Nutrition Research and Practice

The Korean Nutrition Society (한국영양학회)
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Carotenoids and total phenolic contents in plant foods commonly consumed in Korea

  • Yoon, Gun-Ae (Department of Food and Nutrition, College of Human Ecology, Dong-Eui University) ;
  • Yeum, Kyung-Jin (Jean Mayer USDA-Human Nutrition Research Center on Aging, Tufts University) ;
  • Cho, Yoon-Suk (Florida Coastal School of Law) ;
  • Chen, C.Y. Oliver (Jean Mayer USDA-Human Nutrition Research Center on Aging, Tufts University) ;
  • Tang, Guangwen (Jean Mayer USDA-Human Nutrition Research Center on Aging, Tufts University) ;
  • Blumberg, Jeffrey B. (Jean Mayer USDA-Human Nutrition Research Center on Aging, Tufts University) ;
  • Russell, Robert M. (Office of Dietary Supplements, National Institutes of Health) ;
  • Yoon, Sun (Department of Food and Nutrition, Brain Korea 21 Project, College of Human Ecology, Yonsei University) ;
  • LeeKim, Yang Cha (Department of Food and Nutrition, Brain Korea 21 Project, College of Human Ecology, Yonsei University)
  • Received : 2012.05.11
  • Accepted : 2012.09.05
  • Published : 2012.12.31
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Abstract

Phytochemicals are reported to provide various biological functions leading to the promotion of health as well as the reduced risk of chronic diseases. Fat-soluble plant pigments, carotenoids, are extensively studied micronutrient phytochemicals for their potential health benefits. It is noteworthy that specific carotenoids may be responsible for different protective effects against certain diseases. In addition, each carotenoid can be obtained from different types of plant foods. Considering the fact that the phytochemical content in foods can vary according to, but not limited to, the varieties and culture conditions, it is important to establish a database of phytochemicals in locally produced plant foods. Currently, information on individual carotenoid content in plant foods commonly consumed in Korea is lacking. As the first step to support the production and consumption of sustainable local plant foods, carotenoids and total phenolic contents of plant foods commonly consumed in Korea are presented and their potential biological functions are discussed in this review.

Keywords

References

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