Designer egg evaluation in a controlled trial

Surai, Peter F.; Macpherson, Allan; Speake, Brian K.; Sparks, Nicholas

doi:10.1038/sj.ejcn.1600939

Cited by 119 publications

(78 citation statements)

References 69 publications

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“…Of the possible reasons for the lower response, fat intake was not mentioned by Surai et al 36 and in an 8-week study, there may have been changes in the intake or type of vegetables consumed during that period. Neither fat intake nor the background dietary intake was controlled.…”

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confidence: 97%

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Macular zeaxanthins and lutein – a review of dietary sources and bioavailability and some relationships with macular pigment optical density and age-related macular disease

Thurnham

2007

Nutr. Res. Rev.

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The retina is unique in the human body in containing three xanthophyll carotenoids; 3R,3 0 Rzeaxanthin, meso-zeaxanthin (MZ) and lutein. Humans consume 1 to 3 mg lutein per d and the lutein:zeaxanthin ratio in the diet is about 5:1.Xanthophyll pigments occur widely in vegetables and fruits but MZ is found in only a few foods such as the shrimp carapace and fish skin. In spite of the amounts of the different xanthophylls in the diet, zeaxanthin and MZ occur in approximately equal amounts in the eye, and their combined concentration can exceed that of lutein. In the present review the bioavailablity of zeaxanthin and lutein is assessed using the plasma xanthophyll response to dietary intervention. A number of studies have used single and mixed sources of the pure xanthophylls to achieve steady-state plasma responses. Mostly these have been with lutein and zeaxanthin but two using MZ are also described. Responses following the intervention with the pure xanthophylls are compared with those following food intervention. Vegetables are the richest source of dietary lutein and several vegetable-feeding studies are discussed. Intervention studies with eggs, which are a good source of zeaxanthin, suggest that the xanthophyll carotenoids in egg yolk may be more bioavailable than those in other foods and are described separately. MZ has been a component of a xanthophyll supplement added to chicken feed in Mexico in the last 10 years. Egg consumption in Mexico is approximately one egg/person per d and the potential contribution of this food source of MZ to Mexican dietary intakes is described. Very limited information from human feeding studies of MZ-containing supplements suggests that MZ is less well absorbed than zeaxanthin. However, MZ is unusual in the diet and not reported in the plasma. Thus plasma responses may not reflect true absorption if it takes MZ longer to equilibrate with body tissues than the other xanthophylls and competition with zeaxanthin may lower the relative concentrations of MZ in plasma. Lastly, the effects of longterm feeding with both pure and food sources of the xanthophyll pigments on macular pigment optical density is compared and the importance of previous dietary intake on the effects of intervention is discussed.

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confidence: 97%

“…The second study shown in Table 2 also lacked a pure lutein control group with which to assess relative bioavailability 36 . The authors recruited two groups of subjects to which they fed one control or one lutein-enriched egg per d for 8 weeks.…”

Section: Bioavailability Of Lutein and Zeaxanthin From Eggsmentioning

confidence: 99%

Macular zeaxanthins and lutein – a review of dietary sources and bioavailability and some relationships with macular pigment optical density and age-related macular disease

Thurnham

2007

Nutr. Res. Rev.

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“…In the same perspective, research activities are on record to evaluate the ability of designer eggs enriched with certain nutrients (such as vitamin E, lutein, selenium, docosahexaenoic acid, etc.) to deliver protein, fats, and micronutrients to the human in visually acceptable form (Miranda et al, 2015;Surai, MacPherson, Speake, & Sparks, 2000). As such, designer egg, with altered nutrient composition, is considered as a new type of functional food.…”

Section: Composition Of Egg Carotenoidsmentioning

confidence: 99%

Hen egg carotenoids (lutein and zeaxanthin) and nutritional impacts on human health: a review

