Definitions
from The American Heritage® Dictionary of the English Language, 5th Edition.
- noun Any of several yellow carotenoid pigments, including lutein and zeaxanthin, produced by plants and green algae and visible in the leaves of deciduous trees in the autumn. Xanthophylls are also present in some animal tissues such as egg yolks.
from the GNU version of the Collaborative International Dictionary of English.
- noun (Bot.) A yellow coloring matter found in yellow autumn leaves, and also produced artificially from chlorophyll; -- formerly called also
phylloxanthin .
from Wiktionary, Creative Commons Attribution/Share-Alike License.
- noun organic chemistry, countable Any of various
hydroxy ,carbonyl orcarboxylic acid derivatives ofcarotenes . - noun organic chemistry, uncountable Alternative name for
lutein .
from WordNet 3.0 Copyright 2006 by Princeton University. All rights reserved.
- noun yellow carotenoid pigments in plants and animal fats and egg yolks
Etymologies
from Wiktionary, Creative Commons Attribution/Share-Alike License
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Examples
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Seasonal changes in chlorophyll fluorescence quenching and the induction and capacity of the photoprotective xanthophyll cycle in Lobaria pulmonaria.
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The traditional air-aging of flour had a visible side effect: the yellowish flour becomes progressively paler as the xanthophyll pigments are oxidized to a colorless form.
On Food and Cooking, The Science and Lore of the Kitchen Harold McGee 2004
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The modern high-temperature method rapidly inactivates enzymes that can destroy the yellow xanthophyll pigments and cause brown discoloration, and it cross-links some of the gluten protein and produces a firmer, less sticky cooked noodle.
On Food and Cooking, The Science and Lore of the Kitchen Harold McGee 2004
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The traditional air-aging of flour had a visible side effect: the yellowish flour becomes progressively paler as the xanthophyll pigments are oxidized to a colorless form.
On Food and Cooking, The Science and Lore of the Kitchen Harold McGee 2004
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The color of durum wheat, its coarse semolina flour, and dry pasta is due mainly to the carotenoid xanthophyll lutein, which can be oxidized to a colorless form by enzymes in the grain and oxygen.
On Food and Cooking, The Science and Lore of the Kitchen Harold McGee 2004
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The color of durum wheat, its coarse semolina flour, and dry pasta is due mainly to the carotenoid xanthophyll lutein, which can be oxidized to a colorless form by enzymes in the grain and oxygen.
On Food and Cooking, The Science and Lore of the Kitchen Harold McGee 2004
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The modern high-temperature method rapidly inactivates enzymes that can destroy the yellow xanthophyll pigments and cause brown discoloration, and it cross-links some of the gluten protein and produces a firmer, less sticky cooked noodle.
On Food and Cooking, The Science and Lore of the Kitchen Harold McGee 2004
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The color comes from xanthophyll and from the carotene pigments that are vitamin-A precursors.
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PALMER AND ECKLES: Chemical and physiological relation of pigment of milk fat to carotin and xanthophyll of green plants.
The Vitamine Manual Walter H. Eddy
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PALMER: The physiological relation of the pigment to the xanthophyll of plants.
The Vitamine Manual Walter H. Eddy
bilby commented on the word xanthophyll
"A question that children ask all the time is why do leaves on trees change color in the Fall? Inside each leaf are millions of packages of color. Chlorophyll is contained in the green packages, xanthophyll in the yellow and the orange packages are carotene."
- RJ Evans, 'Love Me or Leaf Me: The Secret Life of Leaves', 13 Sep 2008.
September 23, 2008