Lutein
Lutein is a carotenoid belonging to the group of the xanthophylls or carotenoids with oxygenated functions. It is a polyunsaturated asymmetric molecule that consists of a carbon skeleton. Carotenoids are fat-soluble group of naturally occurring plant pigments. Carotenoids can be divided in to two main categories: Carotenes and Xanthophylls. Carotenes are carotenoids that contain only carbon and hydrogen atom, e.g. beta carotene, alpha carotene and lycopene. Xanthophylls refer to compounds that contain an additional hydroxyl group or Keto group or both. e.g. lutein, zeaxanthin. Lutein is a xanthophyll found in high concentrations in the macula of the eye and in the central part of the retina. It serves important roles in vision to help filter ultraviolet wavelengths of light to prevent damage to the eye lens and macula. Lutein's antioxidant properties are believed to help protect the macula, which is rich in polyunsaturated fats, from light-induced free radicals. Lutein is also one of the major constituents of green vegetables and fruits such as broccoli, green beans, green peas, Brussels sprouts, cabbage, kale, spinach, lettuce, kiwi, and honeydew. Lutein is also present in many plants in the form of mono- or diesters. Lutein is a naturally occurring carotenoid that has no vitamin A activity. There are three asymmetric centers in lutein at C-3, C-3', and C-6' positions. The absolute configuration of lutein in foods and human serum/plasma is known to be 3R,3'R,6'R. This configurational isomer of lutein which is the most abundant form of lutein is also known as lutein A. Lutein is one of the major constituents of green vegetables and fruits such as broccoli, green beans, green peas, lima beans, Brussels sprouts, cabbage, kale, spinach, lettuce, kiwi, and honeydew. The lutein in these green vegetables and fruits exists naturally in the free non-esterified form and co-exists with other carotenoids. Lutein has begun to acquire importance as a nutraceutical because of its antioxidant and immunomodulating and immunostimulating actions. These actions are manifested in its ability to reduce oxidative stress and/or depression of the immune system, in conditions such as age-related macular degeneration, cataracts, atherosclerosis, and some forms of cancer. Also, because of its yellow to red coloration and natural occurrence in human foods, lutein also is used as a food colorant. Lutein can not be produced by the body, and consequently, must be ingested. Thus, lutein has become increasingly used in nutritional supplements for the prevention and/or treatment of vision losses due to macular degeneration, cataracts and retinitis pigmentosa. Lutein intake increases the serum level of lutein and zeaxanthin and improves the function of UV blue blocking and protection. Therefore Lutein is emerging as an important nutrient for better health and prevention of disease. There is increasing demand for lutein supplements from the aging population of the world. Lutein suitable for nutraceutical and cosmetic uses can be found in the chromoplasts of flowers, fruits and roots (such as, but not limited to, carrots and yellow potatoes). Lutein is typically present in plant chromoplasts as long chain fatty esters, typically diesters, of acids such as palmitic and myristic acids, e.g. lutein dipalminate, lutein dimyristate and lutein monomyristate. Lutein is abundant in a number of yellow/orange fruits and vegetables such as mango, papaya, peaches, prunes, acorn squash, winter squash, and oranges. Lutein in these yellow/orange fruits and vegetables exists in the esterified form with fatty acids such as myristic, lauric, and palmitic acids. Upon ingestion of these foods, lutein esters undergo hydrolysis to regenerate free lutein which is then absorbed and metabolized by the body. Marigold flower petals are an excellent source of lutein because they contain high levels of lutein and no significant levels of other carotenoids. Marigold oleoresin contains a variety carotenoids: phytoene, phytofluene, alpha-carotene, beta-carotene, alpha-carotene, beta-carotene, alpha-carotene, alpha-cryptoxanthin, beta-cryptoxanthin, lutein, antheraxanthin, zeaxanthin, and neoxanthin.
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