CAROTENOIDS IN FOODS
| Autor: | Gjore Nakov, Ivan Dimov, Tatjana Kalevska, Tatjana Pavlova, Viktorija Stamatovska |
|---|---|
| Jazyk: | angličtina |
| Rok vydání: | 2018 |
| Předmět: |
chemistry.chemical_classification
lutein Chemistry pigments food carotenoids food and beverages 04 agricultural and veterinary sciences General Medicine lycopene 040401 food science astaxanthin 0404 agricultural biotechnology zeaxanthin β-carotene lcsh:Technology (General) lcsh:T1-995 Food science Carotenoid |
| Zdroj: | Applied Researches in Technics, Technologies and Education, Vol 6, Iss 4, Pp 321-328 (2018) |
| ISSN: | 1314-8796 |
| Popis: | Carotenoids are pigments giving the yellow, orange and red colours to the fruits, vegetables, as well as products manufacturing from them. They belong to bio-active compound, being of special interest for the food scientists, nutritionists and food industry due to its positive effect on human health. They function as secondary antioxidants in the food, with ability for significant reduction of the oxygen. Their provitamin role is also very important. Human body has no ability to synthesize them, so those compounds should be taken through diet. Carotenoids are widespread in plants, but they could be found in poultry, eggs and fish, as well. The most common carotenoids in the food include β-carotene, lycopene, lutein, zeaxanthin and astaxanthin. |
| Databáze: | OpenAIRE |
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