Journal
TRENDS IN FOOD SCIENCE & TECHNOLOGY
Volume 16, Issue 9, Pages 416-422Publisher
ELSEVIER SCIENCE LONDON
DOI: 10.1016/j.tifs.2005.03.018
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Carotenoids are important plant pigments and, therefore, constitute also part of the human diet. They predominantly occur in their all-trans configuration, however, processing may lead to the formation of cis-isomers which possess different biological properties such as decreased provitamin A activity, and altered bioavailability and antioxidant capacity. The objective of this contribution is to review the effects of processing on trans-cis-isomerization, with particular attention to beta-carotene, lycopene, lutein, and zeaxanthin as the most widespread and important carotenoids. Furthermore, aspects of carotenoid isomer analysis and bioavailability are also included in this treatise.
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