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'''Carotenoids''' ({{IPAc-en|k|ə|ˈ|r|ɒ|t|ɪ|n|ɔɪ|d}}) are yellow, orange, and red [[organic compound|organic]] [[pigment]]s that are produced by [[plant]]s and [[algae]], as well as several bacteria, and [[Fungus|fungi]].<ref>{{Lehninger4th}}</ref> Carotenoids give the characteristic color to [[pumpkin]]s, [[carrot]]s, [[parsnip]]s, [[maize|corn]], [[tomato]]es, [[Domestic Canary|canaries]], [[flamingo]]s, [[salmon]], [[lobster]], [[shrimp]], and [[daffodil]]s. Over 1,100 identified carotenoids can be further categorized into two classes {{ndash}} [[xanthophyll]]s (which contain oxygen) and [[carotene]]s (which are purely [[hydrocarbon]]s and contain no oxygen).<ref>{{Cite journal|last=Yabuzaki|first=Junko|date=2017-01-01|title=Carotenoids Database: structures, chemical fingerprints and distribution among organisms|journal=Database|language=en|volume=2017|issue=1|doi=10.1093/database/bax004|pmid=28365725|pmc=5574413}}</ref>
All are [[derivative (chemistry)|derivatives]] of [[tetraterpene]]s, meaning that they are produced from 8 [[isoprene]] units and contain 40 carbon atoms. In general, carotenoids absorb wavelengths ranging from 400 to 550 nanometers (violet to green light). This causes the compounds to be deeply colored yellow, orange, or red. Carotenoids are the dominant pigment in [[Autumn leaf color|autumn
[[File:Updated graphic 24.2.16.png|thumb|Macular pigments of the human eye]]
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