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Natural Carotenoids
Published in Hafiz Ansar Rasul Suleria, Megh R. Goyal, Masood Sadiq Butt, Phytochemicals from Medicinal Plants, 2019
Umair Shabbir, Sana Khalid, Munawar Abbas, Hafiz Ansar Rasul Suleria
Giuliano et al.19 reported the metabolism of carotenoids through multigene engineering. Two molecules of geranylgeranyl pyrophosphate are merged into phytoene (40-carbon intermediate in the biosynthesis of all carotenoids) components; this initial reaction is particular to carotenoid type of isoprenoid metabolism. From this phase, small reactions might be set up in various organisms. Respectively, fungi, anoxygenic photosynthetic bacteria, and nonphotosynthetic bacteria can desaturate phytoene three to four times to form lycopene or neurosporene. Comparatively, phytoene converts into lycopene through carotene in two individual groups of reactions by oxygenic photosynthetic organisms. At the level of lycopene or neurosporene, the carotenoid biosynthesis through different pathways to produce the various varieties of carotenoids is initiated in nature.
Carotenoids
Published in Ruth G. Alscher, John L. Hess, Antioxidants in Higher Plants, 2017
Kenneth E. Pallett, Andrew J. Young
Phytoene (7,8,ll,12,7',8',11',12'-octahydro-ψ-ψ-carotene) undergoes a series of desaturation reactions to form phytofluene, ζ-carotene, neurosporene, and finally lycopene (ψ,ψ-carotene) (Figure 3). At each stage, two hydrogen atoms are lost by transelimination.5,7 An alternative to the symmetrical ζ-carotene is the formation of its asymmetrical isomer (7,8,11,12ψ,ψ-carotcne), which, upon desaturation, yields neurosporene (Figure 3).
Catalog of Herbs
Published in James A. Duke, Handbook of Medicinal Herbs, 2018
The pulp constitutes 85.4% (average) of the whole fruit and contains 6 to 7% total solids. Analyses of the edible portions of green and ripe fruits gave the following values: green fruit — consisting of 92.8% moisture, 1.9% protein, 0.1% fat, 4.5% carbohydrate, and 0.7% mineral matter; 20 mg calcium, 40 mg phosphorus, 2.4 mg iron, 320 IU carotene (as vitamin A), 69 μg thiamine, 0.4 mg nicotinic acid, 60 μg riboflavin, and 31 mg/100 g ascorbic acid. The ripe fruits contain 94.5% moisture, 1.0% protein, 0.1% fat, 3.9% carbohydrate, and 0.5% mineral matter; 10 mg calcium, 20 mg phosphorus, 0.1 mg iron, 320 IU carotene (as vitamin A), 120 μg thiamine, 0.4 mg nicotinic acid, 60 μg riboflavin, 32 mg/ 100 g ascorbic acid. Tomatoes contain folic acid, pantothenic acid, biotin, vitamin K, and inhibitols, related to vitamin E. Ripe tomatoes contain glucose and fructose as principal sugars, with some sucrose and ketoheptose, raffinose occurring in the ripe fruit. Polysaccharides include cellulose, pectin, an araban-galactan mixture, and a xylan-rich fraction. Ripe and unripe fruits contain all essential amino acids, except tryptophan; cystine, tyrosine, aspartic acid, glutamic acid, serine, glycine, γ-aminobutyric acid, and pipecolic acid have also been identified. A globulin is also present. Carotenoids, beta-carotene, and lycopene constitute the chief coloring matters of tomato. Lycopene is absent in green tomato and appears when the fruit begins to turn red. Several other coloring principles, e.g., neolycopene A, neolycopene B, prolycopene, alpha-, gamma-, and χ-carotenes, neo-beta-carotene B, neo-beta-carotene U, lycoxanthine, phytofluene, and neurosporene have been reported. Minerals present in fresh ripe tomatoes are 2.8 mg sodium, 288 potassium, 13.3 calcium, 11.0 magnesium, 0.43 iron, 0.10 copper, 21.3 phosphorus, 10.7% sulfur, and 51.0 mg/100 g chlorine; traces of aluminum, manganese, cobalt, zinc, boron, arsenic, and iodine are reported. Seeds contain 8.95% moisture, 27.62% protein, 24.40% fat, 0.56% lecithin, 21.41% N-free extracts, 13.60% fiber, and 4.02% ash. Seed oil contains 14.7 to 18.0% saturated acids (C16,22) and 76.1 to 80.6% unsaturated acids (mainly oleic and linoleic). Tomato seeds contain 2 globulins; albumin and glutelin are absent. Arginine is the principal amino acid present in the globulins (alpha-globulin, 13.97%, and beta-globulin, 10.65%); other amino acids present in alpha- and beta-globulins are 1.28 and 1.14 cystine; 1.15 and 1.45 tryptophan; 1.16 and 3.80 lysine; and 4.89 and 6.35% histidine.
Effects of Watermelon Powder and l -arginine Supplementation on Azoxymethane-Induced Colon Carcinogenesis in Rats
Published in Nutrition and Cancer, 2018
Keith Glenn, DawnKylee S Klarich, Milica Kalaba, Arturo Figueroa, Shirin Hooshmand, Mark Kern, Mee Young Hong
Beneficial effects have also been correlated with the phytochemicals carotenoids and phenolic acids, other major components in watermelon. Notable carotenoids include lycopene, phytoene, beta-carotene, lutein and neurosporene (50). A matrix with other bioactive constituents in watermelon may also contribute to the anti-cancer and anti-inflammatory effect.