Modulation of the allergic response by dietary carotenoids

Abstract

SummaryCarotenoids are isoprenoid pigments naturally present in high concentrations in most vegetables — for example, avocados, papayas, tomatoes and carrots—, but they also can be found as additives and dyes found in various meat products, vegetable oils, sauces, dressings, meals, among others.In recent years, some studies have reported that dietary carotenoids participate in many pathophysiological processes, including the allergic immune response. Prevalence rates for these diseases have had an alarming increase over the past five decades in a world scale, at the same time, a number of factors and assumptions in attempt to explain this phenomenon have been proposed, one of them being the diet hypothesis, which states that the composition of several micro and macronutrients of food, as well as changes in dietary patterns, would had some influence in such problematic.Arising epidemiological and basic experimental evidence indicates that dietary carotenoids are involved in the regulation of allergic inflammation and thus are postulated as adjuvants in these diseases treatment. In this paper the authors will review the state of art in relation to the effects of dietary carotenoids on the allergic condition.