Skip to main content
Accumulation and Bioavailability of Dietary Carotenoids in Vegetable Crops
Trends in Plant Science (2006)
  • Dean A. Kopsell, University of Tennessee - Knoxville
  • David E. Kopsell
Carotenoids are lipid-soluble pigments found in many vegetable crops that are reported to have the health benefits of cancer and eye disease reduction when consumed in the diet. Research shows that environmental and genetic factors can significantly influence carotenoid concentrations in vegetable crops, and that changing cultural management strategies could be advantageous, resulting in increased vegetable carotenoid concentrations. Improvements in vegetable carotenoid levels have been achieved using traditional breeding methods and molecular transformations to stimulate biosynthetic pathways. Postharvest and processing activities can alter carotenoid chemistry, and ultimately affect bioavailability. Bioavailability data emphasize the importance of carotenoid enhancement in vegetable crops and the need to characterize potential changes in carotenoid composition during cultivation, storage and processing before consumer purchase.
Publication Date
October, 2006
Citation Information
Dean A. Kopsell and David E. Kopsell. "Accumulation and Bioavailability of Dietary Carotenoids in Vegetable Crops" Trends in Plant Science Vol. 11 Iss. 10 (2006)
Available at: