Safranal vs. Zeaxanthin

Safranalnoun

(organic compound) An organic compound isolated from saffron, believed to be a degradation product of the carotenoid zeaxanthin via the intermediacy of picrocrocin.

Safranal

Safranal is an organic compound isolated from saffron, the spice consisting of the stigmas of crocus flowers (Crocus sativus). It is the constituent primarily responsible for the aroma of saffron.

Zeaxanthinnoun

(organic compound) A yellow crystalline carotenoid alcohol that occurs widely with lutein, with which it is isomeric, and is the chief pigment of maize

Zeaxanthinnoun

yellow carotenoid (isomeric with lutein and occurs widely with it) that is the main pigment in yellow indian corn

Zeaxanthin

Zeaxanthin is one of the most common carotenoids in nature, and is used in the xanthophyll cycle. Synthesized in plants and some micro-organisms, it is the pigment that gives paprika (made from bell peppers), corn, saffron, wolfberries, and many other plants and microbes their characteristic color.The name (pronounced zee-uh-zan'-thin) is derived from Zea mays (common yellow maize corn, in which zeaxanthin provides the primary yellow pigment), plus xanthos, the Greek word for (see xanthophyll).