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Carotenoids: Actual knowledge on food sources, intakes, stability and bioavailability and their protective role in humans
Author(s) -
Maiani Giuseppe,
Periago Castón María Jesús,
Catasta Giovina,
Toti Elisabetta,
Cambrodón Isabel Goñi,
Bysted Anette,
GranadoLorencio Fernando,
OlmedillaAlonso Begoña,
Knuthsen Pia,
Valoti Massimo,
Böhm Volker,
MayerMiebach Esther,
Behsnilian Diana,
Schlemmer Ulrich
Publication year - 2009
Publication title -
molecular nutrition and food research
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 1.495
H-Index - 131
eISSN - 1613-4133
pISSN - 1613-4125
DOI - 10.1002/mnfr.200800053
Subject(s) - carotenoid , zeaxanthin , bioavailability , lutein , lycopene , micronutrient , food science , human nutrition , chemistry , biology , pharmacology , organic chemistry
Carotenoids are one of the major food micronutrients in human diets and the overall objective of this review is to re‐examine the role of carotenoids in human nutrition. We have emphasized the attention on the following carotenoids present in food and human tissues: β‐carotene, β‐cryptoxanthin, α‐carotene, lycopene, lutein and zeaxanthin; we have reported the major food sources and dietary intake of these compounds. We have tried to summarize positive and negative effects of food processing, storage, cooking on carotenoid content and carotenoid bioavailability. In particular, we have evidenced the possibility to improve carotenoids bioavailability in accordance with changes and variations of technology procedures.