Author:
Ahmad Arslan,Riaz Sakhawat,Shahzaib Nadeem Muhammad,Mubeen Umber,Maham Khadija
Abstract
Carotenes are fat-soluble pigments found in a variety of foods, the majority of which are fruits and vegetables. They may have antioxidant biological properties due to their chemical makeup and relationship to cellular membranes. And over 700 carotenoids have been found, with—carotene, lutein, lycopene, and zeaxanthin is the most significant antioxidant food pigments. Their capacity to absorb lipid peroxides, reactive oxygen species (ROS) and nitrous oxide is likely linked to their anti-oxidative properties (NO). The daily requirements for carotenoids are also discussed in this chapter. Heart disease is still a prominent source of sickness and mortality in modern societies. Natural antioxidants contained in fruits and vegetables, such as lycopene, a-carotene, and B-carotene, may help prevent CVD by reducing oxidative stress, which is a major factor in the disease’s progression. Numerous epidemiological studies have backed up the idea that antioxidants might be utilized to prevent and perhaps treat cardiovascular illnesses at a low cost. Supplements containing carotenoids are also available, and their effectiveness has been proven. This article provides an overview of carotenoids’ chemistry, including uptake, transport, availability, metabolism, and antioxidant activity, including its involvement with disease prevention, notably cardiovascular disease.
Reference143 articles.
1. Krinsky NI. Actions of carotenoids in biological systems. Annual Review of Nutrition. 1993;13:561-587
2. Crews HA, Link G, Andersen R, Bradesco V, Holst B, Maiani G, et al. A critical assessment of some biomarker approaches linked with dietary intake. The British Journal of Nutrition. 2001;86:5-35
3. Olson JA. In: Porter JW, Spurgeon SL, editors. Formation and Function of Vitamin a. Biosynthesis of Isoprenoid Compounds. Vol. 2. New York: Wiley & Sons; 1983. pp. 371-412
4. Parker RS. Carotenoids in human blood and tissues. The Journal of Nutrition. 1989;119:101-104
5. Khachik F, Beecher GR, Whittaker NF. Separation, identification, and quantification of the major carotenoid and chlorophyll constituents in extracts of several green vegetables by liquid chromatography. Journal of Agriculture Food Chemistry. 1986;34:603-661
Cited by
3 articles.
订阅此论文施引文献
订阅此论文施引文献,注册后可以免费订阅5篇论文的施引文献,订阅后可以查看论文全部施引文献