Carotenoids are found in some food plants, flowers and animals, in free form and also esterified with fatty acids. Recent research has concentrated on the extent of carotenoid esters in these sources, how to assess their presence and the amount available for potential health effects. Focusing on the occurrence and assembly in foods, biosynthesis, analytical methods for identification and quantification, dietary intake and metabolism, the most recent research is represented and a balanced overview of what is known about carotenoid esters is provided.
As the first book to address this topic in a comprehensive way, it ensures a better understanding of the importance of carotenoid esters to both food and health, and provides one source for researchers in food science, nutrition, natural products and the food and pharmaceutical industries. Carotenoid Esters in Foods will be a valued addition to the literature, specifically for those conducting research into carotenoids and carotenoid esters in foods. It is a unique contribution and a must-have source for those in this community.
Table of Content
Structures, Nomenclature and General Chemistry of Carotenoids and Their Esters; Carotenoid Assembly in Fruits and Vegetables; Chemical Synthesis of Carotenoid Esters; General Overview of Carotenoid Biosynthesis; Biosynthesis and Esterification of Carotenoids During Fruit Ripening; Occurrence and Metabolism of Carotenoid Esters in Marine Organisms; Occurrence of Carotenoid Esters in Foods; Extraction and Cleanup of Xanthophyll Esters; Separation; Identification of Carotenoids and Carotenoid Esters; Quantification and Method Validation; Dietary Intake of Carotenoids: Nutritional Status Assessment and the Importance of Considering Free and Ester Forms in Foods; Bioavailability and Metabolism of Carotenoid Esters; In Vitro Digestion Protocols: The Benchmark for Estimation of In Vivo Data; Carotenoid Esters: Opening New Perspectives and Trends
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