Carotenoids: From Plants to Food and Feed Industries

  • Panagiota Langi
  • Sotirios Kiokias
  • Theodoros Varzakas
  • Charalampos Proestos
Part of the Methods in Molecular Biology book series (MIMB, volume 1852)


In this review, carotenoids from plants are described, and their natural existence is addressed. Carotenoids are 40-carbon isoprenoid molecules that produce the red, yellow, and orange pigmentation found in nature. Various plants, microalgae, bacteria, and fungi are natural sources of carotenoids and are presented in detail. The chemistry of carotenoids and their classification is also described along with the effect of carotenoids on human health which is explained with focus on lutein—zeaxanthin, astaxanthin, canthaxanthin, capsanthin, and lycopene. Clinical studies suggest that carotenoid consumption is associated with lower risk of cardiovascular disease, cancer, and eye disease. Finally, another issue discussed is the role of carotenoids in animals and their feed with focus on birds, fish and crustaceans, livestock, and poultry.

Key words

Carotenoids Plants Food Feed industry 


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Copyright information

© Springer Science+Business Media, LLC, part of Springer Nature 2018

Authors and Affiliations

  • Panagiota Langi
    • 1
  • Sotirios Kiokias
    • 2
  • Theodoros Varzakas
    • 2
  • Charalampos Proestos
    • 1
  1. 1.Laboratory of Food Chemistry, Department of ChemistryNational and Kapodistrian University of AthensAthensGreece
  2. 2.Department of Food TechnologySchool of Agricultural Technology, Food Technology and Nutrition, Technological Educational Institute of PeloponneseKalamataGreece

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