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Carotenoids as Food Products Components and Health Promoting Agents

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Analytical Methods in the Determination of Bioactive Compounds and Elements in Food

Part of the book series: Food Bioactive Ingredients ((FBC))

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Abstract

This chapter covers carotenoids, a class of over 700 lipid-soluble bioactive compounds. The key topics of the chapter are carotenoids chemical structure, potential in nutrition, and a broad spectrum of biological functions for health benefits and therapeutic applications. The properties of lycopene β-carotene, astaxanthin, lutein, and zeaxanthin are discussed in detail. The content of carotenoids in food and their bioavailability are also discussed, as well as the growing interest of food designers in the development of functional food products and dietary supplements. The final section covers briefly the current analytical techniques and methodologies used in the analysis of carotenoids in foods and human samples.

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Authors and Affiliations

  1. Department of Gastronomy Sciences and Functional Foods, Faculty of Food Science and Nutrition, Poznań University of Life Sciences, Poznań, Poland

    Anna Gramza-Michałowska, Bartosz Kulczyński & Andrzej Sidor

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  1. Anna Gramza-Michałowska
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  2. Bartosz Kulczyński
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  3. Andrzej Sidor
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Correspondence to Anna Gramza-Michałowska .

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Editors and Affiliations

  1. Institute of Chemistry and Technical Electrochemistry, Poznan University of Technology, Poznań, Poland

    Magdalena Jeszka-Skowron

  2. Institute of Chemistry and Technical Electrochemistry, Poznan University of Technology, Poznań, Poland

    Agnieszka Zgoła-Grześkowiak

  3. Institute of Chemistry and Technical Electrochemistry, Poznan University of Technology, Poznań, Poland

    Tomasz Grześkowiak

  4. Vegetable R & D Department, Bayer Crop Science division, Gauribidanur, Karnataka, India

    Akula Ramakrishna

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Gramza-Michałowska, A., Kulczyński, B., Sidor, A. (2021). Carotenoids as Food Products Components and Health Promoting Agents. In: Jeszka-Skowron, M., Zgoła-Grześkowiak, A., Grześkowiak, T., Ramakrishna, A. (eds) Analytical Methods in the Determination of Bioactive Compounds and Elements in Food. Food Bioactive Ingredients. Springer, Cham. https://doi.org/10.1007/978-3-030-61879-7_5

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