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All animals cannot synthesize carotenoids by themselves. As mammals, humans cannot synthesize carotenoids. However, a large number of blood and tissue analysis results show that the human body is rich in carotenoids, which are related to health and reduce the risk of disease, so the human body needs to supplement carotenoids through food intake to maintain health.
One of the important sources of carotenoids intake by human beings is natural food. The most important things are vegetables and fruits; Secondly, animal food, dairy products, eggs, some fish and other seafood also contain a considerable amount of carotenoids.
Firstly, the distribution of carotenoids in vegetables and fruits.
Yellow, orange and red plant tissues (including fruits, flowers, roots and seeds) generally contain more carotenoids.
1, fruit
Fruits are rich in carotenoid resources, including: ring-opening lycopene; β-
Carotene and its hydroxyl derivatives, such as β -cryptoxanthin and zeaxanthin; α-
Carotene and its hydroxyl derivatives, such as lutein;
Carotenoid epoxide; Capsanthin and capsanthin, etc. Orange-yellow or orange-red fruits, such as grapefruit, orange, lemon and mango, are rich in carotenoids.
2. Root vegetables
Carrots and sweet potatoes contain a lot of carotene, and these pigments are also synthesized and accumulated in chloroplasts.
3. Cauliflower
There are not many edible flowers in higher plants, the most common ones are cauliflower and broccoli.
4. Grease
The fruits of some oil palm trees can synthesize and accumulate α -carotene and β -carotene which will remain in the oil when these fruits are pressed. The content of carotenoids in wine grapes is also high.
Secondly, the distribution of carotenoids in animal food.
1, eggs
The yellow color of egg yolk is caused by carotenoids, and its hue and intensity are determined by poultry feed. So eggs also contain a certain amount of carotenoids.
2. Dairy products
Cattle only absorb oxygen-free carotenoids, but not oxygen-containing lutein. These carotenoids exist in fat and make it yellow, so milk, cream, butter and cheese usually contain low levels of beta-carotene. Carotenoid content in cattle generally changes with seasons, and it is the highest when cattle can eat the best forage (such as early summer).
3. Aquatic products
Fish with pink flesh (especially salmon and trout) get from their natural food and accumulate high content of astaxanthin or canthaxanthin in their muscles. Shells of invertebrates, such as shrimp, lobster and other crustaceans and mollusks, contain high content of carotenoids.
Astaxanthin in crustaceans generally exists in the form of carotenoid protein complex, which is blue-gray, but after cooking, these red carotenoids can be released and appear red. Fish eggs also contain quite a lot of carotenoids.
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