wein.plus
Attention
You are using an old browser that may not function as expected.
For a better, safer browsing experience, please upgrade your browser.

Log in Become a Member

Xanthophyll

A yellow pigment; see under carotenoids.

A group of dyes belonging to the tetra-terpenes with over 800 different species occurring in nature. They are widespread in the animal and plant kingdom and cause a yellow, green, orange to reddish coloration. During photosynthesis, carotenoids are responsible for protection against photo-oxidation and for energy transfer. The most common carotenoids are β-carotene (carrot), a precursor of vitamin A and lutein. Lutein-5,6-epoxide, luteoxanthin, neoxanthin, violaxanthin, xanthophylls and zeaxanthin occur in lower concentrations. Carotenoids are also used for colouring and as flavour enhancers in foods. Some carotenoids act as antioxidants and therefore have a preventive effect on many diseases such as Alzheimer's, arteriosclerosis, cataracts, skin ageing, cancer, Parkinson's...

Voices of our members

Prof. Dr. Walter Kutscher

In the past, you needed a wealth of encyclopaedias and specialist literature to keep up to date in your vinophile professional life. Today, Wine lexicon from wein.plus is one of my best helpers and can rightly be called the "bible of wine knowledge".

Prof. Dr. Walter Kutscher
Lehrgangsleiter Sommelierausbildung WIFI-Wien

The world's largest Lexicon of wine terms.

26,442 Keywords · 47,022 Synonyms · 5,321 Translations · 31,775 Pronunciations · 209,949 Cross-references
made with by our author Norbert F. J. Tischelmayer. About the Lexicon

EVENTS NEAR YOU

PREMIUM PARTNERS