Factors that affect how well carotenoids are used by the body
What it found
Many factors, including fat, fiber, heat and food particle size, change how much of the carotenoids in plant foods the body can actually use.
Even when foods contain large amounts of carotenoids, these factors can lower their usefulness.
What they found
Studies in people
Person-specific factors
Individual traits of the person eating the food affect how much carotenoid the body actually uses.
Other findings
Fat and fiber effects
Dietary fat, fiber, the amount of carotenoid eaten and interactions between different carotenoids all influence how well the body takes them up.
Food preparation matters
Heat treatment, the size of food particles and where the carotenoid sits inside the plant tissue change how much the body can access.
Carotenoid type differences
The specific kind of carotenoid, its chemical shape and how its molecules link together also play a role in how well it works.
What the authors conclude
- They note that many factors can reduce how well the body uses carotenoids from plant foods.
- Their work shows that even foods rich in carotenoids might not deliver expected benefits if negative factors interfere.
How it was done
Vitamin A shortage is a widespread global problem, and plant foods offer a lasting way to prevent it. Carotenoids also matter because they may help guard against cancers, heart disease and eye problems like cataracts.
The authors gathered existing research on what changes how easily carotenoids from plants are released during digestion and used by the body. They looked at dietary factors, food processing methods and individual traits of the person eating them.
What it can’t tell you
- We summarised it from the abstract only.
- This work gathers past research rather than testing a new treatment, so it cannot prove cause and effect.
- It does not measure exact health outcomes in people who eat more or fewer carotenoids.
Who paid
- Authors work at
- University of Sri Jayewardenepura, Sri Lanka
The paper
- Title
- A review on factors influencing bioaccessibility and bioefficacy of carotenoids
- Type
- ReviewThe authors read earlier studies and describe what they found. It isn’t a new study.
- Evidence
- Studies in people
- Summarised from
- Abstract only
- Cite
- Priyadarshani AM (2017). A review on factors influencing bioaccessibility and bioefficacy of carotenoids. Critical reviews in food science and nutrition. doi:10.1080/10408398.2015.1023431PubMed 26168011DOI
Summary written 1 Oct 2026. Check it against the paper before it changes what you eat. How we summarise papers · Report an error