Carotenoids in foods

Pavlova, Tatjana and Stamatovska, Viktorija and Dimov, Ivan Dimov and Nakov, Gjore and Kalevska, Tatjana (2018) Carotenoids in foods. Applied Researches in Technics, Technologies and Education, 6 (4). pp. 321-328. ISSN 1314-8796

Full text not available from this repository.


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- arotene, lycopene, lutein, zeaxanthin and astaxanthin.

Item Type: Article
Subjects: Scientific Fields (Frascati) > Natural sciences > Chemical sciences
Scientific Fields (Frascati) > Natural sciences > Other natural sciences
Divisions: Faculty of Technology and Technical Sciences
Depositing User: Prof. d-r. Viktorija Stamatovska
Date Deposited: 16 Mar 2020 09:02
Last Modified: 16 Mar 2020 09:02

Actions (login required)

View Item View Item