C«Carotenoids

Bauernfeind, J.C., Carotenoids as Colorants and Vitamin A Precursors, Academic Press, New York, 1981. 

Klaiii, H. and Bauernfeind, J.C., Carotenoids as food color, in Carotenoids as Colorants and Vitamin A Precursors, Bauernfeind, J.C., Ed., Academic Press, New York, 1981, 48. 

Ahneida, L.B. and Penteado, M.V.C., Carotenoids with provitamin A activity of carrots Daucus carota L.) consumed in Sao Paulo, Brazil, Rev. Farm. Bioquim. Univ. S. Paulo, 23, 133, 1987. 

Giuliano, G., Giliberto, L. and Rosati, C., Carotenoid isomerase a tale of light and... 

Bauerfeind, J.C., Carotenoid vitamin A precursors and analogs in foods and feeds, J. Agric. Food Chem., 20, 456, 1972. 

Figure 9.13 compares X-band EPR spectra of Fe-MCM-41 before (a) and after (b) and (c) carotenoid adsorption. The sample with incorporated Car exhibits a signal with g=2.0028 + 0.0002, characteristic of carotenoid radical cation prior to irradiation (Figure 9.13b). Irradiation of the samples at 365 nm (77 K) increases the Car 1 signal intensity (Figure 9.13c). The X-band experiments (Figure...

Gardner PT, White TAC, McPhail DB and Duthie GG. 2000. The relative contributions of vitamin C, carotenoids and phenolics to the antioxidant potential of fruit juices. Food Chem 68(4) 471—474. 

Extracts were further purified on neutral alumina cartridges conditioned by passing through 5 ml of hexane. Extracts were loaded in hexane and washed by 5 ml of hexane. The at- and /1-carotenes were removed by 3.5 ml of acetone-hexane (10 90, v/v), other carotenoids were eluted with acetone-hexane 30 70 and 70 30 v/v. Prepurification of pigments was performed in subdued light under a stream of nitrogen. Analyses were carried out in a C30 column (250 X 4.6 mm i.d., particle size 5/tm) using isocratic mobile phase composed of methyl-ferf-butyl ether (MTBE)-methanol (3 97 and 38 62, v/v) at a flow rate of 1 ml/min. The column was not thermostated separations were achieved at room temperature (about 23°C). Carotenoids were detected at 453 and 460 nm (lutein). The... 

By contrast, other compounds in food may decrease cancer risk (Table 21.7). Free radical scavengers such as the antioxidants, vitamins E and C, carotenoids and fla-venoids have anti-cancer activity, while vitamins A and D and other retinoids may encourage a cell to differentiate rather than proliferate (Box 21.4). Plant oestrogens in soya prodncts may be protective since they compete with human oestrogens for the oestrogen receptors in breast and ovary bnt elicit no response. 

Greul, A.K. et al., Photoprotection of UV-irradiated human skin an antioxidative combination of vitamins E and C, carotenoids, selenium and proanthocyanidins, Skin Pharmacol. Appl. Skin Physiol., 15, 307, 2002. 

Carotenoids, chlorophyll c Carotenoids, chlorophyll c Carotenoids, chlorophyll c Chlorophyll b Phycobilins Phycobilins... 

BAUERNFEIND J c (1981), Natural Food Colors , in Bauemfeind J C, Carotenoids as colorants and vitamin A precursors. Academic Press Inc., New York, pp 1 7. 

Researchers interested in the properties and occurrence of natural antioxidants concentrate on vitamins E and C, carotenoids, phenolic acids, flavonoids, sesame lignins, phytosterols, extracts from the leaves of the plants belonging to the Lami-aceae family, oryzanols, tea leaf extracts, phosphatides, olive oil phenols, squalene, and propolis. Barrera-AreUano et al. (1999), Boskou (1999), Blekas and Boskou... 

Seaweeds are a good source of some water- (Bj, B2, B,2, C) and fat-soluble (P-carotene with vitamin A activity, vitamin E) vitamins. To ensure that the adequate intake of all vitamins is received in the diet, people (especially peopleon specialdiet, strict vegetarians, and vegans) can consume foods enriched with vitamins, for example, in the form of functional foods with vitamins as nutraceuticals, extracted from natural sources such as seaweeds. Seaweed vitamins are important not only due to their biochemical functions and antioxidant activity but also due to other health benefits such as decreasing of blood pressure (vitamin C), prevention of cardiovascular diseases (P-carotene), or reducing the risk of cancer (vitamins E and C, carotenoids). 

Mordi, R.C. Carotenoids-function and degradation. Chemistry and Industry, 110, 79-83. 1993. 

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