Abstract
The interactive effects on anti-oxidation and anti-inflammation of lutein combined with each of the six common anthocyanidin glucosides were studied in both chemical and cellular systems. The combined phytochemicals showed an antagonism in the inhibition of lipid oxidation in a liposomal membrane, but showed an additive effect on cellular antioxidant activity in Caco-2 cells. Lutein was an active lipoxygenase inhibitor at 2–12 μM while anthocyanins were inactive. The concentration of lutein when it was used in combination with anthocyanins was 25–54% higher than when lutein was used alone (i.e., IC50 = 1.2 μM) to induce 50% of lipoxygenase inhibition. Only the combination of lutein with malvidin-3-glucoside showed anti-inflammatory synergy in the suppression of interleukin-8, and the synergy was seen at all three ratios tested. Some mixtures, however, showed anti-inflammatory antagonism. The presence of anthocyanins (5–7.5 μM) did not affect lutein uptake (2.5–5 μM) by Caco-2 cells.
Highlights
Lutein is a xanthophyll carotenoid mainly present in dark green leafy vegetables [1]
The same trend was observed when the ratio of anthocyanin to lutein was increased to 7.5 μM:2.5. These results indicate thatUptake anthocyanins did not affect the uptake of lutein by Caco-2
Anthocyanins can incorporate (Figure 3). These results indicate that anthocyanins did not affect the uptake of lutein by Caco-2 cells
Summary
Lutein is a xanthophyll carotenoid mainly present in dark green leafy vegetables [1]. Lutein shows antioxidant and anti-inflammatory activities by targeting reactive oxygen species, and downregulating inflammatory proteins and pro-inflammatory cytokines [2]. Lutein is one of the three xanthophyll carotenoids that can cross the blood-brain barrier and selectively accumulate in the retina and brain tissues [1,3,4]. The xanthophyll lutein is often co-ingested with other plant phytochemicals such as carotenoids and/or flavonoids in a normal human diet containing plant-based foods. Anthocyanins are one of the largest classes of flavonoids and are present abundantly in many fruits and vegetables [5]. There are chances for lutein and anthocyanins to be concurrently consumed in a meal, after which they can interact with each other during digestion and absorption to effect biological activities
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