Factors affecting carotenoid bioavailability food sources and intakes

3 Factors affecting carotenoid bioavailability food sources and intakes 

Food (3-Carotene a-Carotene Lutein Lycopene (3-Cryptoxantlun Zeaxanthin Capsanthin  

Sweet potato 10-22600 Inclnded because of breeding programmes to increase (3-carotene  

The range (p,g/100 fresh weight) of lycopene and P-carotene in selected tomato cultivars can be 20-62000 and 35-2200 respectively, and of P-carotene and a-carotene in selected carrot cultivars 1100-64000 and 530-36000 respectively. Some of the carotenoids may be present as fatty acid esters (Breithaupt and Bamedi, 2001). More extensive listings can be found (O Neill et al, 2001 van den Berg et al, 2000 Hart and Scott 1995). 

---