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

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: beta-carotene, beta-cryptoxanthin, alpha-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.

Assessment of Nutrient Supplement to Reduce Gentamicin-Induced Ototoxicity

“…Presumably, β-carotene either did not reach the guinea pig blood stream in significant quantities, or it was rapidly absorbed from the blood stream into surrounding tissues-two possibilities previously suggested when a 2.1 mg/kg/day oral dose failed to result in detectable levels in guinea pig plasma samples (Le Prell et al 2011a). The metabolism of carotenoids by humans remains incompletely understood for a variety of reasons, including not only technical and methodological challenges, but also interactions across dietary antioxidants, interactions between carotenoids, fats, and fiber, and the lack of a single good animal model in which absorption and metabolism are similar to that in human subjects Maiani et al 2009). It is, however, quite clear that β-carotene supplements increase plasma levels of β-carotene (for recent review, see Maiani et al 2009) and that conversion of carotenoids to retinol and/or retinoic acid is contingent on retinol deficiency.…”

“…The metabolism of carotenoids by humans remains incompletely understood for a variety of reasons, including not only technical and methodological challenges, but also interactions across dietary antioxidants, interactions between carotenoids, fats, and fiber, and the lack of a single good animal model in which absorption and metabolism are similar to that in human subjects Maiani et al 2009). It is, however, quite clear that β-carotene supplements increase plasma levels of β-carotene (for recent review, see Maiani et al 2009) and that conversion of carotenoids to retinol and/or retinoic acid is contingent on retinol deficiency. When adequate retinol stores exist, carotenoids circulate in plasma in their carotenoid form, directly preventing toxicity from carotenoid sources (Solomons and Orozco 2003).…”

The Effect of Lycopene Addition on the Chemical Composition, Sensory Attributes and Physicochemical Properties of Steamed and Grilled Turkey Breast

“…The growing popularity of health-promoting foods could create a demand for foods enhanced with carotenoids (Shi & Maguer, 2000). Carotenoids are pigments that are widely distributed in nature and are responsible for the attractive colouring of fruit and vegetables (Maiani et al, 2009;Doménech-Asensi et al, 2013). Natural carotenoid extracts and chemically synthesized carotenoids are added to numerous food products, beverages and feed for farm animals.…”

“…Carotenoids have the same chemical reactivity in the human body as in plants; therefore, they are able to capture free radicals and atomic oxygen, and protect the body against oxidative stress. Carotenoids prevent cardiovascular diseases, they have anticarcinogenic properties, they control immune functions and are precursors of vitamin A (Rao et al, 1999;Xu et al, 2006;Maiani et al, 2009;Doménech-Asensi et al, 2013).…”

Evaluation of antioxidant activity and nutritional composition of flavoured dehydrated soups packaged in different formats. Reducing the sodium content

“…the heating step of canning can generate pro-oxidant components in celery (Murcia et al 2009). The food matrices can be broken, facilitating the release solubilization of bioactive compounds, increasing their bioavailability (Maiani et al 2009); also, the dehydration used may cause a loss of vitamin C (Gupta and Prakash 2008). The evolution of the antioxidant activity of individual ingredients during the 12 months of storage is shown in Fig.…”