Carotenoid Analyses of Selected Raw and Cooked Foods Associated With a Lower Risk for Cancer

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Abstract
We examined the carotenoid content of selected foods consistently found to be associated with a lower risk for various epithelial cancers in epidemiologic studies. Both raw and cooked samples of green, leafy vegetables and yellow or orange vegetables were quantitatively examined by high-performance liquid chromatography for individual carotenoid content. The results indicated that fresh, green, leafy vegetables were moderately high in beta carotene (0.5–14.6 mg/100 g) and very high in oxygenated carotenoids or xanthophylls, primarily lutein and its stereoisomers (2.3–63.0 g/100 g). The fresh, yellow or orange vegetables examined were very high in beta carotene (16.0–120.5 g/100 g) but had no detectable nonhydrocar-bon carotenoids. Cooking differentially reduced the lutein content compared with the beta carotene content in green, leafy vegetables. These analyses suggest that consumption of carotenoids in addition to beta carotene may be associated with a lower risk for cancer. [J Natl Cancer Inst 82:282–285, 1990]