ABSTRACT
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Many reviews have been written about the antioxidant activities of carotenoids.1-5 Some also describe prooxidant activities.6,7 In consequence, only selected points about this very broad subject will be presented in the first part of this chapter. Linked to these properties and important for food nutritional value is the stability of caro-
tenoids to oxygen. Some literature data on this subject will be presented later in this chapter. Finally, the recent increasing interest in carotenoid oxidation products will be reviewed in the last part of this chapter.
