What is zeaxanthin used for? Is it good for the eyes?

Zeaxanthin (3,3'-dihydroxy-carotene), also known as zeaxanthin, is an oil-soluble natural pigment found in green leafy vegetables, flowers, fruits, goji berries and yellow corn. In nature, it often coexists with lutein, -carotene, cryptoxanthin, etc., to form a carotenoid mixture.

Zeaxanthin itself has molecular structure characteristics, which makes zeaxanthin have strong antioxidant properties, and oxidative damage is caused by the imbalance of antioxidant protection and free radical metabolism, which can lead to many diseases, such as cardiovascular, cancer, aging, inflammatory reactions, cataracts and a series of neurological diseases. Therefore, it has a certain anti-cancer and cataract prevention effect of cardiovascular disease.

If there is no macula area with normal function, the person's primary visual function will gradually deteriorate, and there is even a risk of blindness. At the center of the macular area, the incident light is strongest and the most reactive oxygen species are produced. Zeaxanthin has the effect of specifically absorbing the most damaging blue light on the retina, thereby protecting the cones of the retina ** fovea.

Studies have shown that short-term increase in zeaxanthin intake can increase macular pigment, thereby enhancing the macular area's ability to resist damage from harmful substances and light rays, and preventing and slowing age-related macular degeneration.

People who often use their eyes should eat more yellow corn to alleviate macular degeneration and vision loss, and lutein and zeaxanthin can absorb harmful light into the eyeball with their strong antioxidant effect.

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Lutein and zeaxanthin are deposited in the center of the retina and selectively enriched in the macula area, protecting the retinal photoreceptor cells like "sunglasses". The protective mechanism of lutein and zeaxanthin on the eyes is mainly reflected in the antioxidant effect of quenching free radicals and the effect of high-energy blue light filtration. In order to maintain the normal visual function of the macula, the human body needs to continue to consume sufficient amount of lutein, once deficient, photoreceptor cells are susceptible to photooxidative damage to form precipitate, and the sediment continues to accumulate to hinder the absorption of nutrients and excretion of waste by photoreceptor cells, resulting in the death of photoreceptor cells, impaired normal visual function, or eye diseases such as AMD, and even blindness in severe cases.

Therefore, on the basis of healthy eyes, adequate supplementation of lutein and zeaxanthin is an important part of maintaining normal visual function and preventing and slowing age-related eye diseases. Compared to adults, babies and children have clearer lenses and their retinas are more susceptible to damage from damaging blue light, which is ubiquitous from sunlight, mobile phones, LCD TVs, and computer screens. Therefore, lutein's blue light filtering and antioxidant properties are more important for the protection of fragile eyes in infants and children.

Lutein and zeaxanthin belong to oxygenated carotenoids, which are mainly found in dark green vegetables, egg yolks and other substances, and are also widely distributed in many tissues of the human body, and are the main components of pigments in the retina and lens. A growing body of epidemiology and clinical trials have shown that high levels of phyllophyllum and zeaxanthin in diet, blood, or retina may reduce the risk of age-related macular degeneration (AMD) and cataracts. This article reviews the research progress of lutein and zeaxanthin in the prevention and treatment of AMD and cataract eye diseases.

Lutein and zeaxanthin can protect the eyes! Attention.

Zeaxanthin, also known as zeaxanthin, is simply an oxygen-containing carotenoid isomer of lutein, and is also a new type of oil-soluble natural pigment, mainly widely found in green leafy vegetables, flowers, fruits, wolfberries and yellow corn.

Effect 1: Anti-cancer.

Zeaxanthin, like many carotenoids, can resist the damage caused by free radicals in the human body to cells and organs, so this product has the effect of reducing the occurrence of cancer and enhancing immune function.

2. Prevent cardiovascular disease.

Because zeaxanthin can inhibit low-density lipoprotein (LDL) oxidation under in vitro conditions, it can significantly reduce the incidence of myocardial infarction and help slow down the progression of arteriosclerosis.

3. Prevention of cataracts.

Zeaxanthin, as a strong antioxidant, can prevent the formation of cataracts because it can quench the triple state of singlet oxygen and photosensitizer, scavenge damaging oxygen free radicals, prevent membrane lipid peroxidation, and reduce the formation of lipofuscin.

Zeaxanthin (3,3-dihydroxy-carotene), also known as zeaxanthin, belongs to the isoprene class, is a new type of oil-soluble natural pigment, often coexisting with cryptoflavin, carotene, lutein, etc., to form a carotenoid mixture.

