Xanthophyll (Gr. Xanthos - Yellow, Phyllon - Lift)

Xanthophyll

Xanthophyll (from the Greek words "xanthos" - yellow and "phyllon" - leaf) is a yellow pigment found along with carotene in green leaves and other plant tissues.

Xanthophyll belongs to the group of carotenoids - organic pigments that give yellow, orange or red color to plants, algae, bacteria and some animals. Together with chlorophyll, xanthophyll participates in the process of photosynthesis, absorbing light energy.

Unlike chlorophyll, which is destroyed when heated, xanthophyll is heat stable. That is why in the fall, when chlorophyll is destroyed in the leaves, the yellow color of xanthophyll appears. The most common varieties of xanthophyll are lutein, violaxanthin and zeaxanthin.

Xanthophyll plays an important role in plants, protecting the photosynthetic apparatus from excess light and oxidative stress. In addition, xanthophyll has antioxidant properties that are also beneficial for humans. Therefore, foods high in xanthophyll, such as spinach, pumpkin, and corn, are an important source of this pigment in the diet.