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In the past, people only focus on five types of nutrients ─ protein, carbohydrates, fat, vitamins and minerals; later, food fiber was included as the sixth nutrient. In recent years as research in active oxygen progresses, phytonutrients have become the focus and is now regarded as the seventh nutrient.
Carotenoid is the key representative of phytonutrients and cannot be produced by the body.Those interested in a balanced diet should pay more attention to carotenoids. |
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The Vitamin A precursor that transforms vitamin A in the body
Both α- and β-carotene are found in the yellow and orange colour pigments of carrots and pumpkin. As they are safe in nature, they have been used as a colour addictive in foods, drinks and cosmetics since ancient times. Carotenes will be transformed into vitamin A according to the needs of the body. As they are important to the body, specialists have been actively conducting research on them for many years. Carotenes that have not undergone transformation have greater anti-oxidation effects.
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- Carotene within Carrot
α- carotene/β- carotene
(per 100g of edible parts)
α- carotene 3.6mg
β- carotene 7.9mg
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- Carotene within Pumpkin
α- carotene/β- carotene
(per 100g of edible parts)
α- carotene 0.012mg
β- carotene 0.82mg
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- Lycopene content in tomatoes
(per 100g of edible parts)
3.10mg
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The red colour pigments in tomatoes
With powerful anti-oxidation effect
Lycopene is found in the red colour pigments of tomatoes. When turning ripe under the sun, tomatoes protect themselves from the sunlight by producing lycopene.
Like lutein, lycopene has anti-oxidation effects.
There is a saying in Europe: “When tomatoes turn red, doctors’ faces turn green”. From this we can see that tomatoes and a healthy life are closely related. Processed foods can release the benefits of lycopene better than fresh vegetables, and as lycopene is fat soluble, adding a little oil when cooking can enhance the absorption of lycopene by the body. |
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- Zeaxanthin content in Fuyu persimmon
(per 100g of edible parts)
0.24mg
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Zeaxanthin has characteristics very similar to that of lutein. It is a member of the yellow orange pigment and is found in large quantities in plants such as maize and Japanese sweet “Fuyu” persimmon, as well as green tea, egg yolk, animal fats and the liver.
Through the process of metabolism, lutein is transformed into zeaxanthin, both of which are stored in the yellow spot area of the eyes. The latest research shows that lutein and zeaxanthin are located in different areas of the retina. The centre of the yellow spot has a higher ratio of zeaxanthin, while the periphery is mainly lutein. |
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