Carotenoids in Age-Related Maculopathy Italian Study (CARMIS): Two-Year Results of a Randomized Study

Abstract

Patients treated with lutein/zeaxanthin and astaxanthin together with other nutrients were more likely to report clinically meaningful stabilization/improvements in VA, CS, and visual function through 24 months compared with nontreated subjects. Further studies are needed with more patients and for longer periods of time.

Supplementation With Three Different Macular Carotenoid Formulations in Patients With Early Age-Related Macular Degeneration

“…Of note, concentrations of L are higher in the peripheral macula, compared with the foveola. 56 Previous studies have investigated the impact of macular carotenoid supplementation on CS in subjects with AMD, with most of the studies reporting improvements in the CS after supplementation (with L and Z), 36,37,[57][58][59] although no study to date has tested 60 has shown significant increases in CS at low spatial frequencies after supplementation with either 10 mg L, 20 mg L, or 10 mg L and 10 mg Z (combined), in subjects with early AMD, over a 48-week study period. These findings are in agreement with those reported in this study, which found demonstrable improvements in CS at high spatial frequencies, but only among subjects who were supplemented with a formulation containing MZ, and not among subjects supplementing with high doses of L alone.…”

Lutein and Zeaxanthin Isomers in Eye Health and Disease

“…Results of some but not all intervention studies (1, 11, 115, 133, 135, 187, 192) indicate improvements in visual acuity when L and/or Z are supplemented alone (77, 113, 139) or, more often, in conjunction with other antioxidants and/or omega-3 fatty acids (1, 12, 43, 49, 147, 155). Three of seven randomized trials in >50 individuals with early or advanced AMD (116, 156) or with diabetic retinopathy (77) indicate improvements in visual acuity.…”

Effects of egg consumption on carotenoid absorption from co-consumed, raw vegetables

“…This low consumption of fruit and vegetables may result in low intakes of fat-soluble, health-promoting, bioactive compounds such as carotenoids from these foods (2). Dietary carotenoids have beneficial biological properties including antioxidant and antiinflammatory effects, and research has supported the potential for protective effects of carotenoids against many degenerative diseases, including cardiovascular diseases, age-related macular degeneration, and some types of cancer (3)(4)(5)(6)(7).…”