Carotenoids in Food

By G. Britton, F. Khachik. 2009

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A global perspective on carotenoids: Metabolism, biotechnology, and benefits for nutrition and health. (2018, background): “Food sources with high or very high carotenoid levels include green vegetables, apricot, carrot, mango, palm oil, buriti and sweetpotato for β-carotene, persimmon, pitanga, papaya, pumpkin and tangerines for β-cryptoxanthin, green vegetables, pumpkin, sastra, and egg yolk for lutein, Chinese wolfber”
Carotenoids from fruits and vegetables: Chemistry, analysis, occurrence, bioavailability and biological activities. (2015, background): “…units joined together in specific manner that the organization of isoprenoid units is reversed at the centre of the molecule so that the nonterminal methyl groups are in a 1,5- position and remaining two central methyl groups are in a 1,6-position relationship (Figure 1a) (Britton & Khachik, 2009).”
Contribution of violaxanthin, neoxanthin, phytoene and phytofluene to total carotenoid intake: Assessment in Luxembourg (2012, background): “Carotenoid content in plant food depends on a multitude of factors, such as differences in climate, the availability of water and nutrients in the soil (Chenard et al., 2005), varying cultivars, and time of harvest and ripening state (reviewed by Britton and Khachik, 2009).”