LuteinandZeaxanthin-FoodSources,Bioavailability andDietaryVarietyinAge-RelatedMacular DegenerationProtection.

Bronwyn Eisenhauer,Sharon Natoli,Victoria Flood,Gerald Liew

doi:10.3390/nu9020120

Abstract

Lutein and zeaxanthin (L/Z) are the predominant carotenoids which accumulate in the retina of the eye. The impact of L/Z intake on the risk and progression of age-related macular degeneration (AMD), a leading cause of blindness in the developed world, has been investigated in cohort studies and clinical trials. The aims of this review were to critically examine the literature and evaluate the current evidence relating to L/Z intake and AMD, and describe important food sources and factors that increase the bioavailability of L/Z, to inform dietary models. Cohort studies generally assessed L/Z from dietary sources, while clinical trials focused on providing L/Z as a supplement. Important considerations to take into account in relation to dietary L/Z include: nutrient-rich sources of L/Z, cooking methods, diet variety and the use of healthy fats. Dietary models include examples of how suggested effective levels of L/Z can be achieved through diet alone, with values of 5 mg and 10 mg per day described. These diet models depict a variety of food sources, not only from dark green leafy vegetables, but also include pistachio nuts and other highly bioavailable sources of L/Z such as eggs. This review and the diet models outlined provide information about the importance of diet variety among people at high risk of AMD or with early signs and symptoms of AMD.

Highlights

Lutein and zeaxanthin (L/Z) are two fat-soluble antioxidants belonging to the class of carotenoids called xanthophylls
The aim of this paper is to summarise the current available evidence regarding L/Z’s role in age-related macular degeneration (AMD) and, to hypothesise and model a likely suitable amount of lutein and zeaxanthin to obtain from dietary sources that may reduce the risk of AMD, taking into account common food sources, such as vegetables and eggs, and factors affecting their absorption and bioavailability in the body
Meso-zeaxanthin is reported to be commonly used in hen feed in Mexico to enhance the colouration of the egg yolk [12]. These findings suggest that it may be important for all three macular pigment carotenoids, to be quantified in food

Summary

Introduction

Lutein and zeaxanthin (L/Z) are two fat-soluble antioxidants belonging to the class of carotenoids called xanthophylls Along with their conversion isomer meso-zeaxanthin, they are the major constituents of macular pigment, a compound concentrated in the macula region of the retina that is responsible for fine-feature vision. Given their accumulation in the retina, the role L/Z play in eye health has been investigated with a particular focus on how consumption of these carotenoids may prevent and/or slow the progression of age-related macular degeneration (AMD), the leading cause of blindness in older adults [1]. US research has forecast that the number of patients with AMD is likely to double between 2010 to 2050 and this disease is becoming

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