Abstract
Carotenoids have many health benefits, but the bioaccessibility and bioavailability of carotenoids in food are low. Although many studies have demonstrated that the presence of dietary lipids enhances the bioaccessibility and bioavailability of carotenoids, this information has not been well organized. In this context, this manuscript reviews how dietary lipids affect the bioaccessibility and bioavailability of carotenoids. In general, the bioaccessibility of carotenoids in most plant foods is much lower than that in animal foods, and the bioaccessibility of carotenes is much lower than that of xanthophylls. Although dietary lipids can improve the bioaccessibility and bioavailability of both carotenes and xanthophylls, the amount of dietary lipids for optimal carotene absorption is higher than that for xanthophylls. In addition, monounsaturated fatty acids and long-chain triglycerides promote the micellization of carotenes, while saturated fatty acids and medium-chain triglycerides are conductive to the micellization of xanthophylls. In food processing, ultrasonic and sonication, as well as heat treatment with oils, can further improve the bioaccessibility and bioavailability of carotenoids, especially those in fruits and vegetables. This review not only helps to organize the information on how dietary lipids improve the bioaccessibility and bioavailability of carotenoids but also provides guidance to food processing industry to formulate effective strategies to enhance the bioaccessibility and bioavailability of natural carotenoids.
Published Version
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