynthesis. They act as photoprotective agents, preventing the harmful photodynamic reaction, and as accessory light-harvesting pigments, extending the spectral range over which light drives photosynthesis.
Do potatoes have carotenoids?
The carotenoids of potato are primarily oxygenated carotenoids, also known as xanthophylls (Brown et al. 1993). White-fleshed potatoes have 5–10 mg kg−1 FW of total carotenoids, while yellow-fleshed potatoes have 10–35 mg kg−1 FW.
What is the benefit of carotenoids in plants?
Carotenoids have two important functions in plants. First, they can contribute to photosynthesis. They do this by transferring some of the light energy they absorb to chlorophylls, which then use this energy to drive photosynthesis. Second, they can protect plants which are over-exposed to sunlight.
What do carotenoids do in food?
Carotenoids are one reason that doctors tell you to get a variety of colors in your diet. These nutrients provide rich pigments to fruits and vegetables and are necessary for a well-balanced diet.
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