Carotenoids were first studied as natural pigments, then as precursors of vitamin A, and then
as bioactive compounds against chronic diseases. These compounds have been and …

Publisher Summary This review discusses the properties of carotenoids, their occurrence
and stability in food, and the utilization of synthetic carotenoids in coloring food products. It …

There is a worldwide consensus—in different fields of studies and in programs to control
micronutrient deficiency and promote better human health—that more extensive and …

Carotenoids are isoprenoids widely distributed in foods that have been always part of the
diet of humans. Unlike the other so-called food bioactives, some carotenoids can be …

Carotenoids have attracted the interest of researchers from diverse fields including
chemistry, biochemistry, biology, food science and technology, medicine, pharmacy, and …

This article reviews advances on carotenoid analysis, carotenoid composition of foods and
influencing factors, alterations during processing and storage, and the role of food …

The carotenoids are a chemically related group of pigments which occur widely and
abundantly in nature. Fruits, vegetables and vegetable oils, dairy products, leaves, shrimp …

Carotenoids are compounds of great dietery importance. Recent interest in carotenoids has
been stimulated by epidemiological studies that strongly suggest that consumption of …

Substantial progress has been achieved in recent years in refining the analytical methods
and evaluating the accuracy of carotenoid data. Although carotenoid analysis is inherently …

Carotenoid-rich extracts can be used for coloring purposes and serve as good sources of
bioactive compounds. Breeding or genetic manipulation can substantially increase the …