Dietary sources, bioavailability and health effects of carotenoids

Abstract

Carotenoids are non-polar compounds found in fruits and vegetables. The consumption of these compounds has been associated with many beneficial effects on human health, especially on the prevention of chronic diseases that are currently considered as problems of public health. These effects have mainly been attributed to the antioxidant properties of carotenoids, although many other mechanisms are involved, including the influence of carotenoids in the expression of genes involved in the pathogenesis of these diseases. Unfortunately, the bioavailability of these compounds is very limited. The effects of several factors on carotenoid bioavailability have been studied in order to identify the best strategies to increase the absorption of these compounds and, consequently, their bioactivity. Currently, important efforts have being carried out to determine the content and bioavailability of carotenoids from underutilized foods and the mechanisms involved in their bioavailability and beneficial effects. In this review, the recent findings on carotenoid sources, bioavailability and bioactivity are discussed.