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KMID : 1160619960010020256
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Preventive Nutrition and Food Science
1996 Volume.1 No. 2 p.256 ~ p.261
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Carotenoids: Functions and Recent Research Progress
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Yeum Kyung-Jin
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Abstract
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Carotenoids are abundant in the Korean food supply. The intake of foods rich in carotenoids appears to be associated with optimal health, and a reduction in the risk of cancer, cardiovascular disease, macular degeneration and cataract formation. Specific dietary carotenoids may be responsible for these specific protective effects. Hydrocarbon carotenoids such as α-, β-carotenes and lycopene may reduce the risk of cancer and heart disease, whereas oxygenated carotenoids, such as lutein and zeaxanthin, may be important in protection of the eye. Dietary carotenoids, such as lutein, cryptoxanthin, α-carotene, β-carotene and lycopene can be readily obtained from the diet. Green leafy vegetables, such as spinach and broccoli, contain both oxygenated and hydrocarbon carotenoids ; yellow or orange vegetables, such as carrots, have high levels of α-carotene and β-carotene ; and tomatoes contain high amounts of lycopene. Besides being important vitamin A sources, provitamin A carotenoids, such as α-carotene, β-carotene and cryptoxanthin, participate in the cell defense systems that are associated with radical quenching. Non-provitamin A carotenoids, such as lutein and lycopene, major carotenoids in human plasma, have also been reported to possess strong antioxidant capability. The alteration of dietary sources of carotenoids can modify their levels in the circulation and target tissues, and thus prevent or delay the onset of these chronic diseases.
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KEYWORD
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dietaty carotenoids, β-carotene, lutein, lycopene, cancer, macular degeberation, oxidation
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