Recent advances in the bioaccessibility and bioavailability of carotenoids and effects of other dietary lipophiles

This article aims to highlight discoveries during the past 5 years regarding aspects of the bioaccessibility of carotenoids and apo-carotenoids, their uptake by intestinal cells, and their absorption that have received less attention in other recent reviews. New discoveries on the impact of various types of lipid on carotenoid bioavailability, their liberation from plant chromoplasts, and the effects of components such as pectin in the food matrix are discussed. Comparison of thermal and non-thermal processing techniques, as well as various styles of food preparation, also are considered. Finally, present knowledge of the impact of dietary lipids, including omega-3 fatty acids, fat soluble vitamins, phytosterols, and minerals, as well as novel excipient foods on carotenoid bioaccessibility and bioavailability, are considered.