Bioavailability and health effects of some carotenoids by different cooking methods

Abstract

Humans lack the inherent capability to synthesize carotenoids, necessitating their acquisition through dietary sources or supplementation. Among the carotenoids prevalent in our daily nutritional intake are beta-carotene, lycopene, lutein, beta-cryptoxanthin, alpha-carotene, and zeaxanthin. They have antioxidant features thanks to their ability to capture ROS (reactive oxygen species) and free radicals. Particularly beta-carotene, lycopene and lutein are carotenoids with high antioxidant capacity. However, with the effects of factors, such as oxygen, high temperature, light exposure, and pH, they are oxidatively degraded and their bioavailability in the body changes. Among food processing methods, reducing food size and dietary fiber inhibits the absorption of carotenoids by micellization and inactivating pancreatic lipase, while monounsaturated fatty acids have been shown to increase bioavailability and absorption. In vitro studies on various vegetables and fruits with the effect of exogenous factors showed that the addition of oil, increase in lycopene processing, decrease in food particle size, increase in micellization with the breakdown of dietary fibers, and increase in bioavailability as a result of the destruction of cell walls with heat treatment. The addition of olive oil with heat treatment and the factors of decreasing food particle size have positive effects on health by transforming carotenoids into forms with high bioavailability in the body. This review endeavors to investigate the bioavailability of select carotenoids, namely lycopene, beta-carotene, and lutein, in light of various cooking methods and processes, as well as to elucidate their implications for health resulting from heat treatments.