Researchers at UCLA identified four previously unquantified carotenoids in the California Hass avocado. Carotenoids are a class of phytonutrients, which are thought to help prevent many chronic diseases.

The study, published in the Journal of Agricultural and Food Chemistry, reports that the total carotenoid concentrations were greatest in the dark green flesh of the avocado closest to the peel. California Hass avocados harvested in January, April, July and September 2008 from San Luis Obispo, Ventura, Riverside and San Diego were analyzed for total fat content, fatty acid profile, carotenoids and vitamin E.

The carotenoids that were uniquely characterized in California Hass avocados through this study include trans neoxanthin, neochrome, lutein-5, 6-epoxide and chrysanthemaxanthin. The scientists also confirmed the presence of lutein, zeaxanthin, b-cryptoxanthin, a-carotene and b-carotene.

The researchers noted that California Hass avocados grown in different regions of California have a similar phytochemical profile. However, there are increases in both total fat and carotenoids in fruit harvested later in the season. Ninety-five percent of American avocado production is located in California.

This research was supported by the California Avocado Commission through an unrestricted educational grant.

Source: www.naturalproductsmarketplace.com