Myxoxanthophyll Myxoxanthophyll Myxoxanthophyll is a carotenoid glycoside pigment present (usually as rhamnosides) in the photosynthetic apparatus of cyanobacteria. It is named after the word ""Myxophyceae"", a former term for cyanobacteria. As a monocyclic xanthophyll, it has a yellowish color. It is required for normal cell wall structure and thylakoid organization in the cyanobacterium "Synechocystis". The pigment is unusual because it is glycosylated on the 2'-OH rather than the 1'-OH position of the molecule. Myxoxanthophyll was first isolated from "Oscillatoria rubenscens" in 1936. The bright red pigment lycopene is the acyclic precursor of all carotenoids in cyanobacteria. In myxoxanthophyll synthesis, lycopene is
Lycopene micelles. Intestinal absorption of lycopene is enhanced by the presence of fat and by cooking. Lycopene dietary supplements (in oil) may be more efficiently absorbed than lycopene from food. Lycopene is not an essential nutrient for humans, but is commonly found in the diet mainly from dishes prepared from tomatoes. The median and 99th percentile of dietary lycopene intake have been estimated to be 5.2 and 123 mg/d, respectively. Fruits and vegetables that are high in lycopene include autumn olive, gac, tomatoes, watermelon, pink grapefruit, pink guava, papaya, seabuckthorn, wolfberry (goji, a berry relative of tomato), and rosehip. Ketchup is