Caroten

Caroten is a term that can refer to several different chemical compounds, primarily within the carotenoid family. Carotenoids are naturally occurring pigments found in plants, algae, and some bacteria and fungi. They are responsible for a wide range of colors in nature, from the red of tomatoes and the orange of carrots to the yellow of corn and the green of leaves (though chlorophyll often masks their presence).

Chemically, carotenoids are tetraterpenoids, meaning they are composed of four 40-carbon units. They are characterized by a long chain of conjugated double bonds, which is responsible for their ability to absorb light in the blue-green spectrum, leading to their vibrant colors.

The most well-known carotenoid is beta-carotene, a precursor to vitamin A. When consumed, beta-carotene is converted into vitamin A in the body, which is essential for vision, immune function, and cell growth. Other important carotenoids include lycopene, found in tomatoes and known for its antioxidant properties, and lutein and zeaxanthin, abundant in leafy green vegetables and important for eye health.

While the term "caroten" itself is less common in scientific literature than specific carotenoid names, it generally alludes to this group of pigments and their associated biological functions. Their role extends beyond pigmentation, as many carotenoids act as antioxidants, protecting cells from damage caused by free radicals. Their presence in the diet is therefore considered beneficial for human health.