Carotenoids - any of a class of mainly yellow, orange, or red fat-soluble pigments, including carotene, which give color to plant parts such as ripe tomatoes and autumn leaves.
According to scientific research, α-Carotene (alpha-carotene), β-Carotene (beta-carotene), β-Cryptoxanthin, Lycopene, Lutein, and Zeaxanthin are the six most important carotenoids for human health.Supplemental lutein, alone or with zeaxanthin, was found to improve contrast sensitivity and protect against visual fatigue in young and/or healthy individuals.
Carotenoids are best absorbed with fat in a meal.
Chopping, puréeing, and cooking carotenoid-containing vegetables in natural oils (not processed oils) generally increase the bioavailability of the carotenoids they contain.
