Fortified Eggs Improve Bioavailability of Lutein and Zeaxanthin: Study

cc183cb8-70d5-4acb-994c-556087b6750carticleimage.jpg

06 Jun 2017 --- Researchers have conducted a study assessing the bioavailability of lutein and zeaxanthin from carotenoid-fortified eggs compared to control non-enriched eggs, and found that the change in fasting blood concentrations of lutein and zeaxanthin increased significantly more in the participants who ate the fortified eggs. Carotenoids are a large group of plant pigment molecules that serve as antioxidants in the body. 

Among 60 carotenoids absorbed from the diet into the body, two xanthophylls are believed to be especially important; namely, lutein and zeaxanthin. These plant pigments which bio-accumulate in the retina in the back of the eye, particularly in the central part of the retina, help quench reactive oxygen species to protect retinal photoreceptors. Excessive damage to this central area of the retina leads to age-related macular degeneration and is the leading cause of blindness in the developed world.

Eggs are a dietary source of carotenoids, and the liquid egg yolk matrix may favorably affect carotenoid bioavailability. In the study, researchers assessed the bioavailability of lutein and zeaxanthin in 50 subjects (18-65 years old; n=25 per group) from carotenoid-fortified eggs compared to control non-enriched eggs in an eight-week single-blind, clinical trial. The eggs were collected from hens fed either standard grain feed or standard grain feed fortified in a 1:1 ratio with lutein and zeaxanthin (70 mg/kg of each carotenoid) that resulted in the production of carotenoid-fortified eggs. 

Subjects in this study consumed two scrambled eggs per day, except on weekends, for eight weeks. The investigators measured serum levels of the carotenoids as an index of the bioavailability of these compounds. In addition, they also assessed whether consumption of the fortified eggs improved visual function.

At the beginning of the study, baseline fasting concentration of serum lutein and zeaxanthin were not significantly different among volunteers in the control and fortified-egg groups (serum lutein 0.228 and 0.195 μmol/liter, respectively and serum zeaxanthin 0.080 and 0.074 μmol/liter, respectively). However, after eight weeks of consuming the carotenoid-fortified eggs, the change in fasting blood concentrations of lutein and zeaxanthin increased significantly more in the fortified egg group. The change in serum lutein concentration was about three-fold (0.070 vs. 0.246 μmol/liter) higher after consumption of the carotenoid-fortified eggs; whereas, the change in total zeaxanthin concentration was about four-fold higher (0.031 vs. 0.134 μmol/liter). 

However, these changes in carotenoid intake from fortified eggs were not associated with any significant changes during the eight-week study in serum total cholesterol concentration, LDL-cholesterol, HDL-cholesterol or triglycerides; nor did they affect visual function.

This study is noteworthy because it indicates that the carotenoids lutein and zeaxanthin are bioavailable from egg matrix and that fortification of chicken feed with additional lutein and zeaxanthin leads to the enrichment of bioavailable carotenoids in eggs.

Related Articles

Nutrition & Health News

Lycored to showcase fortified fruit gummies with carotenoid-derived colors

24 Nov 2017 --- Lycored has announced that it is to demonstrate at Food Ingredients Europe this year how its carotenoid-derived colors are perfect for fruit gummies. The global carotenoid supplier will be handing out fortified gummies in six different fruit flavors. Their colors are achieved using Tomat-O-Red (Lycored’s range of reds to pink from tomato-derived Lycopene) and Lyc-O-Beta (yellows and oranges from BetaCarotene).

Nutrition & Health News

Peruvian companies hope Europe goes nuts for its new “superseed” sacha inchi

22 Nov 2017 --- Peru is going to make a big effort to introduce sacha inchi to the European market this autumn. This is according to Andean & Amazonian Super(b) Foods, a news platform set up by the companies CBI, PromPeru, Adex and CCL to promote Peruvian foods. Sacha inchi is a nut-like seed with strong health benefits and the platform states that it “will be one of the stars of the Peruvian participations in Food Matters Live and Fi Europe this autumn.”

Nutrition & Health News

Researchers call for establishment of dietary reference intake for lutein

21 Nov 2017 --- Establishing a recommended dietary reference intake (DRI) value for lutein is “critically important” for advancing and improving public health, assert the authors of a new paper published online in the European Journal of Nutrition. “Lutein is ready to be considered for intake recommendations,” note the authors of the carotenoid found in egg yolks, colorful fruits and vegetables, and dietary supplements.

Business News

BASF plant fire: Force Majeure for vitamins and carotenoids at Citral plant

10 Nov 2017 --- BASF has announced that it has shut down its Citral plant in Ludwigshafen, Germany, and has had to declare Force Majeure for its Citral- and Isoprenol-based aroma ingredients following a fire on October 31 during the startup of the plant.

Nutrition & Health News

“Golden” potato delivers bounty of vitamins A and E to help combat micronutrient deficiencies

09 Nov 2017 --- An experimental “golden” potato could hold the power to prevent disease and death in developing countries where residents rely heavily upon the starchy food for sustenance, new research published in the journal PLOS ONE suggests. The involved researchers say this new potato may help combat “hidden hunger” – deficiencies in micronutrients – which has been a problem for decades in many developing countries because staple food crops were bred for high yield and pest resistance rather than nutritional quality.

More Articles
URL : http://www.nutritioninsight.com:80/news/fortified-eggs-improve-bioavailability-of-lutein-and-zeaxanthin-study.html