Carotenoids are fascinating compounds that can be converted into many others, including retinoids that also play key roles in many processes. Although carotenoids are largely known in the context of ...food science, nutrition, and health as natural colorants and precursors of vitamin A (VA), evidence has accumulated that even those that cannot be converted to VA may be involved in health‐promoting biological actions. It is not surprising that carotenoids (most notably lutein) are among the bioactives for which the need to establish recommended dietary intakes have been recently discussed. In this review, the importance of carotenoids (including apocarotenoids) and key derivatives (retinoids with VA activity) in agro‐food with relevance to health is summarized. Furthermore, the European Network to Advance Carotenoid Research and Applications in Agro‐Food and Health (EUROCAROTEN) is introduced. EUROCAROTEN originated from the Ibero‐American Network for the Study of Carotenoids as Functional Food Ingredients (IBERCAROT).
Carotenoids are versatile natural compounds that can be converted into a myriad of other compounds, including compounds with vitamin A activity. Carotenoids are also very important as natural colors and therefore in food acceptability. In recent decades, evidence has accumulated that carotenoids and their derivatives can help promote health and contribute to reducing the risk of a number of diseases.
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BFBNIB, FZAB, GIS, IJS, KILJ, NLZOH, NUK, OILJ, SAZU, SBCE, SBMB, UL, UM, UPUK
Carotenoids are lipophilic isoprenoid compounds synthesized by all photosynthetic organisms and some non-photosynthetic prokaryotes and fungi. With some notable exceptions, animals (including humans) ...do not produce carotenoids de novo but take them in their diets. In photosynthetic systems carotenoids are essential for photoprotection against excess light and contribute to light harvesting, but perhaps they are best known for their properties as natural pigments in the yellow to red range. Carotenoids can be associated to fatty acids, sugars, proteins, or other compounds that can change their physical and chemical properties and influence their biological roles. Furthermore, oxidative cleavage of carotenoids produces smaller molecules such as apocarotenoids, some of which are important pigments and volatile (aroma) compounds. Enzymatic breakage of carotenoids can also produce biologically active molecules in both plants (hormones, retrograde signals) and animals (retinoids). Both carotenoids and their enzymatic cleavage products are associated with other processes positively impacting human health. Carotenoids are widely used in the industry as food ingredients, feed additives, and supplements. This review, contributed by scientists of complementary disciplines related to carotenoid research, covers recent advances and provides a perspective on future directions on the subjects of carotenoid metabolism, biotechnology, and nutritional and health benefits.
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GEOZS, IJS, IMTLJ, KILJ, KISLJ, NLZOH, NUK, OILJ, PNG, SAZU, SBCE, SBJE, UL, UM, UPCLJ, UPUK, ZRSKP
In this work, the importance of dietary carotenoids in skin health and appearance is comprehensively reviewed and discussed. References are made to their applications in health-promoting and ...nutricosmetic products and the important public health implications that can be derived. Attention is focused on the colourless UV radiation (UVR)-absorbing dietary carotenoids phytoene and phytofluene, which are attracting increased interest in food science and technology, nutrition, health and cosmetics. These compounds are major dietary carotenoids, readily bioavailable, and have been shown to be involved in several health-promoting actions, as pinpointed in recent reviews. The growing evidence that these unique UVR-absorbing carotenoids with distinctive structures, properties (light absorption, susceptibility to oxidation, rigidity, tendency to aggregation, or even fluorescence, in the case of phytofluene) and activities can be beneficial in these contexts is highlighted. Additionally, the recommendation that the levels of these carotenoids are considered in properly assessing skin carotenoid status is made.
There is an increasing trend in the consumption of olive oil, especially extra virgin olive oil, due to its health benefits. These health benefits are mainly correlated to health-promoting components ...of olive oil such as polyphenols, tocopherols, and carotenoids, positive effects of olive oil on the inhibition of foodborne pathogens, stimulation of the growth of beneficial microorganisms, and its antioxidant activity. These attributes make olive oil one of the leading healthy edible oils worldwide.
The current study overviews the recent findings on the health benefits of olive oil consumption including its effects on gut microbiota, its antioxidant activity, and its ability in preventing cardiovascular disease (CVD). In addition, the potential mechanism involved in these health-promoting effects are discussed.
Key findings and conclusions: This study showed that olive oils originated from various regions of the world can pose some positive effects on gut microbiota. Moreover, this edible oil (especially the extra virgin type) can prevent CVD due to the high levels of valuable bioactive components including phenolic compounds (e.g. oleocanthal, tyrosol, hydroxytyrosol, oleuropein, and oleuropein aglycone) and the presence of highly bioavailable health-promoting carotenoids such as provitamin A, β-carotene, and lutein. Furthermore, the oral intake of extra virgin olive oil can be beneficial in preventing cancer and type 2 diabetes. Therefore, the consumption of olive oil, especially the extra virgin type, can be recommended not only because of its healthy fatty acid profile (particularly oleic acid) but also due to valuable positive effects of its bioactive components on human health.
