2008/11/26 by Giuseppe Maiani, María Jesús Periago Castón, Giovina Catasta +11 · 767 citations
Chemistry · Medicine · Nursing · #Antioxidant Activity and Oxidative Stress #Bioavailability #Biology #Carotenoid #Chemistry #Food science #Human nutrition #Lutein #Lycopene #Micronutrient #Nuts composition and effects #Pharmacology #Phytochemicals and Antioxidant Activities #Zeaxanthin
paper · doi:10.1002/mnfr.200800053
published in Molecular Nutrition & Food Research 53(S2), S194-218 (Wiley)
openalex publication_date 2008/11/26 · openalex created_date 2025/10/10 · openalex updated_date 2026/07/25
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.