Which of the following is a class of phytochemicals commonly found in colorful fruits and vegetables?

• A. Transfats, which are industrially produced fats added to increase shelf life and are the primary phytochemical class in vegetables.
• B. Carotenoids, which are pigments contributing to red, orange, and yellow colors and have antioxidant properties.
• C. Essential amino acids, which are plant-exclusive phytochemicals responsible for antioxidant activity.
• D. Heavy metal chelators, which are the dominant flavonoid subclass sourced from processed meats.

Answer: (B)