Composition and Health Benefits of Carotenoids in Foods and Feeds

Carotenoids, lipid-soluble pigments, are widely distributed in plants, microalgae, bacteria, and fungi, showcasing a diverse range of colors. Integral to the human diet, some carotenoids can be converted into retinoids, exhibiting essential vitamin A activity. Beyond serving as sources of vitamin A, carotenoids play versatile biological roles with therapeutic effects, including anticancer, immunomodulatory, anti-inflammatory, antibacterial, antidiabetic, and neuroprotective properties. Additionally, they contribute as natural pigments, antioxidants, and health-promoting compounds in foods. Recently, they have gained interest in nutricosmetics for their cosmetic benefits when ingested appropriately. This comprehensive review delves into carotenoid research in foods and feeds, covering aspects such as analysis, sources, databases, effects of processing and storage, trends in extraction, daily intakes, human and feed additive use. The review also highlights classical and recent patents on obtaining and formulating carotenoids for various purposes. The chapter emphasizes emerging research lines and identifies research needs. Furthermore, there is a growing interest in using carotenoids as feed ingredients due to their bioactive and health-promoting properties. Carotenoid-rich products are available as food and feed additives, supplements, and natural colorants. Dietary supplementation with carotenoids enhances the production performance and health of poultry, improving the quality of eggs and meat. Studies suggest that plant-derived carotenoids offer various health-promoting activities in poultry, reducing oxidative stress through mechanisms such as free radical quenching, activation of antioxidant enzymes, and inhibition of signaling pathways. The incorporation of carotenoids in poultry feed contributes to bird health and enhances product quality. This chapter aims to compile recent information on the bioactive properties of carotenoids, emphasizing their pharmaceutical and health-promoting effects in the context of foods and feeds.