Carotenoid fates in plant foods: Chemical changes from farm to table and nutrition

文献类型： 外文期刊

第一作者： Wang, Yanqi

作者： Wang, Yanqi;Yang, Feilong;Liu, Ting;Zhao, Chengying;Gu, Fengying;Wang, Feng;Zheng, Jinkai;Zhao, Chengying;Zheng, Jinkai;Du, Hengjun;Xiao, Hang;Wang, Feng

作者机构：

关键词： Carotenoid; plant food; chemical change; release; degradation; metabolism

期刊名称：CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION （ 影响因子：11.208； 五年影响因子：12.104 ）

ISSN： 1040-8398

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收录情况： SCI

摘要： Carotenoids in plant foods are sources of pro-vitamin A and nutrients with several health benefits, including antioxidant and anticancer activities. However, humans cannot synthesize carotenoids de novo and must obtain them from the diet, typically via plant foods. We review the chemical changes of carotenoids in plant foods from farm to table and nutrition, including nutrient release and degradation during processing and metabolism in vivo. We also describe the influencing factors and proposals corresponding to enhancing the release, retention and utilization of carotenoids, thus benefiting human health. Processing methods influence the release and degradation of carotenoids, and nonthermal processing may optimize processing effects. The carotenoid profile, food matrix, and body status influence the digestion, absorption, and biotransformation of carotenoids in vivo; food design (diet and carotenoid delivery systems) can increase the bioavailability levels of carotenoids in the human body. In this review, the dynamic fate of carotenoids in plant foods is summarized systematically and deeply, focusing on changes in their chemical structure; identifying critical control points and influencing factors to facilitate carotenoid regulation; and suggesting multi-dimensional strategies based on the current state of food processing industries to achieve health benefits for consumers.

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