Carotenoids in Fresh and Processed Food: Between Biosynthesis and Degradation

Currently, there is a general trend in food science to link food and health in line with consumers’ concern about what is in their food and how what they eat can promote well-being. epidemiological studies have demonstrated that the consumption of diets rich in carotenoids is associated with a lower incidence of cancer, cardiovascular diseases, and age-related macular degeneration, mainly due to their antioxidant and provitamin A activity. The role of carotenoids as antioxidants and their mechanism of action need to be investigated further.