Camila Souza

Beta-carotene, lycopene, and anthocyanin are bioactive plant pigments with important roles in human health. Beta-carotene is a provitamin A carotenoid essential for retinol production, lycopene is a potent antioxidant associated with reduced risk of chronic disease, and anthocyanin contribute antioxidant and anti-inflammatory properties. Purple–red carrots represent a novel crop that uniquely combines high concentrations of these compounds, offering a valuable model to study their stability and interactions. However, these pigments are highly sensitive to thermal and environmental stressors, and the extent to which common cooking methods affect their retention and bioavailability remains poorly defined. My research aims to evaluate how different processing techniques influence the stability of beta-carotene, lycopene, and anthocyanin in purple-red carrots when compared to purple carrots and red carrots, and to determine their impact and bioavailability. The findings will provide critical insights to guide dietary recommendations and support the implementation of this new crop as a strategy to enhance nutritional status and help to minimize micronutrient and bioactive compounds deficiencies.