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The red color of tomatoes, carrots, and chilies is due to the presence of a type of carotene pigment called as
- a)Lutein
- b)Lycopene
- c)Fucoxanthin
- d)Phycoerythrin
Correct answer is option 'B'. Can you explain this answer?
Verified Answer
The red color of tomatoes, carrots, and chilies is due to the presence...
Carotenes are hydrocarbons with a general formula of C40H56. Red colour of tomato, carrots and chillies is due to carotene called lycopene. The most common carotene is β-carotene. It is converted to vitamin A by animals and human beings.
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Most Upvoted Answer
The red color of tomatoes, carrots, and chilies is due to the presence...
Explanation:
Lycopene:
Lycopene is a type of carotenoid pigment that is responsible for the red color in tomatoes, carrots, and chilies. It is a powerful antioxidant that helps protect cells from damage and has been linked to various health benefits.
Tomatoes:
Tomatoes are rich in lycopene, which gives them their vibrant red color. Lycopene levels in tomatoes increase as they ripen, leading to a deeper red hue in fully ripe tomatoes.
Carrots:
While carrots are commonly associated with the color orange due to beta-carotene, they also contain lycopene, which contributes to their red color when cooked or juiced.
Chilies:
Chilies get their red color from lycopene, along with other carotenoids like beta-carotene. The level of lycopene in chilies can vary depending on the variety and ripeness of the chili pepper.
Conclusion:
In summary, the red color of tomatoes, carrots, and chilies is primarily due to the presence of lycopene, a type of carotenoid pigment. Lycopene not only provides these foods with their appealing color but also offers various health benefits as an antioxidant.
Lycopene:
Lycopene is a type of carotenoid pigment that is responsible for the red color in tomatoes, carrots, and chilies. It is a powerful antioxidant that helps protect cells from damage and has been linked to various health benefits.
Tomatoes:
Tomatoes are rich in lycopene, which gives them their vibrant red color. Lycopene levels in tomatoes increase as they ripen, leading to a deeper red hue in fully ripe tomatoes.
Carrots:
While carrots are commonly associated with the color orange due to beta-carotene, they also contain lycopene, which contributes to their red color when cooked or juiced.
Chilies:
Chilies get their red color from lycopene, along with other carotenoids like beta-carotene. The level of lycopene in chilies can vary depending on the variety and ripeness of the chili pepper.
Conclusion:
In summary, the red color of tomatoes, carrots, and chilies is primarily due to the presence of lycopene, a type of carotenoid pigment. Lycopene not only provides these foods with their appealing color but also offers various health benefits as an antioxidant.
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The red color of tomatoes, carrots, and chilies is due to the presence of a type of carotene pigment called asa)Luteinb)Lycopenec)Fucoxanthind)PhycoerythrinCorrect answer is option 'B'. Can you explain this answer?
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