Abstract
Carotenoids are compounds of great dietery importance. Recent interest in carotenoids has been stimulated by epidemiological studies that strongly suggest that consumption of carotenoid-rich foods reduces the incidence of several diseases such as cancers, cardiovascular diseases, age-related macular degeneration, cataracts, diseases related to low immune function, and other degenerative diseases. Health benefits of carotenoids are derived from the fruits and vegetables in the diet, particularly from cooked products containing oil, or from supplements of their extracts, such as tomato sauce, dried tomatoes, or those suspended in oil. This article provides a brief overview of the chemistry of carotenoids—their absorption, transport, bioavailability, metabolism, and their action as antioxidants, and in the prevention of a number of common diseases.
Talk to us
Join us for a 30 min session where you can share your feedback and ask us any queries you have
Schedule a callDisclaimer: All third-party content on this website/platform is and will remain the property of their respective owners and is provided on "as is" basis without any warranties, express or implied. Use of third-party content does not indicate any affiliation, sponsorship with or endorsement by them. Any references to third-party content is to identify the corresponding services and shall be considered fair use under The CopyrightLaw.
