Category Archives: Carotenoids

Fruit and Vegetables

Posted on July 30, 2011 by Robert Barrington

Fruit and vegetables contain a myriad of phytonutrients, some of which have been shown to provide health benefits to those who regularly consume them. High quantities of fruit and vegetables in the diet are associated with lower levels of chronic … Continue reading →

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Inverse Association between Selenium and Cancer?

Posted on July 16, 2011 by Robert Barrington

Research indicates that low plasma and cellular levels of selenium may increase the risk of developing many types of cancer (here). Research also indicates that supplementing with 200 µg per day of selenium as yeast, may reduce the overall cancer … Continue reading →

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Carotenoids in Tomato Products

Posted on May 23, 2011 by Robert Barrington

Plants are known to contain a wide variety of biologically active phytochemicals that may have important health benefits in humans. Carotenoids are one group of phytochemicals that have been shown to protect from degenerative diseases such as cancer. Carotenoids are … Continue reading →

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Carotenoids and Metabolic Syndrome

Posted on May 1, 2011 by Robert Barrington

Metabolic syndrome or syndrome X, is a disorder characterised by insulin resistance and weight gain. Developing metabolic syndrome increases the likelihood of being diagnosed with cardiovascular disease and type II diabetes. The cause of metabolic syndrome is not known, but … Continue reading →

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Bioavailability of Carotenoids

Posted on April 21, 2011 by Robert Barrington

Plants produce a wide range of chemical compounds (phytonutrients) that can have a beneficial effects on human health. Of these the carotenoids are one of the most widely researched. Carotenoids demonstrate a large variety of biological effects, and have been … Continue reading →

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Carotenoids As Antioxidants

Posted on April 20, 2011 by Robert Barrington

Carotenoids are a group of around 500 lipid soluble compounds produced in photosynthetic plant, bacteria, fungi and algae. Carotenoids are responsible for some of the yellow, orange and red colours seen in fruits and vegetable. β-carotene is the most widespread … Continue reading →

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