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Fruits and vegetables that are sources for lutein and zeaxanthin: the macular pigment in human eyes

British Journal of Ophthalmology · 1998 · Vol. 82(8) · pp. 907–910

Olaf Sommerburg✉(Heidelberg University)Jan E.E. Keunen(Heidelberg University)Alan C. Bird(University Hospital Heidelberg)F. J. G. M. van Kuijk(University Hospital Heidelberg)

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Abstract

Most of the dark green leafy vegetables, previously recommended for a higher intake of lutein and zeaxanthin, have 15-47% of lutein, but a very low content (0-3%) of zeaxanthin. Our study shows that fruits and vegetables of various colours can be consumed to increase dietary intake of lutein and zeaxanthin.

Antioxidant Activity and Oxidative Stress Retinoids in leukemia and cellular processesZeaxanthinLuteinCarotenoidXanthophyllFood scienceSpinachYolkBotanyBiologyMedicine