FOOD RESOURCE COLLEGE OF HEALTH AND HUMAN SCIENCES, OREGON STATE UNIVERSITY
XANTHOPHYLL, VEGETABLE LUTEIN
Ruth Winter.1978. A Consumer's Dictionary of Food Additives. Crown Publishers, Inc., New York.
A yellow coloring originally isolated from egg yolk, now isolated from petals of flowers. Occurs also in colored feathers of birds. One of the most widespread carotenoid alcohols (a groups of red and yellow pigments) in nature. Provisionally listed for use in food. Although carotenoids can usually be turned into Vitamin A, Xanthophyll has no Vitamin A activity.
Excerpts from Bender, Arnold E. 1990. Dictionary of Nutrition and Food Technology. Butterworths, Boston.
Yellow, hydroxy carotene derivative; occurs in all green leaves together with the chlorophyll and carotene, also present in egg yolk. Has no vitamin A activity. Also known as lutein and luteol.
