canthaxanthin

(kăn′thə-zăn′thĭn)n. A red carotenoid pigment, C₄₀H₅₂O₂, produced by certain microorganisms and found in some mushrooms, crustaceans, and fish. It is used in animal feed to impart color and as a dietary supplement for its antioxidant properties.

canthaxanthin

Dermatology
A lipid-soluble synthetic red-orange carotenoid which humans cannot convert to vitamin. It deposits in the skin, imparting a pink-orange hue, and has been marketed as a tanning agent under various names— without FDA approval—often in combination with beta-carotene.
Food industry
Canthaxanthin is produced naturally by some plants and marine animals; it is approved by the FDA as a dye for soups, fruit drinks, catsup, salad dressings, tomato juice, and others, and may be added to animal feed to “enhance” the colours of chicken skin, egg yolks, rainbow trout flesh and other foods.
Fringe oncology
Canthaxanthin stimulates the immune system and enhance vitamin E’s antioxidant activity; it may reduce the incidence of spontaneous cancer in experimental animals.

Toxicity
Allergic reactions, canthaxanthin retinopathy (deposits in the macula), hives, itching, hepatitis and aplastic anaemia.

canthaxanthin

Food industry A synthetic carotenoid which in humans cannot be converted to vitamin A, which has been marketed as a tanning agent under various names; it has been implicated in aplastic anemia. See Artificial dye, Carotenoid, Tanning, Unproven methods for cancer management.

单词	canthaxanthin
释义	canthaxanthin can·tha·xan·thin C5078100 (kăn′thə-zăn′thĭn)n. A red carotenoid pigment, C₄₀H₅₂O₂, produced by certain microorganisms and found in some mushrooms, crustaceans, and fish. It is used in animal feed to impart color and as a dietary supplement for its antioxidant properties. [From New Latin Cantharellus, genus name of the chanterelle, from which the pigment was first extracted (from New Latin cantharellus, diminutive of Latin cantharus, cup; see chanterelle) + xanth(o)- + -in.] canthaxanthin (ˌkænθəˈzænθɪn) nan orange carotenoid, C40H52O2, that is put in feed for poultry and feed for farmed salmon and trout canthaxanthin canthaxanthin (kăn′thə-zăn′thĭn)n. A red carotenoid pigment, C₄₀H₅₂O₂, produced by certain microorganisms and found in some mushrooms, crustaceans, and fish. It is used in animal feed to impart color and as a dietary supplement for its antioxidant properties. canthaxanthin Dermatology A lipid-soluble synthetic red-orange carotenoid which humans cannot convert to vitamin. It deposits in the skin, imparting a pink-orange hue, and has been marketed as a tanning agent under various names— without FDA approval—often in combination with beta-carotene. Food industry Canthaxanthin is produced naturally by some plants and marine animals; it is approved by the FDA as a dye for soups, fruit drinks, catsup, salad dressings, tomato juice, and others, and may be added to animal feed to “enhance” the colours of chicken skin, egg yolks, rainbow trout flesh and other foods. Fringe oncology Canthaxanthin stimulates the immune system and enhance vitamin E’s antioxidant activity; it may reduce the incidence of spontaneous cancer in experimental animals. Toxicity Allergic reactions, canthaxanthin retinopathy (deposits in the macula), hives, itching, hepatitis and aplastic anaemia. canthaxanthin Food industry A synthetic carotenoid which in humans cannot be converted to vitamin A, which has been marketed as a tanning agent under various names; it has been implicated in aplastic anemia. See Artificial dye, Carotenoid, Tanning, Unproven methods for cancer management.
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can·tha·xan·thin

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