Consumption of One Egg Per Day Increases Serum Lutein and Zeaxanthin Concentrations in Older Adults without Altering Serum Lipid and Lipoprotein Cholesterol Concentrations

Goodrow, Elizabeth; Wilson, Thomas A.; Houde, Susan Crocker; Vishwanathan, Rohini; Scollin, Patrick; Handelman, Garry J.; Nicolosi, Robert J.

doi:10.1093/jn/136.10.2519

Cited by 114 publications

(93 citation statements)

References 33 publications

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“…On the other hand, serum concentrations of antioxidants such as lutein, zeaxanthin, vitamin E and vitamin C were unchanged. Some intervention trials found the increases in serum lutein and zeaxanthin concentrations after consuming eggs (5,24). Since we could not find a significant change in the combined amount of serum lutein and zeaxanthin, it would be necessary to measure each concentration in serum and/or in LDL particles.…”

Section: Discussionmentioning

confidence: 73%

“…Lutein and zeaxanthin in eggs are known to be highly bioavailable as compared with those in other sources such as spinach (4). A 5-wk intervention study demonstrated that consuming only one egg/d in elderly subjects significantly increased both serum lutein and zeaxanthin concentrations without elevating serum total cholesterol (TC) or low-density lipoprotein cholesterol (LDL-C) concentrations (5). However, the effect of daily egg consumption on antioxidant status in serum and lipoproteins in humans has not been well elucidated.…”

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confidence: 99%

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The Effect of the Consumption of Egg on Serum Lipids and Antioxidant Status in Healthy Subjects

Kishimoto

Taguchi

Suzuki-Sugihara

et al. 2016

Journal of Nutritional Science and Vitaminology, J Nutr Sci Vit

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SummaryThe egg is a nutrient-dense food and contains a number of antioxidants. The consumption of eggs has been considered to improve the balance of diets, although its impact on serum cholesterol levels has been a matter of concern in many countries. Here, we conducted a pilot study to investigate whether daily additional consumption of an egg might affect serum lipid profiles and also antioxidant status in healthy subjects. Fourteen male subjects were provided with breakfasts including a boiled egg for 4 wk. At the end of intervention, serum concentrations of total cholesterol (TC) and low-density lipoprotein cholesterol (LDL-C) were unchanged, despite the significant increase in the intake of dietary cholesterol. In contrast, a significant increase in high-density lipoprotein cholesterol (HDL-C) and a reduction of the LDL-C/HDL-C ratio were observed. Interestingly, the malondialdehyde modified-LDL (MDA-LDL)/LDL-C ratio and the oxidizability of LDL were significantly reduced. Serum total antioxidant capacity value after the intervention period was higher than at baseline. These data indicate that consuming one egg per day for 4 wk as breakfast in addition to a normal diet does not affect serum lipids, and suggests that it may improve serum antioxidant status in healthy males.

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Section: Discussionmentioning

confidence: 73%

mentioning

confidence: 99%

The Effect of the Consumption of Egg on Serum Lipids and Antioxidant Status in Healthy Subjects

Kishimoto

Taguchi

Suzuki-Sugihara

et al. 2016

Journal of Nutritional Science and Vitaminology, J Nutr Sci Vit

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“…The increased bioavailability of lutein from egg yolks may be attributed to the natural micellar matrix of cholesterol (200 mg/yolk), triglycerides (4 g/yolk) and phospholipids (1 g/yolk) [9]. Egg yolks have been reported to contain an average of 250 to 500 µg of lutein and zeaxanthin per yolk [10][11]. The egg yolk micellar particles carrying lutein are 1-2 microns in size (data not shown).…”

