Potential of vegetable processing to increase the delivery of carotenoids to man

It has been suggested that carotenoids contribute to the inverse association between vegetable consumption and risk for coronary heart disease and cancer. However, there are indications that the bioavailability of beta-carotene from vegetables is less than previously thought. Therefore, it is of interest to explore whether the bioavailability of carotenoids from vegetables can be improved. We have reviewed data on the effect of vegetable processing on carotenoid bioavailability. Based on this analysis, we conclude that processing of vegetables by mechanical homogenization or heat treatment has the potential of increasing the bioavailability of carotenoids. Addition of fat during processing may also have an effect.