Fruit and Vegetable Intake and the Macular Pigment Optical Density

Olmedilla‐Alonso, Begoña; Estévez-Santiago, Rocío

doi:10.1016/b978-0-12-815245-4.00032-6

Cited by 1 publication

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References 63 publications

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“…Attributable to its distinguished provitamin A activity, the bioaccessibility of β-carotene from foods has been broadly investigated and less emphasis has been given to the bioaccessibility of xanthophylls such as lutein and zeaxanthin. Furthermore, as lutein is the more predominant xanthophyll in natural food sources [ 28 ], its average dietary intake is considerably higher than that of zeaxanthin [ 29 ] and despite the fact that lutein, zeaxanthin and meso -zeaxanthin are equally present in the human macula [ 30 ], research on zeaxanthin is noticeably reduced as compared to lutein in terms of novel food sources, bioaccessibility and bioavailability. Despite the emerging evidence correlating the intake of carotenoids (including xanthophylls lutein and zeaxanthin) with a decreased risk of several disorders, there is no dietary recommendation for these lipophilic pigments [ 29 ].…”

Section: Introductionmentioning

confidence: 99%

A Brief Overview of Dietary Zeaxanthin Occurrence and Bioaccessibility

Tudor

Pintea

2020

Molecules

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As it exhibits no provitamin A activity, the dietary intake of zeaxanthin is not considered essential. However, its contribution to ocular health has long been acknowledged. Numerous publications emphasize the importance of zeaxanthin alongside lutein in ocular diseases such as cataracts and age-related macular degeneration which constitute an important health concern, especially among the elderly. Considering that the average dietary ratio of lutein to zeaxanthin favors the first, more bioaccessible food sources of zeaxanthin that can hinder the development and progression of the above-mentioned disorders are of great interest. In this paper, a brief overview of the more recent state of knowledge as regards dietary sources together with their respective zeaxanthin bioaccessibility assessed through a standardized in vitro digestion method was provided.

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