30SEP
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Carotenoids
o Lipids
o Create reds and orange hues in food
o Hydrocarbons only
o Lycopene, beta-carotene
 Tomatoes only have dots of lycopene in their watery environment
Xanthophylls
o Oxygenated/hydroxylated carotenoids
Capsaicin
o Oxidized linoleic acid transmit the “I’m On Fire” message.
o First causes pain then exhausts “Substance P” to become comfortably numb
Lipid Summary
o Umbrella category of hydrophobic chemicals
o Fatty Acids
o Non-Glycerol-Based Lipids- Sterols, Capsaicin, Fat Soluble Vitamins
Free Radicals
o Free radicals “rob” electrons from other molecules.
o When an atom loses an electron, it becomes a free free radical
o Can come from UV light, mitochondria, inflammation, smoking, or pollution
Antioxidant
o Substance that can prevent, slow, or inhibit free radical reactions
o Vitamins C is one of the primary antioxidants in our bodies. In the presence of
iron and hydrogen peroxide, can act as an indirect prooxidant
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