Food carotenoids continue to be intensely investigated. Compositional studies have focused on carotenoid-rich indigenous foods. Extensive carotenoid databases are now available in several countries. Processing effects of both thermal and emerging non-thermal technologies are widely evaluated. There is also resurgence of interest in gaining more insight into the geometric isomerization and oxidative degradation of carotenoids, along with influencing factors. Strategies for microbial production of carotenoids for food use have also drawn attention. Numerous papers with human health implications have been published, with lycopene, lutein, zeaxanthin, �-carotene, astaxanthin, �-cryptoxanthin and fucoxanthin as the most investigated carotenoids. In vitro studies onbioaccessibility showed the effects of many factors. However, scientific evidence for the association of carotenoids with the reduction of the risk of chronic diseases continues to be considered inconclusive or inconsistent. Evidence is strongest for the association of lutein and zeaxanthin with macular degeneration and cataract, and for tomato and tomato products with prostate cancer.

Update on food carotenoids: Chemistry, technology, and health benefits

247th National Meeting (2014)

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