Dietary Sources Of Carotenoids Research Articles

The biochemical effects of carotenoids in orange carrots on the colonic proteome in a mouse model of diet-induced obesity

IntroductionCarotenoids are naturally occurring pigments in plants and are responsible for the orange, yellow, and red color of fruits and vegetables. Carrots are one of the primary dietary sources of carotenoids. The biological activities of carotenoids in higher organisms, including their immunomodulatory activities, are well documented in most tissues but not the large intestine. The gastrointestinal barrier acts as a line of defense against the systemic invasion of pathogenic bacteria, especially at the colonic level.MethodsTo test whether carotenoids in orange carrots can alleviate obesity-associated gut inflammation and strengthen the intestinal barrier function, male C57BL/6J mice were randomized to one of four experimental diets for 20 weeks (n = 20 animals/group): Low-fat diet (LFD, 10% calories from fat), high-fat diet (HFD, 45% calories from fat), HFD with white carrot powder (HFD+WC), or HFD with orange carrot powder (HFD + OC). Colon tissues were harvested to analyze the biochemical effects of carotenoids in carrots. The distal sections were subjected to isobaric labeling-based quantitative proteomics in which tryptic peptides were labeled with tandem mass tags, followed by fractionation and LC-MS/MS analysis in an Orbitrap Eclipse Tribrid instrument.ResultsHigh-performance liquid chromatography results revealed that the HFD+WC pellets were carotenoid-deficient, and the HFD+OC pellets contained high concentrations of provitamin A carotenoids, specifically α-carotene and β-carotene. As a result of the quantitative proteomics, a total of 4410 differentially expressed proteins were identified. Intestinal barrier-associated proteins were highly upregulated in the HFD+OC group, particularly mucin-2 (MUC-2). Upon closer investigation into mucosal activity, other proteins related to MUC-2 functionality and tight junction management were upregulated by the HFD+OC dietary intervention.DiscussionCollectively, our findings suggest that carotenoid-rich foods can prevent high-fat diet-induced intestinal barrier disruption by promoting colonic mucus synthesis and secretion in mammalian organisms. Data are available via ProteomeXchange with identifier PXD054150.

Developing carotenoids-enhanced tomato fruit with multi-transgene stacking strategies

As natural dominant pigments, carotenoids and their derivatives not only contribute to fruit color and flavor quality but are regarded as phytochemicals beneficial to human health because of various bioactivities. Tomato is one of the most important vegetables as well as a main dietary source of carotenoids. So, it's of great importance to generate carotenoid-biofortified tomatoes. The carotenoid biosynthesis pathway is a network co-regulated by multiple enzymes and regulatory genes. Here, we assembled four binary constructs containing different combinations of four endogenous carotenoids metabolic-related genes, including SlORHis, SlDXS, SlPSY, and SlBHY by using a high efficiency multi-transgene stacking system and a series of fruit-specific promotors. Transgenic lines overexpression SlORHis alone, three genes (SlORHis/SlDXS/SlPSY), two genes (SlORHis/SlBHY), and all these four genes (SlORHis/SlDXS/SlPSY/SlBHY) were enriched with carotenoids to varying degrees. Notably, overexpressing SlORHis alone showed comparable effects with simultaneous overexpression of the key regulatory enzyme coding genes SlDXS, SlPSY, and SlORHis in promoting carotenoid accumulation. Downstream carotenoid derivatives zeaxanthin and violaxanthin were detected only in lines containing SlBHY. In addition, the sugar content and total antioxidant capacity of these carotenoids-enhanced tomatoes was also increased. These data provided useful information for the future developing of biofortified tomatoes with different carotenoid profiles, and confirmed a promising system for generation of nutrients biofortified tomatoes by multiple engineering genes stacking strategy.

Stability of Carotenoids in Sweet Corn: Part 1. Evaluation of Postharvest Handling and Domestic Cooking

Sweet corn is a rich source of dietary carotenoids. In this study, the effects of postharvest handling and cooking on carotenoids in sweet corn were investigated. The fresh bicolor sweet corn was harvested from the field, which was processed into samples that represented the two major retail types (farmers market and grocery store) and two common cooking methods (boiling and steaming). Both free and bound forms of carotenoids were analyzed by high-performance liquid chromatography and LC–MS. Nine carotenoids were identified, with lutein and zeaxanthin being the predominant ones. The postharvest handling and cooking either did not change or reduced the free carotenoids but increased the total bound carotenoids. The total carotenoids in all processed samples were not altered or slightly decreased. The percentages of total bound carotenoids in total carotenoids increased in all processed and cooked samples. The changes of individual carotenoids depended on the processing/cooking methods and the chemical structures.

