In the first chapter, Saraid Mora Rochn, Ph.D., Jorge Miln Carrillo, Ph.D., and Cuauhtmoc Reyes Moreno, Ph.D. review the function of food carotenoids in oxidative stress-induced human disease prevention. In the second chapter, Andrssa S Fernandes, Pricila N Pinheiro, Mariany C Depr, Eduardo Jacob-Lopes, and Leila Q Zepka discuss the biosynthesis of carotenoids and bioactive caortenoids from microalgae, as well as their applications. Alexis Marsol-Vall, Albert Toms, Merc Balcells, Francisca Vilar, and Ramon Canela-Garayoa present a study where cuticles of four apple varieties were studied for their carotenoid content in the third chapter. In the fourth chapter, Joanna Igielska-Kalwat reviews the cosmetic applications of carotenoids, including their antiaging properties.