In the first chapter, Saraid Mora Rochin, Ph D, Jorge Milan Carrillo, Ph D, and Cuauhtemoc Reyes Moreno, Ph D review the function of food carotenoids in oxidative stress-induced human disease prevention. In the second chapter, Andressa S. Fernandes, Pricila N. Pinheiro, Mariany C. Depra, Eduardo Jacob-Lopes, and Leila Q. Zepka discuss the biosynthesis of carotenoids and bioactive caortenoids from microalgae, as well as their applications. Alexis Marsol-Vall, Albert Tomas, Merce Balcells, Francisca Vilaro, and Ramon Canela-Garayoa present a study where cuticles of four apple varieties were studied for their carotenoid content in the third chapter. In the fourth chapter, Joanna Igielska-Kalwat reviews the cosmetic applications of carotenoids, including their antiaging properties.
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