Lutein and zeaxanthin concentrations in plasma after dietary supplementation with egg yolk

Abstract

Background:The food matrix in which carotenoids are found affects their bioavailability. Lutein and zeaxanthin are abundant in egg yolks and accumulate in the macular region of the retina, where they may affect visual function. Objective: We sought to determine whether plasma lutein and zeaxanthin concentrations are elevated after dietary supplementation with egg yolk. Design: Eleven moderately hypercholesterolemic men and women consumed 2 separate baseline diets, which contained 29-33% of energy as total fat, with 20% of energy as either beef tallow or corn oil. These diets were supplemented with cooked chicken egg yolks (1.3 egg yolks/d for an intake of 10.4 MJ). Each subject consumed all 4 diets. Each diet was consumed for 4.5 wk, with a washout period of ≥ 2 wk between diet phases. At the end of each diet phase, fasting morning plasma samples were collected and stored for carotenoid analysis by HPLC. Commercial chicken egg yolks were analyzed for carotenoids and cholesterol. Results: Egg yolk supplementation of the beef tallow diet increased plasma lutein by 28% (P < 0.05) and zeaxanthin by 142% (P < 0.001); supplementation of the corn oil diet increased plasma lutein by 50% (P < 0.05) and zeaxanthin by 114% (P < 0.001). Changes in plasma lycopene and ␤-carotene were variable, with no consistent trend. Egg yolk supplementation increased plasma LDL-cholesterol concentrations by 8-11% (P < 0.05). Conclusions: Egg yolk is a highly bioavailable source of lutein and zeaxanthin. The benefit of introducing these carotenoids into the diet with egg yolk is counterbalanced by potential LDL-cholesterol elevation from the added dietary cholesterol.Am J Clin Nutr 1999;70:247-51.

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

“…However, the bioavailability of carotenoids from these dietary sources may be low. This may be due to the physical state of the pigments, processing, and the presence of lipids, whereas carotenoids from egg yolk have demonstrated to have higher bioavailability (Handleman, Nightingale, Lichtenstein, Schaefer, & Blumberg, 1999). The average content of lutein and zeaxanthin in the yolk is~200-300 μg; the lipid matrix allows for efficient uptake of these pigments.…”

“…Because of its antioxidant and light-filtering properties, the MP may protect the retina and reduce the risk of developing AMD. As such, individuals who consume foods rich in lutein and zeaxanthin have a lower risk for AMD (Ma et al, 2012a;Seddon et al, 1994), higher blood levels of lutein and zeaxanthin (Handleman et al, 1999), and higher MP density (Hammond et al, 1997;Ma et al, 2012b).…”

Effect of different dietary concentrations of brown marine algae (Sargassum dentifebium) prepared by different methods on plasma and yolk lipid profiles, yolk total carotene and lutein plus zeaxanthin of laying hens

“…In addition, total carotene contents in the egg yolk were determined (5 samples/treatment) according to the AOAC (1995), whereas lutein and zeaxanthin fractions in egg yolk (5 samples/treatment) were analyzed by HPLC according to Handelman et al (1999).…”

Análise de trilha para carotenoides em milho

“…Esses resultados apontam aspectos positivos na seleção de genótipos de milho para biofortificação, principalmente considerando que os carotenoides de maior interesse são aqueles com ativida-garantir a coloração amarelo-alaranjada das gemas dos ovos (Handelman et al, 1999).…”