Disponibilidade de carotenoides nos domicílios brasileiros

Main food sources of carotenoids, according to the purpose and degree of processing, for beneficiaries of the 'Bolsa Família' in Brazil

“…In Brazil, lycopene corresponds to 33.4%, and the pro-vitamin A carotenoids account for 40% of the total intake. It is important to mention that Morato & Silva (2008) used data on carotenoid composition in foods from the USA, and Amancio & Silva (2012) and Gaino & Silva (2012) adopted databases from the USA and Brazil, but they did not specify which one was prioritized. It is well known that factors such as soil, climate, and agriculture practices can affect the content of bioactive compounds in foods and, consequently, the use of international data may be a bias in food consumption analyses.…”

“…However, it is not clear if these authors prioritized the Brazilian database for carotenoid composition in foods (Rodriguez-Amaya et al, 2008). Gaino & Silva (2012) used household acquisition data from HBS of [2008][2009] and estimated that the diet provided an processes, which may contain the majority of food additives, except for coloring and flavoring agents. This category comprises pasta, flour, cereal, vegetable oils, canned and processed foods of plant origin, fats of animal origin (butter, milk cream, and cream), sweets, sugars and sweeteners, processed meats (e.g., blanquet turkey breast), baked products, juices and vitamins, dairy products, meals, and processed fish.…”

Effect of ultrasound technology on structure, physical properties and lycopene <i>in vitro</i> accessibility in guava juice

“…The carotenoids bioacessibility can be influenced according to the source, amount ingested, combination with another carotenoid, isomeric form, food matrix where the carotenoids are incorporated, the culinary preparation, lipids content, fibers amount in the meal, food processing, among others Garrett et al, (1999), Moritz and Tramonte (2006), Gaino and Silva (2012). For example, cooking can help the release of a certain carotenoid from the matrix, resulting in better absorption by the body or until its oxidative destruction (Brasil, 2007).…”