17 Carotenoids as Food Additives
441
Giuliano, G., Rosati, C., & Bramley, P. M. (2003). To dye or not to dye: Biochemistry of annatto
unveiled. Trends in Biotechnology, 21, 513–516.
Graca, C., Fradinho, P., Sousa, I., & Raymundo, A. (2018). Impact of Chlorella vulgaris on the
rheology of wheat flour dough and bread texture. LWT—Food Science and Technology, 89, 466–
474.
Grama, B. S., Chader, S., Khelifi, D., Agathos, S. N., & Jeffryes, C. (2014). Induction of canthaxanthin production in a Dactylococcus microalga isolated from the Algerian Sahara. Bioresource
Technology, 151, 297–305.
Graydon, R., Gilchrist, S., Young, I., Obermüller-Jevic, U., Hasselwander, U., & Woodside, J.
(2007). Effect of lycopene supplementation on insulin-like growth factor-1 and insulin-like growth
factor binding protein-3: A double-blind, placebo-controlled trial. European Journal of Clinical
Nutrition, 61, 1196–1200.
Guerin, M., Huntley, M. E., & Olaizola, M. (2003). Haematococcus astaxanthin: Applications for
human health and nutrition. Trends in Biotechnology, 21, 210–216.
Guruvayoorappan, C., & Kuttan, G. (2007). β-carotene inhibits tumor-specific angiogenesis by
altering the cytokine profile and inhibits the nuclear translocation of transcription factors in
B16F-10 melanoma cells. Integrative Cancer Therapies, 6, 258–270.
Hagiwara, A., Imai, N., Ichihara, T., Sano, M., Tamano, S., Aoki, H., et al. (2003). A thirteen-week
oral toxicity study of annatto extract (norbixin), a natural food color extracted from the seed
coat of annatto (Bixa orellana L.), in Sprague-Dawley rats. Food and Chemical Toxicology, 41,
1157–1164.
Hallagan, J. B., Allen, D. C., & Borzelleca, J. F. (1995). The safety and regulatory status of food,
drug and cosmetics colour additives exempt from certification. Food and Chemical Toxicology,
33, 515–528.
Harder, M. N. C., Canniatti-Brazaca, S. G., Coelho, A. A. D., Savino, V. J. M., & Franco, C. F.
(2007). Cholesterol and iron availability in yolk of laying hens feed with annatto (Bixa orellana).
Animal, 1, 477–482.
Haxo, F. (1950). Carotenoids of the mushroom Cantharellus cinnabarinus. Botanical Gazette, 112,
228–232.
Heinrich, U., Tronnier, H., Stahl, W., Béjot, M., & Maurette, J. M. (2006). Antioxidant supplements
improve parameters related to skin structure in humans. Skin Pharmacology and Physiology, 19,
224–231.
Heying, E. K., Tanumihardjo, J. P., Vasic, V., Cook, M., Palacios-Rojas, N., & Tanumihardjo, S.
A. (2014). Biofortified orange maize enhances β-cryptoxanthin concentrations in egg yolks of
laying hens better than tangerine peel fortificant. Journal of Agriculture and Food Chemistry, 62,
11892–11900.
Higuera-Ciapara, I., Félix-Valenzuela, L., & Goycoolea, F. M. (2006). Astaxanthin: A review of its
chemistry and applications. Critical Reviews in Food Science and Nutrition, 46, 185–196.
Hojjati, M., Razavi, S. H., Rezaei, K., & Gilani, K. (2014). Stabilization of canthaxanthin produced
by Dietzia natronolimnaea HS-1 with spray dryingmicroencapsulation. Journal of Food Science
and Technology, 51, 2134–2140.
Hosseinzadeh, H., Sadeghi Shakib, S., Khadem Sameni, A., & Taghiabadi, E. (2013). Acute and
subacute toxicity of safranal, a constituent of saffron, in mice and rats. Iranian Journal of
Pharmaceutical Research, 12, 93–99.
Hosseinzadeh, H., Shariaty, V. M., Sameni, A. K., & Vahabzadeh, M. (2010). Acute and
sub-acute toxicity of crocin, a constituent of Crocus sativus L (saffron), in mice and rats.
Pharmacologyonline, 2, 943–951.
Hu, C. W., Chuang, L. T., Yu, P. C., & Nathan Chen, C. N. (2013). Pigment production by a new
thermotolerant microalga Coelastrella sp. F50. Food Chemistry, 138, 2071–2078.
Hua-Bin, L., Fan, K.-W., & Chen, F. (2006). Isolation and purification of canthaxanthin from
the microalga Chlorella zofingiensis by high-speed counter-current chromatography. Journal of
Separation Science, 29, 699–703.
