| Summary: | Carotenoids are rich sources of pro-vitamin A. These compounds are usually obtained from pumpkins (Cucurbita maxima, C. pepo, and C. moschata), as well as orange and yellow sweet potatoes. Carotenoids are C40 tetraterpenoids, which stand out for their antioxidant activity. Among them are carotenes (very apolar carbon and hydrogen molecules, like lycopene, β-carotene, α-carotene) and oxygenated derivatives and xanthophylls composed of oxygenated functions (less apolar molecules such as lutein, zeaxanthin, cryptoxanthin). β-Carotene is the most commonly found carotenoid, accounting for 25–30% of the total carotenoid content of plants. It is also the most active carotenoid, with the highest bioconversibility in the human body. β-Carotene is a suppressor of tumorigenesis in the skin, lung, liver, and colon, promoting the cessation of the cell multiplication cycle. Thermal processing can affect the sensory characteristics and the antioxidant compounds, altering the antioxidant potential of foods. Time, temperature, and style of cooking are determinant conditions for the increase or decrease of total antioxidant activity. The biological activity of carotenoids depends on their bioaccessibility and solubilization in the gastrointestinal tract. The purpose of this chapter is to offer information about some raw plant materials containing carotenoids.
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