By Delia B. Rodriguez-Amaya

Carotenoids have been first studied as average pigments, then as precursors of diet A, after which as bioactive compounds opposed to power ailments. those compounds were and stay the topic of severe examine world wide, now with an increased scope.

Food Carotenoids: Chemistry, Biology and Technology gathers the entire very important information regarding those significant compounds which effect either meals caliber and human future health. It integrates in a single quantity a number of points of nutrients carotenoids, such as:

  • Structures and physicochemical properties
  • Biosynthetic pathways and metabolism
  • Analysis and composition of foods
  • Stability and reactions in the course of processing
  • Commercial creation as meals colorants and precursors of aroma compounds
  • Bioavailability and overall healthiness benefits

Having labored with carotenoids in numerous points for forty four years, Delia Rodriguez-Amaya is uniquely put to move on her wealth of information during this box. This ebook will function strong history details for execs in nutrients technological know-how, nutrients expertise, foodstuff, Agriculture, Biology, Chemistry and scientific Sciences, no matter if within the academe, undefined, governmental and non-governmental agencies.

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Extra resources for Food Carotenoids: Chemistry, Biology and Technology

Example text

2001, 2004; Rodríguez‐Concepción and Boronat, 2002). It is now believed that plants synthesize carotenoids mainly by the MEP pathway rather than the MVA pathway as previously assumed (Bramley, 2002). , 2005b), although the formation of plastid isoprenoids at some developmental stages can arise partly from the MVA pathway. , 1997; Rohmer, 1999; Taylor and Ramsey, 2005). , 2005a). In the MVA pathway, condensation of two molecules of acetyl‐CoA mediated by the enzyme acetoacetyl‐CoA thiolase (AACT) produces acetoacetyl‐CoA (Rodríguez‐ Concepción and Boronat, 2002; Lombard and Moreira, 2011).

2004. HarvestPlus handbook for carotenoid analysis. Washington: International Food Policy Research Institute. Rodriguez‐Amaya DB, Kimura M, Godoy HT, Amaya‐Farfan J. 2008. Updated Brazilian database on food carotenoids: factors affecting carotenoid composition. J Food Comp Anal 21:445–63. Ruban AV, Horton P, Young AJ. 1993. Aggregation of higher plant xanthophylls: Differences in absorption spectra and in dependency on solvent polarity. J Photobiol Photobiochem B 21:229–34. Schieber A, Carle R.

1989. Antioxidant activity of beta‐carotene related carotenoids in solution. Lipids 24:659–62. Tinkler JH, Boehm F, Schalch W, Truscott TG. 1994. Dietary carotenoids protect human cells from damage. J Photochem Photobiol 26:283–5. Tiziani S, Schwartz SJ, Vodovotz Y. 2006. Profiling of carotenoids in tomato juice by one‐ and two‐­ dimensional NMR. J Agric Food Chem 54:6094–100. Truscott TG. 1996. β‐Carotene and disease: A suggested pro‐oxidant and anti‐oxidant mechanism and ­speculations concerning its role in cigarette smoking.

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