441
Giuliano, G., Rosati, C., & Bramley, P. M. (2003). To dye or not to dye: Biochemistry of annatto
unveiled. Trends in Biotechnology, 21, 513–516.
Graca, C., Fradinho, P., Sousa, I., & Raymundo, A. (2018). Impact of Chlorella vulgaris on the
rheology of wheat flour dough and bread texture. LWT—Food Science and Technology, 89, 466–
474.
Grama, B. S., Chader, S., Khelifi, D., Agathos, S. N., & Jeffryes, C. (2014). Induction of canthaxanthin production in a Dactylococcus microalga isolated from the Algerian Sahara. Bioresource
Technology, 151, 297–305.
Graydon, R., Gilchrist, S., Young, I., Obermüller-Jevic, U., Hasselwander, U., & Woodside, J.
(2007). Effect of lycopene supplementation on insulin-like growth factor-1 and insulin-like growth
factor binding protein-3: A double-blind, placebo-controlled trial. European Journal of Clinical
Nutrition, 61, 1196–1200.
Guerin, M., Huntley, M. E., & Olaizola, M. (2003). Haematococcus astaxanthin: Applications for
human health and nutrition. Trends in Biotechnology, 21, 210–216.
Guruvayoorappan, C., & Kuttan, G. (2007). β-carotene inhibits tumor-specific angiogenesis by
altering the cytokine profile and inhibits the nuclear translocation of transcription factors in
B16F-10 melanoma cells. Integrative Cancer Therapies, 6, 258–270.
Hagiwara, A., Imai, N., Ichihara, T., Sano, M., Tamano, S., Aoki, H., et al. (2003). A thirteen-week
oral toxicity study of annatto extract (norbixin), a natural food color extracted from the seed
coat of annatto (Bixa orellana L.), in Sprague-Dawley rats. Food and Chemical Toxicology, 41,
1157–1164.
Hallagan, J. B., Allen, D. C., & Borzelleca, J. F. (1995). The safety and regulatory status of food,
drug and cosmetics colour additives exempt from certification. Food and Chemical Toxicology,
33, 515–528.
Harder, M. N. C., Canniatti-Brazaca, S. G., Coelho, A. A. D., Savino, V. J. M., & Franco, C. F.
(2007). Cholesterol and iron availability in yolk of laying hens feed with annatto (Bixa orellana).
Animal, 1, 477–482.
Haxo, F. (1950). Carotenoids of the mushroom Cantharellus cinnabarinus. Botanical Gazette, 112,
228–232.
Heinrich, U., Tronnier, H., Stahl, W., Béjot, M., & Maurette, J. M. (2006). Antioxidant supplements
improve parameters related to skin structure in humans. Skin Pharmacology and Physiology, 19,
224–231.
Heying, E. K., Tanumihardjo, J. P., Vasic, V., Cook, M., Palacios-Rojas, N., & Tanumihardjo, S.
A. (2014). Biofortified orange maize enhances β-cryptoxanthin concentrations in egg yolks of
laying hens better than tangerine peel fortificant. Journal of Agriculture and Food Chemistry, 62,
11892–11900.
Higuera-Ciapara, I., Félix-Valenzuela, L., & Goycoolea, F. M. (2006). Astaxanthin: A review of its
chemistry and applications. Critical Reviews in Food Science and Nutrition, 46, 185–196.
Hojjati, M., Razavi, S. H., Rezaei, K., & Gilani, K. (2014). Stabilization of canthaxanthin produced
by Dietzia natronolimnaea HS-1 with spray dryingmicroencapsulation. Journal of Food Science
and Technology, 51, 2134–2140.
Hosseinzadeh, H., Sadeghi Shakib, S., Khadem Sameni, A., & Taghiabadi, E. (2013). Acute and
subacute toxicity of safranal, a constituent of saffron, in mice and rats. Iranian Journal of
Pharmaceutical Research, 12, 93–99.
Hosseinzadeh, H., Shariaty, V. M., Sameni, A. K., & Vahabzadeh, M. (2010). Acute and
sub-acute toxicity of crocin, a constituent of Crocus sativus L (saffron), in mice and rats.
Pharmacologyonline, 2, 943–951.
Hu, C. W., Chuang, L. T., Yu, P. C., & Nathan Chen, C. N. (2013). Pigment production by a new
thermotolerant microalga Coelastrella sp. F50. Food Chemistry, 138, 2071–2078.
Hua-Bin, L., Fan, K.-W., & Chen, F. (2006). Isolation and purification of canthaxanthin from
the microalga Chlorella zofingiensis by high-speed counter-current chromatography. Journal of
Separation Science, 29, 699–703.