Dietary Lutein Reduces Ultraviolet Radiation-Induced Inflammation and Immunosuppression

Abstract

Ultraviolet radiation (UVR) promotes skin cancer development by mutagenic, immunosuppressive, and oxidative-stress-inducing mechanisms; however, certain antioxidants may counteract and prevent UVR-induced photodamage. Lutein is a xanthophyll carotenoid with potent antioxidant activity. Because reactive oxygen species (ROS) are believed to have a role in UVR-induced skin damage, we investigated whether lutein can modify UVR effects including the tissue swelling response to midrange UVR (280-320 nm, ultraviolet B (UVB) radiation) and UVB suppression of contact hypersensitivity (CHS) in both the local and the systemic models of UV-induced immunosuppression. We found that compared to mice fed the standard laboratory diet, mice fed dietary lutein demonstrated significant inhibition of ear swelling owing to UVB radiation. Mice exposed to 1700 J per m2 UVB radiation four times at daily intervals and then sensitized to dinitrofluorobenzene at the site of irradiation showed a decreased CHS response upon challenge. This suppression by UVB radiation was significantly inhibited by lutein feeding. When UVB radiation was given at a single dose of 10,000 J per m2 to inhibit the induction of CHS at a distant, nonirradiated site, no effect of lutein was seen. Finally, lutein accumulated in the skin of mice following diet supplementation and was shown to decrease ROS generation following UVR exposure. Thus, lutein modulates the skin's response to UVR and may contribute to the defense against some of the deleterious effects of solar radiation.

Food intake and risk of basal cell carcinoma in an 11-year prospective study of Australian adults

“…Egg yolk contains the carotenoids lutein and zeaxanthin, which have been shown to protect the skin of mice against UV-induced inflammation and photodamage (Lee et al, 2004), but intake of these nutrients was not associated with BCC risk in our study population (Heinen et al, 2007) and is unlikely to explain the increased risk of BCC associated with relatively high egg intake.…”

Eryngium foetidum Suppresses Inflammatory Mediators Produced by Macrophages

“…The E. foetidum leaf extract contains kaempferol, chlorogenic acid, caffeic acid, lutein, and β-carotene. All components have been previously reported to have anti-inflammatory activities, and some also have antioxidant activities (Ching et al, 2002;Lee et al, 2004;Shin et al, 2004;Bai et al, 2005;Kowalski et al, 2005;dos Santos et al, 2006;Hamalainen et al, 2007;Chao et al, 2009;Shan et al, 2009;Zhang et al, 2010). Several bioactive compounds in E. foetidum leaves were recently reported (Paul et al, 2010) to play a role in anti-inflammatory and antioxidant activities.…”

Morin Prevents Ultraviolet-B Radiation-Induced Photocarcinogenesis Through Activating Thrombospondin-1 in the Mouse Skin

“…UV radiation specifically (UVB 280-320 nm) promotes skin cancer development by mutagenic, immunosuppressive, and oxidative stressinducing mechanisms; however, certain antioxidants may counteract and prevent UVB-induced photodamage [26]. Polyphenols and flavonoids are widely spread in plants, mainly in fruits and vegetables, contributing to their flavor and color [27].…”