Abstract
Zeaxanthin, a non-provitamin A carotenoid that belongs to the xanthophyll family, has been less studied than its isomer lutein. However, zeaxanthin has also been shown to have a number of beneficial effects for human health due to its ability to quench free radicals, exert antioxidant effects, as well as decrease inflammation. It is the purpose of this review to discuss the metabolism of zeaxanthin, including digestion, absorption, transport, and uptake by tissues, as well as the dietary or other factors which affect zeaxanthin bioavailability. In addition, this review also focuses on specific effects of this carotenoid on eye, skin, liver, and cardiovascular health. Data derived from human interventions, animal models of research, and in vitro and cell studies are discussed in this review.
Highlights
Zeaxanthin (β,β-Carotene-3,30 -diol), with a molecular weight of 568.8 Daltons and 11 conjugated double bonds, is a carotenoid that belongs to the xanthophyll family
There are two different pathways by which zeaxanthin may efflux from the enterocytes, one of which is the assembly into chylomicrons and release into the lymph [37], or it can be secreted into the lymph or the portal vein from the enterocytes within the small intestine-derived high density lipoprotein (HDL) [38]
Another pathology that has shown to be improved by carotenoids, zeaxanthin, is alcoholic fatty liver disease (AFLD), which is the abnormal accumulation of triglycerides in the hepatocytes, with chronic alcohol intake as the primary cause
Summary
Zeaxanthin (β,β-Carotene-3,30 -diol), with a molecular weight of 568.8 Daltons and 11 conjugated double bonds, is a carotenoid that belongs to the xanthophyll family. Lutein is the stereoisomer of zeaxanthin, and both of these carotenoids are generally found together in plant sources including green leafy vegetables, where the content can be as high as 40 mg per 100 g, while in the yellow-orange fruit and vegetables such as carrots, papaya, orange, and peaches, the concentration is less than 1 mg per 100 g. These xanthophylls can be found in animal products, where they are more bioavailable because they are incorporated into the lipid matrix of the food, as is the case of egg yolks and cheese.
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