Sweet Potato Is Not Simply an Abundant Food Crop: A Comprehensive Review of Its Phytochemical Constituents, Biological Activities, and the Effects of Processing.

Nowadays, sweet potato (Ipomoea batata L.; Lam.) is considered a very interesting nutritive food because it is rich in complex carbohydrates, but as a tubercle, contains high amounts of health-promoting secondary metabolites. The aim of this review is to summarize the most recently published information on this root vegetable, focusing on its bioactive phytochemical constituents, potential effects on health, and the impact of processing technologies. Sweet potato is considered an excellent source of dietary carotenoids, and polysaccharides, whose health benefits include antioxidant, anti-inflammatory and hepatoprotective activity, cardiovascular protection, anticancer properties and improvement in neurological and memory capacity, metabolic disorders, and intestinal barrier function. Moreover, the purple sweet potato, due to its high anthocyanin content, represents a unique food option for consumers, as well as a potential source of functional ingredients for healthy food products. In this context, the effects of commercial processing and domestic cooking techniques on sweet potato bioactive compounds require further study to understand how to minimize their loss.

Origin, Maturity Group and Seed Coat Color Influence Carotenoid and Chlorophyll Concentrations in Soybean Seeds.

Soybean (Glycine max (L.) Merrill) seeds are abundant in physiologically active metabolites, including carotenoids and chlorophylls, and are used as an affordable source of functional foods that promote and maintain human health. The distribution and variation of soybean seed metabolites are influenced by plant genetic characteristics and environmental factors. Here, we investigated the effects of germplasm origin, genotype, seed coat color and maturity group (MG) on the concentration variation of carotenoid and chlorophyll components in 408 soybean germplasm accessions collected from China, Japan, the USA and Russia. The results showed that genotype, germplasm origin, seed color, and MG were significant variation sources of carotenoid and chlorophyll contents in soybean seeds. The total carotenoids showed about a 25-fold variation among the soybean germplasms, with an overall mean of 12.04 µg g−1. Russian soybeans yielded 1.3-fold higher total carotenoids compared with Chinese and Japanese soybeans. Similarly, the total chlorophylls were substantially increased in Russian soybeans compared to the others. Soybeans with black seed coat color contained abundant concentrations of carotenoids, with mainly lutein (19.98 µg g−1), β-carotene (0.64 µg g−1) and total carotenoids (21.04 µg g−1). Concentrations of lutein, total carotenoids and chlorophylls generally decreased in late MG soybeans. Overall, our results demonstrate that soybean is an excellent dietary source of carotenoids, which strongly depend on genetic factors, germplasm origin, MG and seed coat color. Thus, this study suggests that soybean breeders should consider these factors along with environmental factors in developing carotenoid-rich cultivars and related functional food resources.

Heritability Estimates of L*a*b* Color Space Values in Winter Squash (Cucurbita spp.)

Carotenoids serve as protective antioxidants, and function in normal vision, bone growth, cell division and differentiation, and reproduction. Winter squash (Cucurbita spp.) is an excellent dietary source of carotenoids. The range of colors from yellow to red in Cucurbita species indicates that increasing carotenoid levels through plant breeding is possible. The objective of this research was to determine the heritability of flesh color in winter squash in both Cucurbita moschata Duchesne and Cucurbita pepo L. Segregating families representing F2, BC1P1 and BC1P2 populations were created in two families of C. pepo (‘Table Gold Acorn’ × PI 314806 and ‘Table King Bush’ × PI 314806) and one family of C. moschata (‘Butterbush’ × ‘Sucrine DuBerry’). Broad-sense heritabilities were calculated for the F2, BC1P1, and BC1P2 populations within each of the three families. Heritabilities ranged from 0.19 to 0.82 for L*, 0.28 to 0.97 for chroma, and 0.12 to 0.87 for hue across all families. Transgressive segregation for color space values L* was identified in the ‘Table King Bush’ × PI 314806 C. pepo population. Our results indicate that it is possible to breed for improved flesh color in Cucurbita, but the population size and number of test locations for evaluation need to be increased to provide better heritability estimates. Cucurbita species are grown throughout the world and their availability and low price makes them an important potential source of carotenoids for human nutrition and health for all ages.

