The Carotenoid Pigment Zeaxanthin—A Review

Sajilata, M.G.; Singhal, Rekha S.; Kamat, M. Y.

doi:10.1111/j.1541-4337.2007.00028.x

Cited by 230 publications

(155 citation statements)

References 172 publications

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“…They may also be esterified with fatty acids or complexed with sugars and proteins [17]. The conjugate double-bond structure found in carotenoids also determines biological functions, such as absorption of light during photosynthesis, energy transfer, and protection from harmful effects of light on the cells during the photosynthesis.…”

Section: Carotenoidsmentioning

confidence: 99%

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The Biochemistry and Antioxidant Properties of Carotenoids

Merhan¹

2017

Carotenoids

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Carotenoids are one of the most widespread pigment groups distributed in nature, and more than 700 natural carotenoids have been described so far, and new carotenoids are introduced each year. Carotenoids are derived from 4 terpenes, including totally 40 carbon atoms. Carotenoids are naturally synthesized by cyanobacteria, algae, plants, some fungi, and some bacteria, but not made by mammals. Lately, the beneficial properties of α-carotene, β-carotene, γ-carotene, lycopene, phytoene, phytofluene, lutein, zeaxanthin, β-cryptoxanthin, astaxanthin, and fucoxanthin carotenoids in prevention of various diseases, such as tumor formation, cardiovascular, and vision, have been documented due to their roles as antioxidants, activation in certain gene expression associated with cell-to-cell communication, provitamin A activity, modulation of lipoxygenase activity, and immune response. In this chapter, in addition to biochemical properties of carotenoids, how the structure of these molecules influences the oxidative stress in health and reducing the risk of formation of various diseases will be described.

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Section: Carotenoidsmentioning

confidence: 99%

“…The next step, α-carotene, β-carotene, and γ-carotene are produced from lycopene via ring formation in the end groups by lycopene cyclase. α-and β-carotenes are the xanthophylls as a result of hydroxylation by β-carotene hydroxylase (Figure 2) [16,17]. …”

Section: Biosynthesis Of Terpenes and Carotenoidsmentioning

confidence: 99%

The Biochemistry and Antioxidant Properties of Carotenoids

Merhan¹

2017

Carotenoids

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“…In vitro studies, it has been suggested that carotenoids ( -cryptoxanthin, lycopene) stimulated bone formation and mineralization, and may prevent osteoporosis development (Yamaguchi & Uchiyama, 2004). Zeaxanthin and lutein might possess the function of preventing age-related macular degeneration (Sajilata et al, 2008). Epidemiological evidence has indicated that lycopene may protect individuals from colorectal cancer and men from prostate cancer .…”

Section: Carotenoidsmentioning

confidence: 99%

Health-Promoting Food Ingredients and Functional Food Processing

Wang¹,

Bohn²

2012

Nutrition, Well-Being and Health

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“…Spolu so zeaxantínom má kľúčovú úlohu v prevencii vekom podmienenej makulárnej degenerácie, ktorá vedie k strate zraku v strede zorného poľa v dôsledku poškodenia očnej sietnice. Takisto znižuje riziko sivého zákalu (katarakty), ktorý je hlavnou príčinou zhoršeného zraku v rozvinutých krajinách (Sajilata et al, 2008;Šivel et al, 2013).…”

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Lutein And Zeaxanthin Content In Milling Fractions Of Selected Wheat Species And Varieties

Lacko-Bartošová¹,

Leváková²

2017

Agrobiodiversity for Improving Nutrition, Health and Life Quality

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Lutein and its isomer, zeaxanthin, belong to a class of carotenoids called xanthophylls. They are the main carotenoids in cereal grains. A number of human epidemiological and clinical studies have shown that their intake is associated with reduced incidence of age-related macular degeneration, the leading cause of irreversible blindness in elderly people, and cataracts. In addition, lutein may have protective benefits against skin cancer and may also help to prevent cardiovascular diseases. The objective of the present study was to evaluate lutein and zeaxanthin content in selected varieties of wheat species produced in organic farming system and their distribution in milling fractions. A field stationary experiment was established at the Research Experimental Station Dolná Malanta in western Slovakia, during the years 2013-2015. The significantly highest average lutein content was detected in bran fraction (2.546 µg/g dry weight) and the lowest in flour (1.675 µg/g dry weight). Among wheat species, the significantly highest content of lutein was achieved in the bran of Triticum monococcum L. (5.080 µg/g dry weight). The highest average concentrations of lutein were observed in the variety Franckenkorn of Triticum spelta L. (2.706 µg/g dry weight), particularly in bran fraction. In the case of zeaxanthin, the significantly highest content was determined in whole grain of Triticum monococcum (0.193 µg/g dry weight). No significant differences in the zeaxanthin content between milling fractions were determined. Triticum monococcum was the most important source of carotenoids, followed by Triticum spelta and Triticum dicoccon.

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The Carotenoid Pigment Zeaxanthin—A Review

Cited by 230 publications

References 172 publications

The Biochemistry and Antioxidant Properties of Carotenoids

The Biochemistry and Antioxidant Properties of Carotenoids

Health-Promoting Food Ingredients and Functional Food Processing

Lutein And Zeaxanthin Content In Milling Fractions Of Selected Wheat Species And Varieties

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