Colour is one of the most relevant organoleptic attributes that directly affects consumers'
acceptance and food selection. However, as food colouring pigments are generally unstable …

Carotenoids are natural fat-soluble pigments that provide bright coloration to plants and
animals. Dietary intake of carotenoids is inversely associated with the risk of a variety of …

Induction of phase 2 enzymes, which neutralize reactive electrophiles and act as indirect
antioxidants, appears to be an effective means for achieving protection against a variety of …

Aflatoxin B1 is a common contaminant of poultry feeds in tropical and subtropical climates.
Research during the last five decades has well established the negative effects of the …

We reviewed various dietary strategies to contain the toxic effects of mycotoxins using
antioxidant compounds (selenium, vitamins, provitamins), food components (phenolic …

In humans, as in plants, the xanthophyll lutein is believed to function in two important ways:
first as a filter of high energy blue light, and second as an antioxidant that quenches and …

Following cardiovascular disease, cancer is the second leading cause of death in most
affluent countries. The 13.3 million new cases of cancer in 2010 were predicted to cost US …

Carotenoids are a large group of more than 500 different biochemicals synthesized by
bacteria, fungi, algae and plants. Higher animals obtain these biologically active pigments in …

Recent evidence introduces the possibility that lutein and zeaxanthin may protect against
the development of the two common eye diseases of aging, cataract and macular …

Lutein and zeaxanthin are xanthophyll carotenoids found particularly in dark-green leafy
vegetables and in egg yolks. They are widely distributed in tissues and are the principal …