Transcriptome and co-expression network analyses provide insights into fruit shading that enhances carotenoid accumulation in pomelo (Citrus grandis)

Carotenoids are indispensable for human health, and citrus fruit are a crucial source of dietary carotenoids. Bagging, an important orchard practice to enhance fruit economic value, is widely used in many horticultural crops, including citrus fruit. The bagged ‘Majiayou’ pomelo (Citrus grandis) produces vivid deeper red pulp, a fantastic agronomic trait, but the underlying molecular regulatory mechanism remains largely unexplored. Here, the enhancement of carotenoids, especially lycopene, was confirmed by HPLC analysis of carotenoids in the pulp of bagged fruit and controls. qRT-PCR analysis of the 14 carotenoid pathway genes further revealed that upregulated PSY and downregulated CCD1 expression in bagged fruit could directly enhance the accumulation of carotenoids. In addition, RNA-seq analysis identified 311 differentially expressed genes (DEGs) in the bagged fruit and controls in five developmental stages. Weighted gene co-expression network analysis (WGCNA) identified 13 critical candidate genes among the DEGs, which are closely associated with lycopene accumulation. The underlying regulatory mechanism of these candidate genes on the transcription of carotenoid pathway genes in the bagged fruit was discussed. Considering that the candidate genes were involved in the corresponding metabolic pathways, the increase in sucrose content and decrease in ABA in bagged fruit were also identified, implying that these candidate genes may be indirectly related to carotenoid enhancement in pulp by regulating phytohormones, primary metabolism, and stress responses. The results provide new insights into the potential regulatory mechanism of lycopene enhancement in the pulp of bagged ‘Majiayou’ pomelo, facilitating breeding and orchard management efforts to improve the nutritional quality and esthetic value of citrus, and perhaps other fruit crops.

Effect of Tamarillo Fortification and Fermentation Process on Physicochemical Properties and Nutrient and Volatiles Content of Yoghurt.

Bright-red Laird’s Large tamarillo is a unique and under-utilised fruit that is a dietary source of carotenoids, vitamins C and E, and dietary fibre. The effects of the addition of freeze-dried tamarillo powder (5–15%) to milk and yoghurt starter either before (PRE) or after (POS) fermentation on physicochemical properties were examined. Using LC-MS and GG-MS, nutrient and volatile contents of tamarillo yoghurt were also examined. The addition of tamarillo prior to fermentation was associated with a more yellow colour and higher concentrations of tocopherol compared to when tamarillo was added after fermentation. Higher elastic modulus, PUFAs, pro-vitamin A content, and vitamin C retention were observed for POS than PRE. All tamarillo yoghurts showed improvement in syneresis, lower lactose content, and higher concentrations of antioxidant vitamins than the commercial premium-assorted fruits yoghurt from New Zealand Food Composition Data. Yoghurt fortified with tamarillo powder offers the potential for the development of a high-value nutritional product that could be a good source of vitamin C and a source of vitamin E and β-carotene, and maintain the volatiles that give tamarillo its distinctive flavour.

Phytochemical Content and Antioxidant Activity of Malus domestica Borkh Peel Extracts.

Apple is an important dietary source of carotenoids and phenolic compounds, and its regular consumption is associated with several health benefits. The aim of this study was to evaluate the phytochemical composition of fresh peels of four red-skinned (“Champion”, “Generos”, “Idared”, “Florina”) and two yellow-skinned (“Golden Delicious”, “Reinette Simirenko”) apple varieties. Antioxidant activity of apple peel extracts was determined by ferric reducing antioxidant power (FRAP) and ABTS radical scavenging capacity assays. Total carotenoid and polyphenolic contents were determined spectrophotometrically, while the profile of individual carotenoids and anthocyanins (in red-skinned varieties) was analyzed using high-performance liquid chromatography coupled to a photodiode array detector (HPLC-PDA). Carotenoid composition was specific for each variety, and total carotenoid content was slightly higher in yellow-skinned apple peels compared to red-skinned varieties. In contrast, total phenolic content was higher in the peels of red-skinned cultivars. Anthocyanin profile was predominated by cyanidin-3-O-galactoside. Antioxidant potential followed the trend of the total polyphenolic content, being highest in “Florina”, as measured by both FRAP and ABTS assays. Our results demonstrated apple peels have high phytochemical content with diverse compositions, and their regular consumption can be an excellent source of antioxidants.

