Events Foods: Bioactives, Processing, Quality and Nutrition

Event submissions

Published

10.3390/bpqn2013-01295

This submission belongs to the session d. Chemical and Nutritional Content of Foods of the event Foods: Bioactives, Processing, Quality and Nutrition

Published date

01 Apr, 2013

Citation

Laurent Dufossé, Microbial aryl carotenoids as bioactive food ingredients, in Proceedings of Foods: Bioactives, Processing, Quality and Nutrition, 10 April–12 April 2013, MDPI: Basel, Switzerland, doi: 10.3390/bpqn2013-01295

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Microbial aryl carotenoids as bioactive food ingredients

Laurent Dufossé ¹

1. Université de La Réunion, Indian Ocean, France

Abstract

Carotenoids are key compounds among bioactive food ingredients as they can act as colorants, antioxidants, and pro-vitamine A for some. They are suggested to play a role in the prevention of degenerative diseases. Focus is put here on aryl carotenoids which are only produced by microorganisms in Nature and are of special interest as they combine a polyenic chain with phenolic group(s).

Keywords

carotenoid

aryl carotenoid

multifunctional carotenoid

isorenieratene

CLARIFICATION EFFECTS IN A FUNCTIONAL COPOAZÚ (Theobroma grandiflorum) BEVERAGE