Abstract :Although carotenoids are typical lipophilic components contained in foods and have various functions, their bioavailability is low. Here we assess the bioavailability and functions of food carotenoids. Carotenoids are released from food matrix, solubilized, and taken up by intestinal cells; subsequently, they are secreted into the lymph, are metabolized, and then exhibit their functions. In particular, solubilization and intestinal absorption are important processes in bioavailability. Oils and fats generally increase the bioavailability of fat-soluble ingredients. Using an in vitro digestion test, carotenoids can be easily solubilized by oils and fats [1]. The intestinal absorption of carotenoids by human intestinal Caco-2 cells is enhanced by lysophospholipids and lysoglycerolipids [2,3].