Commercial Corn Hybrids as a Single Source of Dietary Carotenoids: Effect on Egg Yolk Carotenoid Profile and Pigmentation

Commercial high-yielding corn hybrids have not been evaluated for their ability to pigment egg yolk. Therefore, the objective of this research was to investigate the effects of commercial hybrids with different carotenoid profiles as the only source of pigments in the diets of hens on yolk color and carotenoid content, as well as the carotenoid deposition efficiency into the yolk. Treatment diets, differing only in one of five corn hybrids, were offered in a completely randomized design in six cages per treatment, each with three hens. Treatment diets and yolks differed in carotenoid profile (contents of lutein, zeaxanthin, β-cryptoxanthin and β-carotene, p < 0.001), with total carotenoid contents ranging from 17.13–13.45 µg/g in diet and 25.99–21.97 µg/g in yolk. The treatments differed (p < 0.001) in yolk color, which was determined by yolk color fan (10.8–9.83) and CIE Lab (redness; range 12.47–10.05). The highest yolk color intensity was achieved by a diet with the highest content of zeaxanthin, β-cryptoxanthin and β-carotene. The deposition efficiency of lutein and zeaxanthin (25.52 and 26.05%, respectively) was higher than that of β-cryptoxanthin and β-carotene (8.30 and 5.65%, respectively), and the deposition efficiency of all carotenoids decreased with increasing dietary content. Commercial corn hybrids provided adequate yolk color and could be the only source of carotenoids in the diets of hens, which could reduce the cost of egg production and increase farmers’ income.

Consumption dietary sources of lycopene, lutein, and zeaxanthin among young adults living in megapolis

Carotenoids are natural antioxidants, affecting apoptosis, absorbing active forms of oxygen, and improving visual performance through their blue light filtering capabilities. Lutein and zeaxanthin are carotenoids of the macular pigment that play a significant role in protecting against age-related macular degeneration (AMD), cataracts, and diabetic retinopathy. We analyzed the dietary sources of lycopene, lutein, and zeaxanthin of young adults living in a megapolis. We analyzed 431 food frequency questionnaires and used two different criteria for comparison: age (groups A1 and A2) and season (groups S1, spring, and S2, autumn). Raw red tomatoes and eggs are the main sources of carotenoids for the majority of respondents regardless of age and season. Significant differences between age groups were found for parsley, carrot, cheeseburger, and spring onion. Foods with high levels of carotenoids (tomato juice, pumpkin, spinach, and sprouts) were absent in the diets of most of the study participants. Watermelons and persimmons are seasonal sources of lycopene, lutein, and zeaxanthin. Dietary sources of carotenoids are present in insufficient quantities in the diets. Foods with high levels of lycopene, lutein, and zeaxanthin are absent or only occasionally included in the diet.

Carotenoids in Milk and the Potential for Dairy Based Functional Foods.

Carotenoids are a family of over 1100 known natural pigments synthesized by plants, algae, fungi and bacteria. Dietary intake of carotenoids is necessary for mammals as they cannot be synthesized in the body. In cows, the nature of the diet consumed strongly influences the composition of milk produced and this includes carotenoid concentration and profile. Fresh forage is the richest source of carotenoids for cows. The main carotenoids identified in forages are lutein, β-carotene, zeaxanthin and epilutein. Manipulating cow feed via carotenoid supplementation increases the carotenoid content of bovine milk. In humans, carotenoids have anti-oxidant, anti-inflammatory and provitamin A activity. Lutein is a major carotenoid in human milk and the brain tissue of adults and infants. Lutein and zeaxanthin are linked to improved eye health and cognitive function. Traditionally for humans, fruit and vegetables have been the main source of carotenoid intake. Functional foods present an opportunity to incorporate these naturally occurring compounds into milk products for added health benefits, widening the range of dietary sources of carotenoids. We offer an overview of the literature to date on carotenoid-fortified dairy products and infant formula. This review will describe and summarize the key mechanisms by which the carotenoid profile of bovine milk can be manipulated. We present findings on the origin and role of carotenoids in bovine and human milk, outline factors that impact the carotenoid content of milk, evaluate carotenoid-fortified milk products and discuss the associated challenges, such as bioaccessibility and stability.

