Why do we expect carotenoids to be antioxidants in vivo?

The antioxidant properties of P-carotene, in addition to its proposed immunomodulatory effects, have often been cited as the factors underlying its role in preventing disease initiation and propagation, yet the strongest evidence for diet and cancer prevention is based on fruit and vegetable intake and not p-carotene or other dietary carotenoids, per se. In the light of the outcome of the ATBC trial, the Physicians Health Study and the premature termination of the CARET study, this review addresses the issue of the antioxidant properties of the carotenoids and poses the questions: do dietary carotenes and xanthophylls have a clear role in disease prevention and are their antioxidant properties relevant to this role? What do we know about their mechanisms of action in vitro as free radical scavengers?