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The Potential for the Improvement of Carotenoid Levels in Foods and the Likely Systemic Effects by H van den Berg; R Faulks; H Fernando Granado; J Hirschberg; B Olmedilla; G Sandmann; S Southon; W Stahl is a Agricultural and Biological Sciences article available to read on EtoBox.

What is The Potential for the Improvement of Carotenoid Levels in Foods and the Likely Systemic Effects about?

Carotenoids form one of the most important classes of plant pigments and play a crucial role in de®ning the quality parameters of fruit and vegetables. Their role in the plant is to act as accessory pigments for light harvesting and in the prevention of photo-oxidative damage, as well as acting as attractants for pollinators. Their function as antioxidants in the plant shows interesting parallels with their potential role as antioxidants in foods and humans. Carotenoids are products of the isoprenoid biosynthetic pathway. The enzymes leading to carotenoid biosynthesis have all been characterised, and more recently the genes encoding these enzymes have been cloned from bacteria, fungi and plants. New information on enzyme activities and the factors leading to the regulation of the pathway is reviewed. Vitamin A de®ciency is a widespread problem in the developing world, causing blindness, particularly in the young. This has driven research into ®nding ways of introducing provitamin A carotenoids into staple crops, and this has recently been achieved in rice and canola through genetic manipulation. The fact that carotenoids show protective activity in vitro and in vivo against a varie

Who reads The Potential for the Improvement of Carotenoid Levels in Foods and the Likely Systemic Effects?

Author

H van den Berg; R Faulks; H Fernando Granado; J Hirschberg; B Olmedilla; G Sandmann; S Southon; W Stahl

Publisher

Wiley

Published

2000

Language

EN

Field

Agricultural and Biological Sciences (Life Sciences)