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Artículos Generales
Importancia nutricional de los pigmentos carotenoides
Antonio J. Meléndez-Martínez, Isabel M. Vicario, Francisco J. Heredia.
Area de Nutrición y Bromatología. Facultad de Farmacia. Universidad de Sevilla. España.
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SUMMARY
Nutritional importance of carotenoid pigments
Carotenoids are responsible for the colour of a great number of both vegetable and animal foods, such as carrots, orange juice, tomato, salmon and egg yolk. It has been known for many years that some of these compounds, such as a and b -carotene, as well as b -cryptoxanthin, are provitamins A. However, recent studies have shown the antioxidant properties of these compounds and their efficiency in the prevention of certain human diseases, such as atherosclerosis or cancer. Because of all this, the interest in these compounds has increased substantially from a nutritional point of view.
Key words: Antioxidants, carotenoids, provitamin A.
Recibido: 14/08/2003
Aceptado: 14/05/2004
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PRIVACIDAD | ACCESIBILIDAD
ALAN-VE ISSN 0004-0622 - Depósito Legal: pp 199602DF83
Sociedad Latinoamericana de Nutrición
Producción editorial en Venezuela: Capítulo Venezolano - RIF: J-30843129-0
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