What to Know about Carotenoids


Robert M. Albert (Editor)

Series: Nutrition and Diet Research Progress
BISAC: MED060000
DOI: https://doi.org/10.52305/BVBS1249

Carotenoids are the yellow, red, and orange pigments that are produced by various plants, algae, fungi, and bacteria, and can act as antioxidants in humans. In Chapter One of this four-chapter monograph, the authors describe astaxanthin, a reddish carotenoid found in seafood with potent antioxidant characteristics. Chapter Two compiles the challenges encountered in the oral bioavailability of lutein, a xanthophyll carotenoid. Chapter Three reviews the main parameters of the production of yeast carotenoids and the downstream processes to obtain carotenogenic extracts. Chapter Four summarizes known data on total carotenoid contents and chemical diversity of Rosaceae fruits.

Table of Contents


Chapter 1. Astaxanthin as a Valuable Natural Carotenoid
(Farah Ayuni Mohd Hatta1, Rashidi Othman, Qurratu Aini Mat Ali, Razanah Ramya, Nur Hanie Mohd Latif and Wan Syibrah Hanisah Wan Sulaiman – Institute of Islam Hadhari, The National University of Malaysia, Bangi, Selangor Darul Ehsan, Malaysia, et al.)

Chapter 2. Challenges in Oral Bioavailability of Luten
(Ishani Bhat, Saisree Iyer, Vanessa Fernandes, Divyashree M and Bangera Sheshappa Mamatha – Nitte (Deemed to be University), Nitte University Center for Science Education and Research, Paneer Campus, Deralakatte, Mangalore, Karnataka, India)

Chapter 3. Technological Approaches to the Production of Yeast Carotenoids
(Lucielen Oliveira Santos, Pedro Garcia Pereira Silva, Daniel Prescendo Júnior, Tabita Veiga Dias Rodrigues, Erika Carvalho Teixeira and Janaina Fernandes de Medeiros Burkert – Federal University of Rio Grande, School of Chemistry and Food, Rio Grande, RS, Brazil)

Chapter 4. Rosaceae Fruits as a Valuable Source of Carotenoids. A Review
(T. Negreanu-Pirjol, D. R. Popoviciu, and B. S. Negreanu-Pirjol – Faculty of Pharmacy, “Ovidius” University of Constanta, Romania, et al.)


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