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Carotenoids: From Plants to Food and Feed Industries

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Microbial Carotenoids

Part of the book series: Methods in Molecular Biology ((MIMB,volume 1852))

Abstract

In this review, carotenoids from plants are described, and their natural existence is addressed. Carotenoids are 40-carbon isoprenoid molecules that produce the red, yellow, and orange pigmentation found in nature. Various plants, microalgae, bacteria, and fungi are natural sources of carotenoids and are presented in detail. The chemistry of carotenoids and their classification is also described along with the effect of carotenoids on human health which is explained with focus on lutein—zeaxanthin, astaxanthin, canthaxanthin, capsanthin, and lycopene. Clinical studies suggest that carotenoid consumption is associated with lower risk of cardiovascular disease, cancer, and eye disease. Finally, another issue discussed is the role of carotenoids in animals and their feed with focus on birds, fish and crustaceans, livestock, and poultry.

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Langi, P., Kiokias, S., Varzakas, T., Proestos, C. (2018). Carotenoids: From Plants to Food and Feed Industries. In: Barreiro, C., Barredo, JL. (eds) Microbial Carotenoids. Methods in Molecular Biology, vol 1852. Humana Press, New York, NY. https://doi.org/10.1007/978-1-4939-8742-9_3

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  • DOI: https://doi.org/10.1007/978-1-4939-8742-9_3

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  • Publisher Name: Humana Press, New York, NY

  • Print ISBN: 978-1-4939-8741-2

  • Online ISBN: 978-1-4939-8742-9

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