Lutein and zeaxanthin: Production technology, bioavailability, mechanisms of action, visual function, and health claim status

Nwachukwu, Ifeanyi D.; Udenigwe, Chibuike C.; Aluko, Rotimi E.

doi:10.1016/j.tifs.2015.12.005

Cited by 121 publications

(71 citation statements)

References 122 publications

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“…The animal retina is exceptional and contains a yellow colored region positioned in its ocular center known as “macula lutea” (Kalariya, Ramana, & vanKuijk, ). This yellow color attributed to the accumulation of lutein, zeaxanthin, and meso‐zeaxanthin, and they are very important in eye well‐being (Kijlstra, Tian, Kelly, & Berendschot, ; Nwachukwu, Udenigwe, & Aluko, ). Xanthophylls play a critical role in the defense of skin against sunlight (Stahl & Sies, ).…”

Section: Carotenes In Ofspmentioning

confidence: 99%

Review on nutritional composition of orange‐fleshed sweet potato and its role in management of vitamin A deficiency

Satheesh

Fanta

2019

Food Science & Nutrition

139

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A wide variety of the roots and tubers plays a major role in human diet, animal feed, and industrial raw materials. Sweet potatoes (SPs) play an immense role in human diet and considered as second staple food in developed and underdeveloped countries. Moreover, SP production and management need low inputs compared to the other staple crops. The color of SP flesh varied from white, yellow, purple, and orange. Scientific studies reported the diversity in SP flesh color and connection with nutritional and sensory acceptability. Among all, orange‐fleshed sweet potato (OFSP) has been attracting food technologists and nutritionists due to its high content of carotenoids and pleasant sensory characteristics with color. Researchers reported the encouraging health effects of OFSP intervention into the staple food currently practicing in countries such as Uganda, Mozambique, Kenya, and Nigeria. Scientific reviews on the OFSP nutritional composition and role in vitamin A management (VAM) are hardly available in the published literature. So, this review is conducted to address the detailed nutritional composition (proximate, mineral, carotenoids, vitamins, phenolic acids, and antioxidant properties), role in vitamin A deficiency (VAD) management, and different food products that can be made from OFSP.

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Section: Carotenes In Ofspmentioning

confidence: 99%

Review on nutritional composition of orange‐fleshed sweet potato and its role in management of vitamin A deficiency

Satheesh

Fanta

2019

Food Science & Nutrition

139

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“…Lutein has been reported to ameliorate age‐related macular degeneration (AMD), which is ranked as the third most common cause of visual impairment and blindness globally (WHO ) and contribute to brain development and function (Erdman et al ., ), is positively associated with temporal processing speed (Bovier et al ., ) and protection of vulnerable neural tissue against oxidative stress (Stringham & Stringham, ). Lutein is a xanthophyll and is synthesised by plants and microalgae in high quantities as fatty‐acid esters and can protect the macula from photo‐induced free radical induced blue light damage by protecting the photoreceptors in the eye against oxidative damage (Lin et al ., ; Nwachukwu et al ., ). The selection of defined microalgal species with balanced nutritional profiles is a fundamental requirement for successful inclusion in novel functional food development (Batista et al ., ).…”

Section: Fortification With Microalgal Materialsmentioning

confidence: 99%

Ensuring the future of functional foods

Birch

Bonwick

2018

Int J of Food Sci Tech

116

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Consumption of functional foods suggests a strategy to reduce the incidence of chronic health disorders. This message has resonated with consumers and driven market growth. Functional food research has significantly increased over the last decade but few studies have addressed the bioavailability of active ingredients for clinical efficacy. Baked goods such as bread, biscuits and cake are popular categories for innovation due to their widespread consumption. These new developments have often impacted on organoleptic properties of the finished products and thus consumer acceptance. Blending of bioactive ingredients may overcome this deficit. However, an understanding of the role of the microbiome in health has indicated that the efficacy of functional foods is unlikely to be uniform within the population. Further growth in the functional foods market, is likely to require greater evidence of the bioavailability of active ingredients, clinical effect and support for health claims by regulators especially in the EU.

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“…It is also used in sunscreen creams due to its UV-protecting activity that by far surmounts the activity of vitamin E [6,9,23,52]. Two other carotenoids xanthophylls, lutein and zeaxanthin are also becoming increasingly important in the nutraceutical market since they play a significant role in eye heath, which is clinical proven to prevent cataract and macular degeneration [52,53]. Lutein is traditionally used in chicken feed in order to fortify yellow egg yolk and food additive (E161b) approved for use in the EU, Australia, and New Zealand [47].…”

Section: Carotenoidsmentioning

confidence: 99%

The Impact of Microalgae in Food Science and Technology

Matos

2017

J Americ Oil Chem Soc

149

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Microalgae (including cyanobacteria) are promising organisms for sustainable products for use as feedstocks for food, feed, fine chemicals, and biofuels. They can synthesize a broad range of products with medium‐ to high‐value market price such as β‐1,3‐glucan polysaccharide, single‐cell‐protein, carotenoids and phycobilin pigments, and long‐chain polyunsaturated fatty acids that are commercialized in the food industry as dietary supplements and functional foods, in the pharmaceutical and chemical industries as cosmaceuticals and flavorants, and in the therapeutic field as nutraceutical compounds. These microorganisms are also exceptional producers of omega‐3 and omega‐6 fatty acids such as eicosapentaenoic, docosahexaenoic, and arachidonic acids that have been linked to several human health benefits. The aim of this paper is to review the main existing high‐value products that can be derived from microalgae with a particular focus on food science and technology applications. It also describes the gross and fine chemical composition of various algal species and details the nutritive importance of selected constituents. Finally, nutritional quality standards and legislative provisions to ensure food safety in the use of algal biomass are presented.

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Lutein and zeaxanthin: Production technology, bioavailability, mechanisms of action, visual function, and health claim status

Cited by 121 publications

References 122 publications

Review on nutritional composition of orange‐fleshed sweet potato and its role in management of vitamin A deficiency

Review on nutritional composition of orange‐fleshed sweet potato and its role in management of vitamin A deficiency

Ensuring the future of functional foods

The Impact of Microalgae in Food Science and Technology

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