Influence of natural pigment sources on growth performance, live and post slaughter skin pigmentation, serum carotenoids and lipid profile of broiler chickens

Carotenoids are bioactive molecules synthesized in plants and are important in thedevelopment of hues in the skin and muscles of chickens, which influence consumerperception and consumption. The extent of absorption and assimilation of carotenoids from different plant-based pigment sources was explored in this study. One hundred and twentyeight day old broiler chicks were allotted to four treatments, four replicates of eight chicks each. Chicks were fed a starter diet for 21 days and thereafter grower-finisher diets containing one of moringa (Moringa oleifera), baobab (Adansonia digitata) leaves, roselle (Hibiscus sabdariffa) calyces and orange (Citrus x sinensis) rind- at 4% of their diet for 35 days. Skin pigmentation was scored in the apterylum region and shank of live broiler chicken weekly and in the breast, back, vent, shank and abdominal fat of 56 day old broiler chicken post-slaughter using a DSM broiler colour fan. Serum carotenoids measured as red and yellow pigments and serum lipid profile were determined by a spectrophotometric method. Pigmentation was higher in the shank, with visual score ranging from 101.0 – 103.78 and least in the skin of the back ranging from 101.0 – 102.0 (P<0.05), while pigmentation in the vent and breast were similar for chickens on the different dietary treatments. Higher live and post-slaughter skin pigmentation was observed in chickens on moringa diet with visual score ranging from 103.1. – 103.75 and 102.0 – 103.78 respectively, and lower pigmentation in those on roselle diet, ranging from 101.13 – 101.32 and 101.0 – 101.34 respectively. Shank pigmentation score peaked at 21d for chickens on baobab (102.32) and roselle (101.32) diets, and 35d for chickens on themoringa and orange rind (103.75 and 102.06, respectively) diets. Apterylum pigmentation peaked at 21d for chickens on baobab (101.54) and orange (101.40) diets and 28d for chickens on the moringa (102.40) diet. Dietary sources of carotenoids did not significantly influence yellow pigment deposition in the serum between 21-28d of exposure while red pigment deposition in the serum was unaffected by the dietary treatments after 28d of exposure. Yellow pigment composition of serum was significantly (P<0.05) lowest in chickens on moringa diet at 14 and 21d (19.84 and 18.54 ppm). A similar trend was observed for red pigment composition of serum of chickens on moringa diet at 28 and 35d (19.60 and 18.36 ppm). However the serum lipid profile of chickens in the study was not affected by the different pigment sources in their diets. Absorption and assimilation of carotenoids varied for the different carotenoid sources assessed, with Moringa oleifera leaves significantly improving live and post-slaughter pigmentation of broilers.

Plant carotenoids evolution during cultivation, postharvest storage, and food processing: A review.

Carotenoids in nature are predominantly C40 hydrocarbons that may contain oxygenated functional groups. Although they are well-recognized to exhibit key human health benefits, they cannot be synthesized in the human body and must be obtained from the diet. Fruit and vegetables are the primary dietary sources of carotenoids because plants automatically synthesize these compounds to protect cells from oxidative damage that may occur upon photosynthesis due to light. Biosynthesis and accumulation of carotenoids in plants begin during cultivation through postharvest storage. However, these compounds naturally degrade upon plant senescence and also during food processing (e.g., blanching, pasteurization, and drying). In this article, evolution of carotenoids during cultivation, postharvest storage, and food processing is comprehensively reviewed. Appropriate conditions and methods to cultivate, store, and process fruit and vegetables to help retard carotenoid degradation and enhance carotenoid biosynthesis are also reviewed and identified.

