Category Archives: Carotenoids

Carotenoid Supplements

Posted on July 6, 2012 by Robert Barrington

Carotenoids are chemical responsible for some of the orange, red and yellow colours seen in fruit and vegetables. In plants they are vital compound that aid electron transport in photosynthesis and protect the plant tissues from the singlet oxygen. This … Continue reading →

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Carotenoids from Papaya and Mangos

Posted on June 17, 2012 by Robert Barrington

Some carotenoids such as α-carotene and β-carotene have provitamin A activity following cleavage in humans, but many of the carotenoids such as lutein and lycopene act mainly as antioxidants. The carotenoid content of plants vary, with β-carotene and cryptoxanthine being … Continue reading →

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More Evidence of Micronutrient Deficiencies

Posted on May 30, 2012 by Robert Barrington

Evidence suggests that micronutrient deficiencies are common in populations throughout the Western nations. Research suggests this is likely a result of mineral deficient soils used in agriculture in combination with increased consumption of refined foods. In addition, accelerated excretion of … Continue reading →

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A Note of Caution on Antioxidant Research

Posted on April 12, 2012 by Robert Barrington

The research investigating the efficacy of vitamin E and β-carotene has shown some beneficial health properties, however many of the studies have shown no benefit or even negative health  outcomes. For example, researcha investigating the effects of β-carotene and vitamin … Continue reading →

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The Biochemistry and Nutrition of Carotenoids

Posted on February 1, 2012 by Robert Barrington

Chemically, carotenoids consist of hydrocarbon chains that can be classified as xanthophylls and carotenes depending on the presence or absence of oxygen in the chain, respectively. Carotenoids are synthesised in plants in the plastids via the 1-deoxy-D-xylulose-5-phosphate from the isopentenyl … Continue reading →

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Lycopene and Prostate Cancer

Posted on December 29, 2011 by Robert Barrington

Lycopene is the most abundant carotenoid in tomatoes, and its high concentrations in cells gives them their red colour. Lycopene is well absorbed in humans, and high blood concentrations have been associated with a reduced risk of developing cancer in … Continue reading →

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Vitamin E and Carotenoids Inhibit Lipid Peroxidation

Posted on December 6, 2011 by Robert Barrington

Oxidative stress is now linked to a number of diseases including cardiovascular disease and cancer. The damaging effects of oxidation are thought to contribute greatly to age-related deterioration of tissues and organs. Because of the link between oxidation and disease, … Continue reading →

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Lycopene and Cardiovascular Disease

Posted on October 7, 2011 by Robert Barrington

Lycopene is a carotenoid found in high concentrations in tomatoes and tomato products. It is also present in apricots, pink grapefruit, watermelon and papaya, but these foods tend not to be eaten in large amounts and so are not important … Continue reading →

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Whole Grains Lower C Reactive Protein

Posted on September 9, 2011 by Robert Barrington

Inflammation is increasingly being linked with disease. C-reactive protein (CRP) is a known marker of chronic inflammation in humans and has been linked to increased risk of cardiovascular disease and poorer outcomes for those who have suffered a myocardial infarction. … Continue reading →

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β-Carotene: Supplements Versus Food

Posted on July 31, 2011 by Robert Barrington

Much is written about the comparisons between nutrients from supplements compared with whole foods. Plant foods are known to contain a number of different phytonutrients that have been shown to be beneficial to the health, and many of these chemicals … Continue reading →

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