Section: Introductionmentioning

confidence: 97%

Bioavailability of a Nanoemulsion of Lutein is Greater than a Lutein Supplement

Vishwanathan¹,

Wilson²,

Nicolosi³

2009

Nano BioMed ENG

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Lutein, a lipid soluble, oxygenated carotenoid, has shown beneficial effects against the risk factors associated with age-related macular degeneration, cardiovascular disease and also damaging UV radiation. The goal of the present study was to formulate lutein into a stable hydrophilic nanoemulsion that is more bioavailable and consumable in a matrix such as a beverage rather than just supplements. A Microfluidizer® Processor was used to convert an oil-in-water lutein emulsion into a nanoemulsion that is a stable water dispersion and measures 150 nm. After a one wk baseline phase, subjects consumed a lutein supplement pill followed by a lutein nanoemulsion added to orange juice (6 mg/d and 2 mg/d in two separate studies) for one wk each with a 2 wk washout phase between treatments. In study 1, mean serum lutein concentrations (n = 9) increased by 104% (P < 0.001) and 167% (P < 0.001) after the 6 mg supplement and nanoemulsion phases, respectively. In study 2, mean serum lutein concentrations (n = 11) increased by 37% (P < 0.05) and 75% (P < 0.001) after the 2 mg lutein supplement and nanoemulsion phases, respectively Despite the fact that the actual concentration of lutein in the 6 mg and 2 mg nanoemulsions was 10% and 40% lower compared to the supplement form, respectively, due to Microfluidizer ® processor preparation loss, the nanoemulsions resulted in 31% (P < 0.05) and 28% (P < 0.05) greater serum lutein concentrations compared to the supplement.. In conclusion, nanoemulsions of lutein had significantly greater bioavailability than the supplement-pill forms. Keywords:

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“…Lutein and zeaxanthin carotenoids cannot be synthesized in vivo and therefore must be obtained from the diet. Egg yolks have been reported as an important dietary source of lutein and zeaxanthin, and a range of studies have been conducted to analyze these nutrients in egg yolks, including commercial egg yolks (Goodrow et al, 2006;Olson, Ward, & Koutsos, 2008;Schlatterer & Breithaupt, 2006;Thurnham, 2007). However, under processing conditions, the highly reactive, electron-rich carotenoid molecule present in egg yolks suffers oxidation.…”

Section: Introductionmentioning

confidence: 99%

Hen egg carotenoids (lutein and zeaxanthin) and nutritional impacts on human health: a review

Zaheer¹

2017

CyTA - Journal of Food

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Hen egg is a unique and important carrier of lipid soluble bioactive carotenoids -lutein and zeaxanthin. Egg yolk carotenoid profile is largely dependent on hen's feed composition. Naturally, lutein and zeaxanthin are polar carotenoids primarily deposited in human retina and provide several protective functions, i.e. protect the macula from damage by blue light, improve visual acuity, and scavenge harmful reactive oxygen species. They have also been linked with reduced risk of agerelated macular degeneration and cataracts, cardiovascular diseases, Alzheimer's, and possibly different cancers. This review summarizes the latest data on content and composition of hen egg carotenoids, effect of processing, feeding systems, feed additives, bioavailability, and physiological effect of egg carotenoids on human health issues.Carotenoides de huevo de gallina (luteína y zeaxantina) e impactos nutricionales en la salud del ser humano: una revisión RESUMEN La yema de huevo es un importante y único portador de carotenoides bioactivos liposolubles: luteína y zeaxantina. El perfil de carotenoides de la yema de huevo depende notablemente de la composición alimentaria de la gallina. La luteína y la zeaxantina son carotenoides polares naturales depositados principalmente en la retina humana y que aportan diversas funciones protectoras, como por ejemplo la protección de la mácula del daño provocado por la luz azulada, la mejora de la agudeza visual y expulsan las especies dañinas reactivas al oxígeno. Estos también están relacionados con reducir el riesgo de degeneración macular producido por la edad y las cataratas, enfermedades cardiovasculares, Alzheimer, además de la posibilidad de diferentes tipos de cáncer. Este estudio resume los datos más recientes acerca del contenido y la composición de los carotenoides de la yema de huevo de gallina, el efecto del procesamiento, los sistemas de alimentación, los aditivos alimentarios, la biodisponibilidad y el efecto psicológico de los carotenoides del huevo en los problemas de salud de las personas. ARTICLE HISTORY

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Consumption of One Egg Per Day Increases Serum Lutein and Zeaxanthin Concentrations in Older Adults without Altering Serum Lipid and Lipoprotein Cholesterol Concentrations

Cited by 114 publications

References 33 publications

The Effect of the Consumption of Egg on Serum Lipids and Antioxidant Status in Healthy Subjects

The Effect of the Consumption of Egg on Serum Lipids and Antioxidant Status in Healthy Subjects

Bioavailability of a Nanoemulsion of Lutein is Greater than a Lutein Supplement

Hen egg carotenoids (lutein and zeaxanthin) and nutritional impacts on human health: a review

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