Review of literature: carotenoids, chemical composition and dietary reference intake of buriti fruits

Although fruits and vegetables, sources of carotenoids, are widely available in Brazil, hypovitaminosis A constitutes a serious public health problem. There is lack of information available to the population about the dietary sources of carotenoids and factors affecting their bioavailability. The carotenoids also known as bioactive compounds have been associated with the reduction of the risk for degenerative diseases, such as cancer (modulators of immunological responses), cardiovascular diseases, macular degeneration and cataract. In Brazil the utilization of buriti fruit is not widespread; it is consumed only by the local population of some parts of the North and Central regions. Among those foods, out the foods of buritizeiro, the buriti has the highest content of β-carotene among the numerous foods already analyzed, as well as a source of oleic fatty acid, similar to olive oil. The buriti fruit provides the needs of DRIʼs (Dietary Reference Intake) of vitamin A for adult, being a good source of nutrition, knowing the variety of foods that composes a balanced diet. Also, the buriti fruit is a natural source of β-carotene (provitamin A). Also, it has antioxidant power by having carotenoids, polyphenols, vitamin C compared to other vegetables, can be considered a functional food.

A new variety of purple tomato as a rich source of bioactive carotenoids and its potential health benefits

Carotenoid-rich fractions (CRF) from pulp and peel of a new variety of purple tomato were investigated in comparison to a Red Cherry variety regarding carotenoids characterization, antioxidant capacity, and inhibition of proliferation of four tumor cell lines. CRF from peel of Purple tomato contains lutein, lycopene, and β-carotene up to 6, 1.5, and 2.5 times more than that of Red Cherry and it exhibited the highest antioxidant activity at 400 μg/mL, reaching 82% and 97% in DPPH and ABTS•+ assays, respectively. Besides that, the Purple peel showed the highest scavenging lipoperoxides capacity as well as displayed the highest ferric reducing antioxidant power compared to the other CRF. In turn, the Red Cherry pulp CRF showed the highest antiproliferative activity against four tumor cell lines (MCF-7, NCI-H460, HeLa, and HepG2) at non-toxic concentrations. High concentration of neurosporene, and lycopene in Red Cherry pulp CRF show to be related to the good antiproliferative activity found on it. Therefore, this new variety of nutrient-rich purple tomato could be explored as well as the commercial variety Red Cherry, since both are good sources of dietary carotenoids with health-promoting properties.

Carotenoid Intake and Serum Concentration in Young Finnish Children and Their Relation with Fruit and Vegetable Consumption.

Fruit and vegetable intake has been associated with a reduced risk of many chronic diseases. These foods are the main dietary source of carotenoids. The aim of the present study was to evaluate the associations between dietary intake and serum concentrations of α- and β-carotene in a sample of young Finnish children from the population-based birth cohort of the Type 1 Diabetes Prediction and Prevention (DIPP) Study. The current analysis comprised 3-day food records and serum samples from 207 children aged 1, 2 and 3 years. Spearman and partial correlations, as well as a cross-classification analyses, were used to assess the relationship between dietary intake and the corresponding biomarkers. Serum concentrations of α- and β-carotene were significantly higher among the 1-year-old compared to the 3-year-old children. Dietary intakes of α- and β-carotene correlated significantly with their respective serum concentrations in all age groups, the association being highest at the age of 1 year (α-carotene r = 0.48; p < 0.001 and β-carotene r = 0.47; p < 0.001), and lowest at the age of 3 years (α-carotene r = 0.44; p < 0.001 and β-carotene r = 0.30; p < 0.001). A cross-classification showed that 72–81% of the participants were correctly classified to the same or adjacent quartile, when comparing the reported dietary intakes and the concentrations of the corresponding carotenoid in serum. The 3-day food record seems to be reasonably valid in the assessment of root vegetable consumption among young Finnish children. Root vegetables were the main dietary source of both carotenoids in all age groups. The high consumption of commercial baby foods among the 1-year-old children was reflected in the relatively high dietary intake and serum concentration of both carotenoids.