Zaheer¹

2017

CyTA - Journal of Food

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Hen egg is a unique and important carrier of lipid soluble bioactive carotenoids -lutein and zeaxanthin. Egg yolk carotenoid profile is largely dependent on hen's feed composition. Naturally, lutein and zeaxanthin are polar carotenoids primarily deposited in human retina and provide several protective functions, i.e. protect the macula from damage by blue light, improve visual acuity, and scavenge harmful reactive oxygen species. They have also been linked with reduced risk of agerelated macular degeneration and cataracts, cardiovascular diseases, Alzheimer's, and possibly different cancers. This review summarizes the latest data on content and composition of hen egg carotenoids, effect of processing, feeding systems, feed additives, bioavailability, and physiological effect of egg carotenoids on human health issues.Carotenoides de huevo de gallina (luteína y zeaxantina) e impactos nutricionales en la salud del ser humano: una revisión RESUMEN La yema de huevo es un importante y único portador de carotenoides bioactivos liposolubles: luteína y zeaxantina. El perfil de carotenoides de la yema de huevo depende notablemente de la composición alimentaria de la gallina. La luteína y la zeaxantina son carotenoides polares naturales depositados principalmente en la retina humana y que aportan diversas funciones protectoras, como por ejemplo la protección de la mácula del daño provocado por la luz azulada, la mejora de la agudeza visual y expulsan las especies dañinas reactivas al oxígeno. Estos también están relacionados con reducir el riesgo de degeneración macular producido por la edad y las cataratas, enfermedades cardiovasculares, Alzheimer, además de la posibilidad de diferentes tipos de cáncer. Este estudio resume los datos más recientes acerca del contenido y la composición de los carotenoides de la yema de huevo de gallina, el efecto del procesamiento, los sistemas de alimentación, los aditivos alimentarios, la biodisponibilidad y el efecto psicológico de los carotenoides del huevo en los problemas de salud de las personas. ARTICLE HISTORY

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“…In fact, the dietary matrix and the type of lutein are important factors that affect lutein absorption, indicating that the egg yolk is the most effective way to increase lutein bioavailability, although the amounts are relatively lower than other luteinrich vegetables including spinach (Handelman et al, 1999;Surai et al, 2000).…”

Section: Introductionmentioning

confidence: 99%

Effects of Dietary Lutein Sources on Lutein-Enriched Egg Production and Hepatic Antioxidant System in Laying Hens

Jang

Kang

et al. 2014

J. Poult. Sci.

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The present study was conducted to investigate the effects of two dietary lutein sources such as the commercial lutein and the emulsified crude extract of spinach containing lutein on the transfer of lutein into egg yolks as well as the antioxidant defense system in the liver of laying hens. A total of thirty-six, 24-week-old White leghorn hens were randomly assigned to a basal diet (CON) and that supplemented with a commercial lutein (LUT, 40 mg lutein /kg of diet) and the crude extract of spinach dissolved into oils with lecithin (ECE, 40 mg lutein/kg of diet) for 5 weeks. There was no difference in body weight and the relative live weight among dietary groups. The concentration of egg yolk lutein and yolk color significantly increased (P＜0.05) in the LUT and ECE groups compared with the CON group. The LUT group showed a higher yolk lutein and much a lower variability of average yolk lutein content, although there was no significant difference in egg yolk lutein content between the LUT and ECE groups. In antioxidant activity, the specific activity of hepatic superoxide dismutase (SOD) in the LUT group was significantly (P＜0.05) greater than that in the CON and ECE groups, whereas glutathione peroxidase (GPX) and glutathione Stransferase (GST) activities and lipid peroxidation were not affected by dietary sources of lutein. In conclusion, the dietary supplementation of lutein and the emulsified crude extract of spinach to laying hens resulted in a significant increase in the content of egg yolk lutein and yolk color, indicating that both supplements may potentially be applicable for the production of egg-enriched lutein in laying hens. This study also suggest that a commercial lutein more consistently produces the quality of lutein-enriched eggs and improves hepatic SOD activity compared with the emulsified crude extract of spinach.

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Designer egg evaluation in a controlled trial

Cited by 119 publications

References 69 publications

Macular zeaxanthins and lutein – a review of dietary sources and bioavailability and some relationships with macular pigment optical density and age-related macular disease

Macular zeaxanthins and lutein – a review of dietary sources and bioavailability and some relationships with macular pigment optical density and age-related macular disease

Hen egg carotenoids (lutein and zeaxanthin) and nutritional impacts on human health: a review

Effects of Dietary Lutein Sources on Lutein-Enriched Egg Production and Hepatic Antioxidant System in Laying Hens

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