Everything about Zeaxanthin totally explained
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Zeaxanthin is one of the two
carotenoids contained within the
retina of the
eye.
Within the central
macula, zeaxanthin is the dominant component, whereas in the peripheral retina,
lutein predominates.
Lutein and zeaxanthin have identical chemical formulas and are
isomers, but they're not
stereoisomers.
The main difference between them is in the location of a
double bond in one of the end rings. This difference gives lutein three
chiral centers whereas zeaxanthin has two.
As a
food additive, zeaxanthin is a
food dye with
E number E161h.
Isomers
Because of symmetry, the (3R,3'S) and (3S,3'R) stereoisomers of zeaxanthin are identical. Therefore, zeaxanthin has only three stereoisomeric forms. The (3R,3'S) stereoisomer is called
meso-zeaxanthin.
The principal natural form of zeaxanthin is (3R,3'R)-zeaxanthin.
The macula mainly contains the (3R,3'R)- and meso-zeaxanthin forms, but it also contains much smaller amounts of the third (3S,3'S) form.
Relationship with diseases of the eye
There is
epidemiological evidence of a relationship between low
plasma concentrations of
lutein and zeaxanthin on the one hand, and the risk of developing
age-related macular degeneration (AMD) on the other.
Some studies support the view that supplemental lutein and/or zeaxanthin
help protect against AMD.
There is also epidemiological evidence that increasing lutein and zeaxanthin intake
lowers the risk of
cataract development.
On September 10, 2007, in a 6-year study,
researchers, led by John Paul SanGiovanni of the
National Eye Institute,
Maryland found that
Lutein and zeaxanthin (
nutrients in
eggs,
spinach and other
green vegetables) protect against
blindness (
macular degeneration), affecting 1.2 million
Americans, mostly after age 65. Lutein and zeaxanthin reduce the risk of
AMD (
journal Archives of Ophthalmology). Foods considered good sources of the nutrients also include
kale,
turnip greens,
collard greens,
romaine lettuce,
broccoli,
zucchini,
corn,
garden peas and
Brussels sprouts.
Natural occurrence
Zeaxanthin is one of the most common carotenoid alcohols found in nature. It is the pigment that gives
corn,
saffron, and many other plants their characteristic color. Zeaxanthin breaks down to form
picrocrocin and
safranal, which are responsible for the taste and aroma of saffron.
Further Information
Get more info on 'Zeaxanthin'.
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