The bioaccessibility of carotenoids impacts the design of functional foods

Autor(es)

Odorissi Xavier, Ana Augusta ; Mercadante, Adriana Zerlotti

• Tipo de documento: Artigo Científico
• Fonte: CURRENT OPINION IN FOOD SCIENCE; v. 26, p. 8-pg., 2019-04-01.

Resumo

Since carotenoids are bioactive compounds that present low oral bioavailability, the knowledge of the steps limiting their bioavailability is mandatory for the design of functional foods/ingredients. Recent findings related to the main food components influencing carotenoids' bioaccessibility/availability are discussed. A wise choice of food components and processes, as well as carotenoid delivery systems, can successfully drive to an enhanced carotenoid bioavailability in the final product. There are great opportunities not only for the industry to design new formulations/ingredients and foods or beverages with enhanced carotenoid bioavailability, but also for the academy to unveil issues, from the fate of the carotenoids lost through the digestive process to the mechanisms behind the actions of the bioactive compound in a functional food. (AU)

• Processo FAPESP: 13/07914-8 - FoRC - Centro de Pesquisa em Alimentos
• Beneficiário: Bernadette Dora Gombossy de Melo Franco
• Modalidade de apoio: Auxílio à Pesquisa - Centros de Pesquisa, Inovação e Difusão - CEPIDs