Summary
This narrative review published in Molecular Nutrition & Food Research synthesises recent progress in understanding carotenoid bioavailability from dietary sources and supplements. The paper examines how food composition, preparation and processing methods, and individual physiological factors influence the absorption and nutritional efficacy of major carotenoids. The work provides an updated framework for interpreting bioavailability data relevant to nutritional science and evidence-based dietary guidance.
Regional applicability
The findings are applicable to UK dietary guidance and public health nutrition, particularly in contextualising the nutritional quality of locally produced fruit and vegetables and informing recommendations on food preparation methods to optimise micronutrient intake. The review's mechanistic insights support evidence-based messaging on carotenoid-rich foods within UK nutrition policy.
Key measures
Carotenoid bioavailability; absorption rates; provitamin A conversion efficiency; food matrix effects; processing impacts on carotenoid retention and bioaccessibility
Outcomes reported
The review synthesises recent advances in understanding how food matrix composition, processing methods, and host physiological factors modulate the bioavailability and absorption of dietary carotenoids (beta-carotene, lycopene, lutein, zeaxanthin) and their conversion to provitamin A.
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