Structures, Nomenclature and General Chemistry of Carotenoids and Their Esters
Carotenoid Assembly in Fruits and Vegetables
Biosynthesis and Esterification of Carotenoids During Fruit Ripening
Identification of Carotenoids and Carotenoid Esters
Dietary Intake of Carotenoids: Nutritional Status Assessment and the Importance of Considering Free and Ester Forms in Foods
Bioavailability and Metabolism of Carotenoid Esters
In Vitro Digestion Protocols: The Benchmark for Estimation of In Vivo Data
About this book
Carotenoids are found in some food plants, flowers and animals, in free form and also esterified with fatty acids. Recent research has concentrated on the extent of carotenoid esters in these sources, how to assess their presence and the amount available for potential health effects. Focusing on the occurrence and assembly in foods, biosynthesis, analytical methods for identification and quantification, dietary intake and metabolism, the most recent research is represented and a balanced overview of what is known about carotenoid esters is provided.
As the first book to address this topic in a comprehensive way, it ensures a better understanding of the importance of carotenoid esters to both food and health, and provides one source for researchers in food science, nutrition, natural products and the food and pharmaceutical industries. Carotenoid Esters in Foods will be a valued addition to the literature, specifically for those conducting research into carotenoids and carotenoid esters in foods. It is a unique contribution and a must-have source for those in this community.