01531naa a2200301 a 450000100080000000500110000800800410001902000220006010000260008224500650010826000090017330000130018249000440019552006430023965000160088265000130089865000130091165000170092465000130094165300180095465300090097270000290098170000220101070000170103270000170104970000260106677301370109220013412016-02-22       2013    bl uuuu     u00u1 u    #d  a978-1-62808-622-51 aCARVALHO, L. M. J. de  aFood sourcesbproduction and health benefits of carotenoids.  c2013  ap. 35-48  a(Nutrition and diet research porgress).  aCarotenoids are the most widespread pigments in nature. One or more carotenoids in combination give rise to colours ranging from yellow to red in birds, fishes, crustaceans, micro-organisms, fruits and plants, including the dark green ones. There are over 600 known carotenoids and they are divided into two classes: xanthophylls, which contain oxygen, and carotenes, which are purely hydrocarbons and contain no oxygen. Carotenoids have many health benefits including antioxidant properties, free-radical scavengers, decreasing the risk of cardiovascular disease, anti-inflammatory properties, osteoporosis prevention and other diseases.  acarotenoids  aPigments  aAlimento  aCarotenóide  aPigmento  aCarotenóides  aFood1 aSMIDERLE, L. de A. S. M.1 aRIBEIRO, E. M. G.1 aORTIZ, G. D.1 aGOMES, P. B.1 aCARVALHO, J. L. V. de  tIn: YAMAGUCHI, M. (Ed.). Carotenoids: food sources, production and health benefits. New York: Nova Science Publishers, 2013. cap. 2.