Carotenoids in carrot

Carrot (Daucus carota) is a worldwide root vegetable that is highly nutritional, and an important source of β-carotene besides its appreciable amount of vitamins and minerals, it is often used for juice production.

The major carotenoids determined in carrots were β-carotene (41.60–71.2 mg/kg FW) and α-carotene (13.44–30.11 mg/kg FW). Oral intake of carrot juice has some beneficial physiological effects which include reduced oxidative DNA damage and increased levels of plasma antioxidants.

Carotenoids are oil-soluble molecules. Structurally, they're composed of conjugated double bonds. Carotenoids can absorb light and this property is depended on the chemical structure of the molecule.

β-carotene is a member of the carotenoid family, which are highly coloured (red, orange, yellow), fat-soluble pigments. Among the numerous functions of β-carotene in the human body, the important one is related to provitamin A supply, further affecting embryonic development, correct growth, and sight. It is considered as an inhibitor of some genes; moreover, it exhibits anticancer and antioxidant properties.

α-carotene, another carotenoid has provitamin A activity. Based on its structure, it is converted to one molecule of biologically active retinol after central cleavage and twice the molar amount is equivalent to β-carotene. Like other carotenoids, it has antioxidant and possibly anti-carcinogenic properties, and may enhance immune function as well.
Carotenoids in carrot

Lycopene in tomato juice

Tomatoes are considered as a major source of carotenoids in the human diet. From a total of about 40 carotenoids present in the human diet in human blood is only 25 carotenoids which are present due to their selective intake of the digestive tract. Of these, the majority of carotenoids are present just in fresh and processed tomatoes. The most important carotenoids for humans include lycopene, lutein, zeaxanthin and β-cryptoxanthin.

Lycopene content in various tomatoes and their products on a fresh weight basis ranged from 56 mg/kg to 371 mg/kg. Fresh tomatoes accounted for 54% of total lycopene intake. The lycopene/β-carotene ratio of tomato products is less than unity while that of fresh tomatoes is greater than unity.

Lycopene is a nutrient in the carotenoid family that has antioxidant properties. Lycopene provides the pigment that gives red and pink fruits their color.

The importance of lycopene in the diet of people in recent years has grown mainly for its pharmacological effects due to its ability to reduce the risk of carcinoma diseases and prevention of cardiovascular diseases.

Lycopene is considered to be the most effective natural antioxidant. It is reported that it is twice more effective than β-carotene and ten times more effective than β-tocopherol.

Lycopene the predominant carotenoid in tomatoes, is among the major carotenoids in human serum; liver; testes and the prostate. It can most easily be seen in ripe tomato fruit, watermelon and pink grapefruit, giving them characteristic red pigmentation. The lycopene content in tomato as a fruit is low and can only be increased by processing tomato fruits either into paste, ketchup or juice.
Lycopene in tomato juice

Carotenoid lutein

The carotenoid groups of pigments are ubiquitous in nature and more than 600 different carotenoids have been identified and characterized. They are responsible for pigmentation in animals, plants, and microorganisms, but crucially also serve important, often critical, roles in biological systems.

Lutein and zeaxanthin are xanthophyll carotenoids found particularly in dark-green leafy vegetables and in egg yolks. Lutein is a member of Xanthophyll family which mostly found in green leafy vegetables like pea, broccoli, corn, spinach, carrot, egg yolk etc. and flowers like marigold.

Lutein is the active carotenoid and is potent, natural source antioxidant. It is one of the most widely distributed carotenoids in fruits and vegetables frequently consumed in daily diet by different populations. Lutein (3,3'-dihydroxy-β,ε-carotene) is a carotenoid. Of the many carotenoids circulating in the human serum, only lutein and zeaxanthin accumulated in the macular region of the retina, where they act as antioxidants.

Lutein possesses pronounced free radical scavenging ability due to its polarity and number of conjugated double bonds. Lutein absorbs blue light and therefore appears yellow at low concentrations and orange-red at high concentrations. On an average it accounts for approximately 48% of the total xanthophylls in green leafy vegetables.

Lutein and also zeaxanthin may be protective in eye disease because they absorb damaging blue light that enters the eye. Lutein is also known to act as an important dietary nutrient for prevention against eye diseases like cataract and age-related macular degeneration.

Lutein is also known to have positive health effects for people suffering from cardio vascular diseases. Carotenoid mixture including synergistic effects of lutein with lycopene is found to have preventive effects against oxidative damage. Carotenoid lutein may reduce the oxidative damage or minimize the damage due to oxidative stress, by limiting the degree to which oxygen penetrates membranes.

In adults, higher lutein status is related to better cognitive performance, and lutein supplementation improves cognition.
Carotenoid lutein