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The function of zeaxanthin

Nov. 21. 2022

Zeaxanthin is mainly composed of carotenoids such as lutein, zeaxanthin and cryptoxanthin. It is a kind of natural pigment widely found in many plants, and it is also a kind of compound necessary for human body. Zeaxanthin is a natural food colorant. It is not only a natural pigment, but also an additive for the production of health food. As a natural pigment, it has been approved as a food coloring by many countries such as Europe and the United States. It contains about 0. 01~0.9mg/100g. Due to the uncertainty about the potential impact of synthetic pigments and related additives, such natural food additives are widely welcomed in today's advocating nature. 

The function of zeaxanthin In recent years, research on the function of zeaxanthin has attracted more and more people's interest, mainly focusing on the relationship between zeaxanthin and eye diseases, heart disease and cancer, and their antioxidant properties are also of interest to all. Epidemiological studies have shown that the intake of vegetables rich in carotenoids (including zeaxanthin) is negatively correlated with the occurrence of cancer. 

The intake of foods rich in carotenoids can improve health and reduce the risk of cancer, cardiovascular, eye risk of internal diseases and cataracts etc. The importance of vitamin A to the eyes is well known, and recently it has been found that other vitamins, carotenoids and trace elements are also very important for eye nutrition, such as zeaxanthin and lutein also have protective effects on the eyes. Studies have shown that people who consume more zeaxanthin, lutein, and vitamin E are less likely to suffer from macular degeneration in the eye.

 The protective effects of zeaxanthin and lutein on the retina have been investigated, their role as light filters and antioxidant activity, and the macular pigment of the eye following increased dietary intake of zeaxanthin and lutein increase. The health benefits of zeaxanthin and lutein are believed to be due to the belief that increased intake of these carotenoids will increase the concentrations of these substances in human organs, especially the eyes, and that the concentration of these carotenoids in these organs will increase. 

Rising can reduce the risk of chronic diseases including cataracts, cancer and heart disease. It is believed that lutein and zeaxanthin in food have a direct effect on the metabolic function of the eye and have a protective effect on the visual impairment of infants caused by exposure to oxygen stress and high light intensity. Age-related macular degeneration is the main cause of blindness in people over 75 years old. Lutein and zeaxanthin can selectively accumulate in the macula and provide macular pigment. 

It is reported that in a lifetime diet, people who often eat a diet rich in these carotenoids have a significantly lower incidence of age-related macular degeneration. Regarding the mechanism of action of zeaxanthin and lutein, it is speculated that monomolecular oxygen generated by ultraviolet rays may cause damage to the eyes, and lutein and zeaxanthin can eliminate its effects. Lutein and zeaxanthin have been shown to be the only carotenoids present in the macular region of the retina, and dietary intake of lutein and zeaxanthin can affect macular pigment density. In addition, people who consume more of these carotenoids have higher levels of macular pigment, which reduces the possibility of developing age-related macular degeneration. Lutein and zeaxanthin can also reduce the risk of middle-aged and elderly blindness. Common carotenoids with antioxidant effects include lycopene, α-carotene, β-carotene, β-cryptoxanthin, lutein, zeaxanthin, and zeaxanthin is also considered an antioxidant vitamin One of. The oxidation of proteins in the lens of the eye plays an important role in the formation of cataracts. Antioxidants in food can play a protective role. Antioxidants in the diet, including carotenoids, prevent protein and lipids in the lens of the eye. Oxidation can reduce the risk of senile cataract. An 8-year follow-up study found that the risk of cataracts in men was reduced by 19% due to the intake of more lutein and zeaxanthin, while the risk of cataracts in women who consumed more lutein and zeaxanthin was reduced by 22%. 

Carotenoids and tocopherols, antioxidants that can prevent senile diseases, are present in maize tissue. Qualitative and quantitative studies have been carried out on the lutein, zeaxanthin and tocopherol in 44 kinds of sweet corn and dent corn. The carotenoids in sweet corn are mainly lutein and zeaxanthin. The type accounts for the main part, and the types of corn are different, and the content of these substances will change accordingly. People have studied the inhibitory effect of zeaxanthin on low-density lipoprotein oxidation under in vitro conditions, and found that such carotenoids in food can help slow down the process of arteriosclerosis. The antioxidant activity of dietary carotenoids and their role in the prevention and treatment of geriatric diseases are discussed. The destructive effect of oxidation on cells during the occurrence of senile diseases, discusses the role of carotene in the prevention and treatment of such diseases; the prevention and treatment of macular degeneration and arteriosclerosis by lutein and zeaxanthin; the recommended intake of fruits and vegetables etc. The antioxidant mechanism of zeaxanthin lies in the characteristic of its conjugated unsaturated double bond as a carotenoid, which makes it have a strong ability to react with oxygen, and can react with oxygen and free radicals produced by oxidation. The rapid reaction prevents the chain transmission of peroxidation reaction and interrupts the chain reaction of peroxidation. Zeaxanthin can also be used as a free radical scavenger and a photoprotectant in food. The photodegradation phenomenon of zeaxanthin is studied. It mainly describes the degradation of zeaxanthin under different oxygen pressures. The instantaneous absorption spectrum is used to judge the state The results showed that the stability of zeaxanthin containing carbonyl groups was better than that without carbonyl groups, and the more stable zeaxanthin was more attractive as a natural antioxidant in food. People have studied the free radical scavenging behavior of zeaxanthin. With the increase of zeaxanthin concentration and the decrease of oxygen partial pressure, the antioxidant effect is more obvious, and zeaxanthin can protect esters from oxidation.

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