Beta-carotene, found in pumpkins, sweet potato, carrots and winter squash, is responsible for their orange-yellow colors. Dried carrots have the highest amount of carotene of any food per 100-gram serving, measured in retinol activity equivalents (provitamin A equivalents). Vietnamese gac fruit contains the highest known concentration of the carotenoid lycopene. Although green, kale, spinach, collard greens, and turnip greens contain substantial amounts of beta-carotene. The diet of flamingos is rich in carotenoids, imparting the orange-colored feathers of these birds.
Reviews of preliminary research in 2015 indicated that foods high in carotenoids may reduce the risk of head and neck cancers and prostate cancer. There is no correlation between consumption of foods high in carotenoids and vitamin A and the risk of Parkinson's disease.
Humans and other animals are mostly incapable of synthesizing carotenoids, and must obtain them through their diet. Carotenoids are a common and often ornamental feature in animals. For example, the pink color of salmon, and the red coloring of cooked lobsters and scales of the yellow morph of common wall lizards are due to carotenoids. It has been proposed that carotenoids are used in ornamental traits (for extreme examples see puffin birds) because, given their physiological and chemical properties, they can be used as visible indicators of individual health, and hence are used by animals when selecting potential mates.
Carotenoids from the diet are stored in the fatty tissues of animals, and exclusively carnivorous animals obtain the compounds from animal fat. In the human diet, absorption of carotenoids is improved when consumed with fat in a meal. Cooking carotenoid-containing vegetables in oil and shredding the vegetable both increase carotenoid bioavailability.