Effect of green juice and their bioactive compounds on genotoxicity induced by alkylating agents in mice

ABSTRACTKale juice (Brassica oleracea L. var. acephala D.C.) is a reliable source of dietary carotenoids and typically contains the highest concentrations of lutein (LT) and beta-carotene (BC) among green leafy vegetables. As a result of their antioxidant properties, dietary carotenoids are postulated to decrease the risk of disease occurrence, particularly certain cancers. The present study aimed to (1) examine the genotoxic and antigenotoxic activity of natural and commercially available juices derived from Brassica oleracea and (2) assess influence of LT or BC against DNA damage induced by alkylating agents such as methyl methanesulfonate (MS) or cyclophosphamide (CP) in vivo in mice. Male Swiss mice were divided into groups of 6 animals, which were treated with water, natural, or commercial Brassica oleraceae juices (kale), LT, BC, MMS, or CP. After treatment, DNA damage was determined in peripheral blood lymphocytes using the comet assay. Results demonstrated that none of the Brassica oleraceae juices or carotenoids produced genotoxic effects. In all examined cell types, kale juices or carotenoids inhibited DNA damage induced by MMS or CP administered either pre- or posttreatment by 50 and 20%, respectively. Under our experimental conditions, kale leaf juices alone exerted no marked genotoxic or clastogenic effects. However, a significant decrease in DNA damage induced by MMS or CP was noted. This effect was most pronounced in groups that received juices, rather than carotenoids, suggesting that the synergy among constituents present in the food matrix may be more beneficial than the action of single compounds. Data suggest that the antigenotoxic properties of kale juices may be of therapeutic importance.

A focus on the regulation of carotenoid accumulation in carrot root

Carotenoids are important plant metabolites considered as beneficial for human health. Provided by fruits and vegetables, they are supposed to be implicated in preventing several chronic diseases. In plants, carotenoids play multiple roles as antioxidant molecules. In light-exposed organs, they also act as photosynthesis accessory pigments and pollinator or disseminator attractors. However, in underground organs, like tuber or root, their role is not clearly understood. Carrot is one of the most important sources of dietary carotenoids due to high content in root. Moreover, the large genetic diversity of this species makes it a suitable model to study carotenogenesis. This diversity results in a differential accumulation of carotenoids: mostly β-carotene, α-carotene, lycopene and lutein, leading to various root colors. Although the carotenoid biosynthetic pathway is well-characterized, basic knowledge of carotenogenesis regulation in roots is still lacking. It is generally considered that carotenoid biosynthesis may be controlled at distinct levels: allelic polymorphism, transcriptional regulation, chromoplast differentiation and root development. Previous works have been conducted to elucidate how those different regulation scales impact carotenoid accumulation in carrots. For instance, single nucleotide polymorphisms detected in carotenoid biosynthesis genes like PSY are correlated with root color. However, little is known about the other types of regulation in carrot. In relation with these intracellular mechanisms, external factors may affect carotenoid accumulation as demonstrated for other plant secondary metabolites. This presentation is an overview of the current knowledge about the regulation of carotenoid accumulation in carrot root and the remaining questions to be addressed.

Total carotenoids and antioxidant activity of fillets and shells (in natura or cooked) of “Vila Franca” shrimp (Litopenaeus Schmitti) in different intervals of storage under freezing

ABSTRACT Shrimps are sources of carotenoids, astaxanthin is the predominant, responsible for their special and desirable properties, as well as for their instability under heat treatment during the domestic preparation, industrial processing or storage under freezing. These can cause discoloration and reduce the beneficial health properties. This study aimed to evaluate the effect of heat treatment and storage under freezing (0, 45 and 90 days) on the levels of total carotenoids and stability of the antioxidant activity of ethanolic extracts of fillets and shells, raw and cooked, of the white shrimp (“Vila Franca”) Litopenaeus schmitti (Burkenroad, 1938). The antioxidant ability of the extracts was evaluated using the radicals DPPH• (2,2-diphenyl-1-picryl-hydrazyl) and ABTS+• (2,2’-azino-bis (3-ethylbenzothiazoline-6 sulfonic acid), as well as by the iron reducing power (FRAP) test. The extracts of cooked or in natura shrimps (fillets and shells) represent dietary sources of carotenoids, displaying antioxidant activity through all the tested methods, after heat treatment and storage under freezing. The antioxidant activity of the extracts was superior to the one of ascorbic acid, mainly in the cooked fillet and shells. The samples of shrimp shells seemed a valuable source of carotenoids, whose antioxidant activity was verified even 90 days after freezing, and can be used in food products as functional natural supplement, adding value to this waste.