Carotenoids in cereals: an ancient resource with present and future applications

Cereals are considered to be a major source of carbohydrates and proteins as well as minor micronutrients such as minerals, vitamins and antioxidants, including carotenoids. Carotenoids are natural lipophilic pigments biosynthesized mainly by plants, and certain bacteria and fungi. Cereals, although...

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Bibliographic Details
Published in:Phytochemistry reviews 2015-12, Vol.14 (6), p.873-890
Main Authors: Mellado-Ortega, Elena, Hornero-Méndez, Dámaso
Format: Article
Language:English
Subjects:
Antioxidants
bacteria
Biochemistry
biofortification
Biomedical and Life Sciences
Breeding methods
Carbohydrates
Carotenoids
Cereals
Chemistry/Food Science
Developing countries
Domestication
food consumption
fruits
Fungi
genetic engineering
genotype
Genotypes
grains
LDCs
Life Sciences
Lipophilic
Micronutrients
milling
Minerals
Nutritional status
Organic Chemistry
Pigments
Plant Genetics and Genomics
Plant Sciences
Plants (botany)
proteins
vegetables
Vitamins
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Summary:Cereals are considered to be a major source of carbohydrates and proteins as well as minor micronutrients such as minerals, vitamins and antioxidants, including carotenoids. Carotenoids are natural lipophilic pigments biosynthesized mainly by plants, and certain bacteria and fungi. Cereals, although having a low carotenoid content when compared with the majority of fruits and vegetables, may have an important impact in the nutritional status of consumers. The daily consumption of cereals, and products derived from them, by a large part of the population, especially in under-developed and developing countries, makes cereals a contributor of carotenoids which should not be overlooked and must be taken into consideration in biofortification strategies. In the present manuscript, we revise the existing information about the composition and distribution of carotenoids in cereals, highlighting factors which alter their profile, such as domestication of wild varieties, genotype, storage, milling and processing techniques. Strategies for stimulating the carotenoid content in cereals, either by means of traditional breeding methods or by genetic manipulation, are also discussed.
ISSN:1568-7767
1572-980X
DOI:10.1007/s11101-015-9423-3