The colourless carotenoids phytoene and phytofluene: sources, consumption, bioavailability and health effects

Abstract

Phytoene and phytofluene are rarities among carotenoids as they are colourless, have a less rigid conformation and differ in their reactivity compared to other bioavailable carotenoids. Although they have been traditionally ignored, there is an expanding interest in them as recent studies indicate that they are present in some widely consumed foods, are bioavailable and may be involved in health-promoting biological actions. According to some reviews associations between lycopene intake from tomato products and health should be revised to include other compounds present in tomato, including colourless carotenoids, because there are still obscure points in the possible health benefits of pure lycopene. Basics about colourless carotenoids are summarized together with recent studies in the context of agro-food and health.