Title page -- Table of Contents -- Preface -- 1 Nomenclature, structures, and physical and chemical properties -- 1.1 INTRODUCTION -- 1.2 NOMENCLATURE -- 1.3 NATURE OF CAROTENOIDS IN FOODS -- 1.4 PHYSICOCHEMICAL PROPERTIES -- 1.5 ANTIOXIDANT PROPERTIES -- 1.6 PROOXIDANT EFFECT -- 1.7 INTERACTION WITH OTHER ANTIOXIDANTS -- References -- 2 Biosynthesis and metabolism -- 2.1 INTRODUCTION -- 2.2 BIOSYNTHESIS IN PLANTS -- 2.3 CLEAVAGE TO APOCAROTENOIDS -- 2.4 REGULATION OF CAROTENOID BIOSYNTHESIS -- 2.5 CAROTENOGENESIS AND FRUIT RIPENING -- 2.6 CAROTENOGENESIS AND SEED AND ROOT DEVELOPMENT -- 2.7 FUNCTIONS IN PLANTS -- 2.8 METABOLISM IN ANIMALS -- References -- 3 Qualitative and quantitative analyses -- 3.1 INTRODUCTION -- 3.2 STRUCTURE ELUCIDATION AND QUALITATIVE ANALYSIS -- 3.3 QUANTITATIVE ANALYSIS -- 3.4 CALCULATION OF RETENTION IN COOKED AND PROCESSED FOOD -- References -- 4 In vitro assays of bioaccessibility and antioxidant capacity -- 4.1 INTRODUCTION -- 4.2 IN VITRO ASSESSMENT OF BIOACCESSIBILITY -- 4.3 IN VITRO ASSESSMENT OF ANTIOXIDANT ACTIVITY -- References -- 5 Composition and influencing factors -- 5.1 INTRODUCTION -- 5.2 COMPOSITION OF LEAFY AND NONLEAFY GREEN VEGETABLES -- 5.3 COMPOSITION OF FRUITS AND FRUIT VEGETABLES -- 5.4 COMPOSITION OF ROOTS, SEEDS, AND FLOWERS -- 5.5 COMPOSITION OF PROCESSED FOODS -- 5.6 RICH SOURCES OF THE MAJOR FOOD CAROTENOIDS -- 5.7 GENETIC AND ENVIRONMENTAL FACTORS AFFECTING CAROTENOID COMPOSITION -- 5.8 CAROTENOID DISTRIBUTION IN A FRUIT OR VEGETABLE -- 5.9 METABOLIC ENGINEERING OF CAROTENOID BIOSYNTHESIS -- 5.10 CAROTENOIDS OF ANIMAL-DERIVED FOODS -- References -- 6 Effects of processing and storage -- 6.1 INTRODUCTION -- 6.2 POSTHARVEST STORAGE -- 6.3 EFFECTS OF HOME PREPARATION -- 6.4 EFFECTS OF THERMAL PROCESSING -- 6.5 EFFECTS OF SUN AND SOLAR DRYING -- 6.6 EFFECTS OF NONTHERMAL PROCESSING.

6.7 STORAGE OF PROCESSED FOODS -- 6.8 MICROENCAPSULATION AND NANOENCAPSULATION -- 6.9 UTILIZATION OF INDUSTRIAL BY-PRODUCTS -- References -- 7 Isomerization and oxidation -- 7.1 INTRODUCTION -- 7.2 OVERALL DEGRADATION SCHEME -- 7.3 KINETICS -- 7.4 ISOMERIZATION -- 7.5 OXIDATION -- 7.6 IMPLICATIONS ON FOOD QUALITY -- 7.7 IMPLICATIONS FOR HUMAN HEALTH -- References -- 8 Carotenoids as food colorants and precursors of aroma compounds -- 8.1 INTRODUCTION -- 8.2 CAROTENOIDS AS FOOD COLORANTS -- 8.3 CAROTENOIDS AS PRECURSORS OF AROMA COMPOUNDS -- References -- 9 Bioaccessibility and bioavailability -- 9.1 INTRODUCTION -- 9.2 ABSORPTION, METABOLISM, AND TRANSPORT -- 9.3 METHODS FOR DETERMINING BIOAVAILABILITY -- 9.4 DIETARY FACTORS AFFECTING BIOAVAILABILITY -- References -- 10 Provitamin A activity -- 10.1 INTRODUCTION -- 10.2 BIOCONVERSION OF PROVITAMIN A CAROTENOIDS -- 10.3 BIOEFFICACY AND VITAMIN A EQUIVALENCY OF PROVITAMIN A CAROTENOIDS -- 10.4 STRATEGIES TO COMBAT VITAMIN A DEFICIENCY -- 10.5 POTENTIAL PROVITAMIN A SOURCES FOR ALLEVIATING VAD -- 10.6 CURRENT STATUS OF β-CAROTENE RESEARCH -- References -- 11 Carotenoids and chronic diseases -- 11.1 INTRODUCTION -- 11.2 EVIDENCE OF HEALTH BENEFITS/EFFICACY -- 11.3 MODE OF ACTION -- 11.4 PROTECTION AGAINST CANCER -- 11.5 PROTECTION AGAINST CARDIOVASCULAR DISEASE -- 11.6 PROTECTION AGAINST CATARACT AND MACULAR DEGENERATION -- 11.7 PROTECTION OF COGNITIVE FUNCTIONS -- 11.8 OTHER HEALTH BENEFITS -- 11.9 CONCLUDING REMARKS -- References -- Index -- Advert page -- End User License Agreement.