Lutein: A Valuable Ingredient of Fruit and Vegetables

Author: Calvo, Marta

Source: Critical Reviews in Food Science and Nutrition, Volume 45, Numbers 7-8, Number 7-8/October-December 2005 , pp. 671-696(26)

Publisher: Taylor and Francis Ltd

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Abstract:

Lutein is a human serum carotenoid which is not synthesized by humans and thus must be obtained by the ingestion of food containing it such as fruits and vegetables. Lutein is present in different forms in those foods as all-trans-lutein, cis-lutein, epoxi-lutein, and lutein linked to proteins. It discusses if the intake of lutein or diets supplemented with lutein or diets rich in fruits and vegetables are important in the prevention of diseases like some cancers, cardiovascular diseases, etc., that may be affected by the antioxidant effect of lutein; or in the prevention of age-related macular degeneration and other eye diseases. The concentration of lutein in fruits and vegetables depends on the species. We've included the concentration of lutein in 74 species reported by different authors since 1990. Currently the quantification of lutein is mainly performed by HPLC, but more investigations into a quantification method for lutein, lutein isomers, and epoxi-lutein are necessary. Improvement of lutein extraction methods is important as well. Methods commonly used in the vegetable and fruit industry like heat treatment, storage conditions, etc. can change lutein concentrations; other factors depend on the plant, for instance the variety, the stage of maturity, etc.

Keywords: lutein; health; fruit and vegetables concentration; quantification methods; lutein isomerization and degradation

Document Type: Research article

DOI: http://dx.doi.org/10.1080/10408690590957034

Affiliations: 1: Instituto de Fermentaciones Industriales, CSIC, Juan de la Cierva 3, Madrid, 28006, Spain

Publication date: 2005-10-01