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•Olive oil, especially,extra virgin olive oil (EVOO), contains bioactive compounds (e.g., polyphenols).•Fatty acid profile of EVOO is rich in oleic acid which possess beneficial health effects.•EVOO could improve health through positive effects on gut microbiota.•EVOO could reduce the risk of cardiovascular diseases.•EVOO could reduce the risk of hypertension, type 2 diabetes, and cancer.
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GEOZS, IJS, IMTLJ, KILJ, KISLJ, NLZOH, NUK, OILJ, PNG, SAZU, SBCE, SBJE, UILJ, UL, UM, UPCLJ, UPUK, ZAGLJ, ZRSKP
Carotenoids are isoprenoids compounds widely distributed in foods. A difference of carotenoids relative to other food bioactives is that some can be converted into compounds exhibiting vitamin A ...activity, which is essential for humans. Besides, they are more versatile as they are also natural pigments, antioxidants and can be involved in health-promoting actions. Lately, they are also attracting interest in relation to skin beauty. Their importance for different industry sector (foods, feeds, pharmaceutical, cosmetics) is therefore indisputable. Carotenoids can be obtained by different approaches including extraction from appropriate sources or synthesis.
Due to their advantages (easiness for the optimization of conditions to obtain higher yields, versatility, etc.) fermentative processes have been long studied and even applied at industrial scale for their production. On the other hand, food fermentation is an ancient approach that usually results in products with new characteristics, enhanced quality and/or better preservation. However, the impact of such processes on the carotenoids present in the foods and their bioavailability are not well understood yet.
In this work, approaches used to obtain carotenoids by fermentation are reviewed as well as the impact of food fermentation on these compounds. Some research needs are also pinpointed, including further studies on the effect of food fermentations on the potential bioavailability of carotenoids, the production of carotenoids of commercial interest other than β-carotene, lycopene or astaxanthin or that of carotenoid cleavage derivatives.
•Alcoholic or lactic acid fermentations do not cause important losses of carotenoids.•Increased carotenoids after fermentation due to facilitated extractability.•Fermentations can lead to increased aroma compounds from carotenoids.•β-carotene or lycopene are produced from fermentation (B. trispora).•Fermentation can produce “uncommon” “unusual” carotenoids such as torulene or torularhodin.
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GEOZS, IJS, IMTLJ, KILJ, KISLJ, NLZOH, NUK, OILJ, PNG, SAZU, SBCE, SBJE, UILJ, UL, UM, UPCLJ, UPUK, ZAGLJ, ZRSKP
Free radical scavenging properties of Lycopene (LYC), Phytofluene (PF), and Phytoene (PE) are studied experimentally, considering the electron transfer mechanism and using the ABTS•+ decolouration ...assay. Density Functional Theory is used to obtain the theoretical UV–visible spectra of ABTS (neutral and cation) and to determine the free radical scavenger capacity in terms of the electron donor mechanism and the deactivation of singlet oxygen. The experimental data agreed very well with the theoretical results. Considering both mechanisms, LYC, PF, and PE can be considered good free radical scavengers, with LYC turning out to be the best and PE the worst antiradical. However, the triplets that formed following the deactivation of singlet oxygen presented similar capacity for donating electrons. In the case of triplets, the antiradical capacity of LYC, PF, and PE is similar in terms of the electron donor mechanism. Although the results indicated that PF and PE are not as effective antiradicals as LYC, which is to be expected due to the number of conjugated double bonds, they do present a higher antioxidant capacity than expected considering the small number of conjugated double bonds.
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IJS, KILJ, NUK, PNG, UL, UM
This study was aimed at assessing the differences between industrially processed and hand-squeezed orange juices (OJs) in relation to their color, particle size, carotenoid content, and carotenoid ...bioaccessibility. Specifically, industrial samples of fresh squeezed OJs after the finishing steps (FISO) and the same OJs after pasteurization (PISO), as well as hand-squeezed OJs (HSO) were studied. The results showed that the HSO and PISO were different (p < 0.05) in terms of color (darker and more reddish vs brighter, more yellowish and colorful), particle size (volume and surface area mean diameter), and total carotenoid content (29 ± 5 and 22 ± 3 mg/L, respectively). On the other hand, the industrial extraction of OJs reduced the particle size distribution, and accordingly, the relative bioaccessibility of bioactive carotenoids increased (p < 0.01). Independently of the type of OJ, the bioaccessibility of carotenoids in decreasing order was the following: α-carotene > β-cryptoxanthin > β-carotene > zeaxanthin > lutein.
