Carotenoids: Actual knowledge on food sources, intakes, stability and bioavailability and their protective role in humans

Giuseppe Maiani, María Jesús Periago Castón, Giovina Catasta, Elisabetta Toti, Isabel Goñi Cambrodón, Anette Bysted, Fernando Granado-Lorencio, Begoña Olmedilla-Alonso, Pia Knuthsen, Massimo Valoti, Volker Böhm, Esther Mayer-Miebach, Diana Behsnilian, Ulrich Schlemmer

Research output: Contribution to journalJournal articleResearchpeer-review

Abstract

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: -carotene, -cryptoxanthin, -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.
Original languageEnglish
JournalMolecular Nutrition & Food Research
Volume53
Pages (from-to)194-218
ISSN1613-4125
DOIs
Publication statusPublished - 2009

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