Biological pigments, also known simply as pigments or biochromes, are substances produced by living organisms that have a color resulting from selective color absorption. Biological pigments include plant pigments and flower pigment

1. Pigments and colours: Natural
Pigments
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2. Carotenoids
• Carotenoids are insoluble red, orange, or yellow & function as
accessory pigments in plants: carotene (an orange pigment found in
carrots), lutein (a yellow pigment found in fruits and vegetables), and
lycopene(a red pigment in potatoes).antioxidants
• Carotenoids are lipophilic pigments that are not soluble in water.
They are therefore not located in the vacuoles but in the mebrane
structures of plastids (chloroplasts & exclusively in the chromoplasts
of flower petals). Common pigment in the many yellow flowers of the
Asteraceae (also known as DYCs = damn yellow composites)
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3. • The xanthopylls found in the bodies of animals are ultimately derived from
plant sources in the diet. For example, the yellow color of chicken egg yolks,
fat, and skin comes from ingested xanthophylls (primarily lutein, which is
often added to chicken feed for this purpose)
• Astaxanthin belongs to the xanthophyllbsubgroup of the carotenoids.
Astaxanthin isbfound in microalgae, yeast, salmon, trout,
krill,bshrimp,bcrayfish, crustaceans, and the feathersbof some birds. It
provides the red color of salmon meat and cooked shellfish.
• Astaxanthin, unlike some carotenoids, is not converted to vitamin A
(retinol) in the human body. While too much vitamin A is toxic, astaxanthin
has low toxicity. It is one of the most desirable antioxidants. The primary
natural source is the green alga Haematococcus pluvialis. Under high light
& salt stress, it accumulates high levels of astaxanthin (up to 40 g of
astaxanthin in one kg algae = 4 % dry weight
• The U.S. Food and Drug Administration (FDA) has approved astaxanthin as a
food coloring (or color additive) for specific uses in animal and fish foods
only. The European Commission considers it a natural food dye # E161.
•
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Anthocyanins

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Tannins

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