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S. J. SCHWARTZ, Dept. of Food Science & Technology, Ohio State Univ., Graduate Program in Nutrition, 2001 Fyffe Ct., 140 Howlett Hall, Columbus, OH 43210-1007 Carotenoids are uniquely functional, highly conjugated pigments ubiquitous in nature. The list of known, naturally occurring carotenes (hydrocarbon cartenoids) and xanthophylls (oxygenated carotenoids) has grown to approximately 700. This number is increased several fold when known and theoretically possible geometrical isomers associated with these compounds are considered. Carotenoids are epidemiologically linked with the prevention of several chronic, degenerative human diseases related to these compounds antioxidant activity. Thus, the identification and quantification of the various carotenoids present in foods and biological tissues has been the object of a great deal of research and continues to be vigorously pursued. Research investigations on the absorption, deposition and bioavailability of carotenoids have identified influences by several dietary factors, structural configuration of the carotenoid and characteristics of the food matrix. Evidence indicates that carotenoid uptake, blood levels and tissue deposition can be enhanced by food processing, modulated by formulation and influenced by co-consumption of other foods. Results of these studies with an emphasis on the carotenoid lycopene present in tomatoes will be discussed.
Session 71, An update on antioxidants in fruits, vegetables and whole grains
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