Lutein and zeaxanthin are two important carotenoid components. Carotenoids are a group of fat-soluble pigment substances commonly found in foods such as vegetables and fruits, and in addition to providing yellow, orange, and red colors, they are also believed to have a preventive effect on many chronic diseases, including some tumors and eye diseases. For example, carotene from vegetables and fruits has a strong preventive effect on lung and stomach cancer, and lycopene (1ycopene) reduces the risk of ovarian and prostate cancers.

In addition to the fact that some carotenoids have a provitamin A effect, the health effects of carotenoids are thought to come from their prevalent strong antioxidant capacity. The effects of lutein and zeaxanthin on visual health have become increasingly popular due to the high concentration of lutein and zeaxanthin in specific eye tissues, especially epidemiological studies that have found that increasing dietary intake of lutein and zeaxanthin can reduce the risk of age-related macular degeneration and self-cataracts.

Lutein and zeaxanthin cannot be synthesized directly by the human body, and all carotenoids present in human tissues must be used in the diet or other related foods such as breast milk and dietary supplements. The richest foods of lutein and zeaxanthin** are dark green leafy vegetables, with a content of 7 5-15 0 mg per 100g of spinach and kale; Medium-sized foods such as cabbage, peas, corn and lettuce contain 1 0 -3 0 mg per 100g; Other foods, such as beans, carrots and citrus, contain less than 1 0mg per 100g. Egg yolk is also an effective dietary effect for lutein**, especially when marigold extract is added to chicken feed to improve the color of egg yolk, which is more abundant.

The ** of lutein and zeaxanthin in infants is breast milk (breastfeeding), and breast milk contains a certain amount of lutein and zeaxanthin. In addition to the trace amount of carotene, ordinary milk contains almost no lutein and zeaxanthin. Most commercially available infant formulas contain little lutein and zeaxanthin, or only trace amounts of lutein and zeaxanthin from formula ingredients.

Corn is flat and sweet, has appetizing, spleen-invigorating, dehumidifying, diuretic and other effects, and is mainly used for diarrhea, indigestion, edema, etc. Modern nutrition has also analyzed that corn contains a large amount of progesterone and zeaxanthin, which can resist eye aging. In addition, studies have shown that the longer corn is cooked, the better the anti-aging effect.

It is suitable for dietary therapy and health care for diseases such as hypertension, hyperlipidemia, arteriosclerosis, habitual constipation of the elderly, chronic cholecystitis, and poor urination. Experts remind that if a woman wants to be beautiful, she might as well eat more, and if she wants to fight aging, she can cook corn for a longer time.

Zeaxanthin, also known as (3r, 3'r)-Dihydroxy-carotene, like lutein, is an important carotenoid in everyday food, mainly found in corn, pumpkin, yellow pepper and red pepper. 1 Lutein and zeaxanthin naturally accumulate in the human eye to form a protective film, macular pigment3,4, which helps us maintain a lifetime of vision health. Studies have shown that high macular pigment content can help maintain eye health at all ages.

Zeaxanthin, like lutein, acts like sunglasses on the inside of the eye, protecting the eye from light damage5 – especially the high-energy blue light in visible light that is the most damaging to the eye. Zeaxanthin is also a powerful antioxidant6 that neutralizes light source free radicals and reduces damage to sensitive fundus cells.

Zeaxanthin is mainly concentrated in the central area of the macular area of the retina, while lutein disperses all parts of the retina, and the two work together to protect the retina and prevent some eye diseases.

Helps prevent cataracts: Cataracts are visual disorders caused by reduced or cloudy lens transparency. During the natural aging process, the lens of the eye is affected by ultraviolet rays and free radicals, which can easily lead to senile cataracts.

Li Zaigui, a professor at the College of Food Science and Nutritional Engineering of China Agricultural University, replied: According to the color, corn has purple, white, yellow, red, etc. The pigment varieties contained are different, and the health effects of corn are also slightly different.

Purple corn and red corn have more anthocyanins, so the antioxidant and anti-aging effects are slightly better. Yellow corn contains carotene and riboflavin, which are good for maintaining healthy vision. White corn has relatively poor health benefits, but it has the advantage of not being easy to spoil.

According to the taste, there are sweet corn, waxy corn, old corn and so on. The taste of corn is mainly determined by the starch contained in it, and the content of amylopectin in waxy corn is relatively high, so the taste is sticky. The hard old corn amylose is relatively high, and the crude fiber content is also high, which is the first choice for ** people.

Sweet corn has a lot of sugar in the skin and is often used to make vegetables or canned food. It is important to note that people with diabetes should eat less sweet and waxy corn. Overall, these corn bicha have their own advantages in terms of nutrition and taste, and consumers can choose according to their needs and tastes.

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