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Carotenoids in cereals: an ancient resource with present and future applications

AutorMellado-Ortega, Elena; Hornero-Méndez, Dámaso
Palabras claveXanthophylls
Staple food
Fecha de publicacióndic-2015
CitaciónPhytochemistry Reviews 14 (6): 873-890 (2015)
ResumenCereals are considered to be a major source of carbohydrates and proteins as well as minor micronutrients such as minerals, vitamins and antioxidants, including carotenoids. Carotenoids are natural lipophilic pigments biosynthesized mainly by plants, and certain bacteria and fungi. Cereals, although having a low carotenoid content when compared with the majority of fruits and vegetables, may have an important impact in the nutritional status of consumers. The daily consumption of cereals, and products derived from them, by a large part of the population, especially in under-developed and developing countries, makes cereals a contributor of carotenoids which should not be overlooked and must be taken into consideration in biofortification strategies. In the present manuscript, we revise the existing information about the composition and distribution of carotenoids in cereals, highlighting factors which alter their profile, such as domestication of wild varieties, genotype, storage, milling and processing techniques. Strategies for stimulating the carotenoid content in cereals, either by means of traditional breeding methods or by genetic manipulation, are also discussed.
Descripción48 Páginas; 3 Figuras
Versión del editorhttp://dx.doi.org/10.1007/s11101-015-9423-3
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