Impact of food processing on content and bioavailability of carotenoids

Amy C. Boileau, John W. Erdman

Research output: Chapter in Book/Report/Conference proceedingChapter

Abstract

A number of variables determine the carotenoid content of raw whole fruits and vegetables. These include variety (cultivars), maturity at harvest, growing season, indoor versus outdoor growth, growing location, and harvest storage conditions (1-3). When considering the absolute carotenoid content of foods, it is important to keep in perspective the inherent bioavailability differences between carotenoids from fruits versus carotenoids from vegetables, as well as the impact of food processing and cooking on bioavailability. These con- siderations are important when attempting to reasonably determine individual or population intake of carotenoids from foods.

Original languageEnglish (US)
Title of host publicationCarotenoids in Health and Disease
PublisherCRC Press
Pages209-228
Number of pages20
ISBN (Electronic)9780203026649
ISBN (Print)9780824754167
StatePublished - Jan 1 2004

ASJC Scopus subject areas

  • Medicine(all)
  • Health Professions(all)

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