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.