carotenoids

Precursors of vitamin A, often orange, yellow, and red organic pigments.

Including: β-Carotene, α-Carotene, γ-Carotene, and β-Cryptoxanthin.

They have antioxidant properties that retinoids do not.

Some foods high in carotenoids: carrots, sweet potatoes, pumpkin, butternut squash, cantaloupe, watermelon, mangos, tomatoes, yellow peppers & red peppers, but also spinach or kale.

It should be noted that carotenoids can be expressed as β-Carotene equivalents.