Nutritional importance of carotenoid pigments.

被引：0

作者：

Meléndez-Martínez, AJ ^{[1
]}

Vicario, IM ^{[1
]}

Heredia, FJ ^{[1
]}

机构：

[1] Univ Seville, Fac Farm, Area Nutr & Bromatol, E-41012 Seville, Spain

来源：

ARCHIVOS LATINOAMERICANOS DE NUTRICION | 2004年 / 54卷 / 02期

关键词：

antioxidants; carotenoids; provitamin A;

D O I：

暂无

中图分类号：

R15 [营养卫生、食品卫生]; TS201 [基础科学];

学科分类号：

100403 ;

摘要：

Nutritional importance of carotenoid pigments. Carotenoids are responsible for the colour of a great number of both vegetable and animal foods, such as carrots, orange juice, tomato, salmon and egg yolk. It has been known for many years that some of these compounds, such as alpha and beta-carotene, as well as beta-cryptoxanthin, are provitamins A. However, recent studies have shown the antioxidant properties of these compounds and their efficiency in the prevention of certain human diseases, such as atherosclerosis or cancer. Because of all this, the interest in these compounds has increased substantially from a nutritional point of view.

引用

页码：149 / 154

页数：6

共 50 条

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