Pepper of the Capsicum species is a common ingredient in various food preparations by
different cultures worldwide. The Capsicum is recognised by its five main domesticated …

Carotenoids are naturally found in both free form and esterified with fatty acids in most fruits
and some vegetables; however, up to now the great majority of studies presents data on …

This work evaluated the nutritional, phytochemical composition and botanical origin of
commercial bee pollen from three different countries. Fructose (17–23%) was the most …

Biosynthesis, stabilization, and storage of carotenoids are vital processes in plants that
collectively contribute to the vibrant colors observed in flowers and fruits. Despite its …

Carotenoids are C40 isoprenoids synthesized by plants, as well as some bacteria, fungi and
algae, that have been reported to be responsible for a number of benefits conferred on …

Edible flowers are becoming very popular, as consumers are seeking healthier and more
attractive food products that can improve their diet aesthetics and diversify their dietary …

The aim of this study was to fully characterize the main pigmented rice varieties, available to
consumers on the Italian market, in terms of carotenoids, total phenolic compounds and …

Carotenoids possessing hydroxyl groups can be found in nature both as free xanthophylls
and as carotenoid esters, ie acylated with fatty acids. A single carotenoid can be acylated …

In order to evaluate the influence of an abrasive pre-treatment and drying at 50° C, 60° C,
70° C of goji fruits (Lycium barbarum L.), changes in colour and carotenoids were studied …

Mango by-products (peel and paste) are a source of carotenoids, but their bioaccessibility
(BA) can be limited by dietary fiber (DF), since it retains these compounds within its structure …