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IJS, KILJ, NUK, PNG, UL, UM, UPUK
The beneficial effects of olive leaves are known from ancient times. In this regard, both the olive leaves and the different preparations obtained from them (e.g. infusions, extracts) have been ...traditionally used for the treatment of various diseases or to alleviate the symptoms associated with different pathologies. In addition, the use of olive leaves extracts as nutraceuticals along today's continuous usage in cosmetics and medicine is common.
Most of the health-related benefits of olive leaves have been associated to their high content in antioxidant bioactive compounds such as polyphenols, carotenoids, etc., being oleuropein and hydroxytyrosol some of the phenolic compounds which have attracted more interest by the both the scientific community and industry (food, pharmaceutical, among others). In this regard, olive leaves can be used to prevent oxidation processes as well as for other several applications in food industry such as to enhance the nutritive value of foods by delivering important nutrients to consumer's diets. At this stage of development, the implications of the extracts obtained from olive leaves and/or the isolated compounds on gut microbiota is scarce and limited.
In the present review, the main extraction techniques (conventional and innovative), the bioaccessibility and bioavailability of the compounds found in olives as well as their impact on gut microbiota will be discussed.
•Olive leaves (OL) used in the human diet as an extract, a herbal tea and a powder.•OL rich source of antioxidant bioactive compounds (eg. oleuropein, hydroxytyrosol).•There is a need to optimize extraction processes according to targeted compound.•Different biological activity according to the targeted polyphenols.•OL important role preventing oxidative stress and risk of developing chronic diseases.
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GEOZS, IJS, IMTLJ, KILJ, KISLJ, NLZOH, NUK, OILJ, PNG, SAZU, SBCE, SBJE, UILJ, UL, UM, UPCLJ, UPUK, ZAGLJ, ZRSKP
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•Deficit irrigation can be used to save water for the cultivation of cherry tomatoes.•In some cases the treatment affected the quality parameters studied.•The parameters were affected ...frequently with plant height, ripening and seasons.•80% water can be saved without causing marked changes in the parameters studied.
The purpose of this study was to assess the relationship between the effect of regulated deficit irrigation, cluster, developmental stages and two seasons (autumn 2015 and spring 2016) on the commercial and functional quality (carotenoids and plenolics levels) in ‘Lazarino’ and ‘Summerbrix’ tomatoes. Autumn had a positive effect on the commercial quality, with larger fruits (22% in ‘Summerbrix’; 26% in ‘Lazarino’) and higher soluble solids (16% in ‘Summerbrix’; 12% in ‘Lazarino’). Total carotenoids did not change significantly with irrigation and variety while total phenolics did with the cluster and season. In most cases, the main amounts of carotenoids and phenolic were found in the higher cluster and carotenoids in ripe fruit. Thus, irrigation of such varieties could be reduced drastically (ca. 80%) without affecting considerably the overall quality of their fruits (changes not greater than 30%).
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GEOZS, IJS, IMTLJ, KILJ, KISLJ, NLZOH, NUK, OILJ, PNG, SAZU, SBCE, SBJE, UL, UM, UPCLJ, UPUK, ZRSKP
Phytoene (PT) and phytofluene (PTF) are rarities within carotenoids as they are colorless. Despite they have been mostly ignored in the past, there is strong evidence that they are major dietary ...carotenoids readily bioavailable in humans that could be involved in health-promoting biological actions. It is not surprising that they are the trendiest among the major dietary carotenoids.
In this review, we summarize recent insight and pinpoint sustainable approaches that can be used to innovate in the production of colorless carotenoid-rich products, in alignment with the new challenges posed by the European Union Green Deal and other international frameworks advocating for sustainability.
The health-promoting properties of tomato, commonly associated with lycopene, could actually be due to some extent to PT and PTF. It has recently been shown that certain agronomic practices and industrial processes that favor sustainable food production can be harnessed to produce products with enhanced contents or potential bioavailability. Although colorless carotenoids are attracting increased attention they have been scarcely tapped for the development of innovative products.
•Phytoene and phytofluene are peculiar carotenoids as they are colorless.•They have been largely ignored but are major dietary carotenoids.•They are bioavailable and may intervene in health-promoting biological actions.•Recent findings useful to develop new sustainable products were reviewed.•Some sustainable practices can increase their levels and bioaccessibility.
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GEOZS, IJS, IMTLJ, KILJ, KISLJ, NLZOH, NUK, OILJ, PNG, SAZU, SBCE, SBJE, UILJ, UL, UM, UPCLJ, UPUK, ZAGLJ, ZRSKP
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