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

Zaheer, Khalid

doi:10.1080/19476337.2016.1266033

Cited by 57 publications

(45 citation statements)

References 144 publications

(194 reference statements)

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“…These carotenoids have been linked to a reduced risk of age-related diseases of the eye, cardiovascular diseases, Alzheimer's, and, possibly, some cancers. Functional foods, beyond basic nutrition, provide micronutrients with many beneficial health effects for human 9 .…”

Section: Results and Discussion Proximate Composition And Total Carotmentioning

confidence: 99%

“…Moreover, egg yolk is rich in carotenoids, important pigments that affect consumers' acceptance, with a reddish color varying according to chickens' feed 6 . Carotenoids present many functional properties in health promotion and disease prevention in humans 9 . ω 3 polyunsaturated fatty acids are also relevant nutrients in egg yolks and considered essential fatty acids.…”

Section: Introductionmentioning

confidence: 99%

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Nutritional quality and functional lipids in the free-range egg yolks of Brazilian family farmers

et al. 2019

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Nowadays consumers are more concerned about food quality as well as how food is produced. Moreover, consumer demand for more natural, nutritious, safer to eat, and environmentally sustainable food has drawn attention to alternative breeding systems, such as a free-range system. Hens' eggs represent a rich source of important nutrients, including lipids and carotenoids. A detailed characterization of the nutritional and lipid profile of free-range chicken eggs from family farms was carried out. The chemical composition of the free-range egg yolks confirmed the advantages of this farming system, as a relevant source of unsaturated fatty acids and carotenoids, functional compounds in the human diet. These findings can help improve income generation, food supplementation, and consolidation of the family farming system.

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Section: Results and Discussion Proximate Composition And Total Carotmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Nutritional quality and functional lipids in the free-range egg yolks of Brazilian family farmers

et al. 2019

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“…Zeaxanthin is a xanthophyll commonly found in corn, egg yolk, oranges, yellow fruits, flowers and vegetables. It imparts a yellow colour to skin and egg yolk of birds and skin colouration to swine and fish (Tibbetts 2018;Zaheer 2017) and is a well-known prophylactic agent that has been reported to exert preventive action against age-related macular degeneration and cancer (Hirahatake et al 2019). Other application includes its use as food/ feed additive and colourant (E161h) in cosmetics and food industries approved by the European Union (EU).…”

Section: Introductionmentioning

confidence: 99%

Ameliorating process parameters for zeaxanthin yield in Arthrobacter gandavensis MTCC 25325

et al. 2020

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The present study aims to escalate the production of prophylactic agent zeaxanthin using a screened potential bacterial isolate. For this purpose, a freshwater bacterium capable of producing zeaxanthin was isolated from Bor Talav, Bhavnagar. The 16S rRNA sequence confirmed the isolate as Arthrobacter gandavensis. The bacterium was also submitted to Microbial Type Culture Collection, CSIR-Institute of Microbial Technology, Chandigarh, India, with the accession number MTCC 25325. The chemo-metric tools were employed to optimise the influencing factors such as pH, temperature, inoculum size, agitation speed, carbon source and harvest time on zeaxanthin yield. Thereafter, six parameters were narrowed down to three factors and were optimised using the central composite design (CCD) matrix. Maximum zeaxanthin (1.51 mg/g) was derived when A. gandavensis MTCC 25325 was grown under pH 6.0, 1.5% (w/v) glucose and 10% (v/v) inoculum size. A high regression coefficient (R 2 = 0.92) of the developed model indicated the accurateness of the tested parameters. To the best of our knowledge, this is the first report on tailoring the process parameters using chemo-metric optimisation for escalating the zeaxanthin production by A. gandavensis MTCC 25325.

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“…There are synthetic and natural sources for feed carotenoids (Grashorn & Steinberg, 2002;Beardsworth, 2004). However, there are limitations in the use of synthetic carotenoids, which differ among countries (Grashorn & Steinberg, 2002;Roberts, 2004;Zaheer, 2017;Spasevski et al, 2018). Naturally carotenoid-rich sources are yellow corn, corn gluten meal, alfalfa meal, marigold, algae and red pepper (Leeson & Summer, 1997;Kirkpinar & Erkek, 1999a;Gálvez et al, 2008;Kermanshahi et al, 2011;Zaheer, 2017).…”

Section: Introductionmentioning

confidence: 99%

“…These colouring agents form egg yolk colours from golden-yellow to orange (Kirkpinar & Erkek, 1999b). However, it was reported that the hens in organic systems and village-type production systems obtained the colouring agents they needed from green leafy vegetation, insects and excrement while grazing on pasture during the day (Kirkpinar & Erkek, 1999a;Zaheer, 2017). This advantage does not exist in the conventional systems, which constitute the overwhelming majority of poultry production systems.…”

Section: Introductionmentioning

confidence: 99%

Impacts of red pepper supplemented diets and different storage conditions on eggs obtained from free-range laying hens

Okur¹,

Kayhan²

2019

SA J. An. Sci.

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Egg quality depends on many conditions, including diet and storage temperature. Consumers usually assess it by checking yolk colour. The aim of the study was to indicate the effects of storage periods (7, 14 and 21 days) and temperature (room and refrigerator) on egg quality parameters, especially yolk colour. The experiment was carried out with 150 eggs, which were collected from free-range Lohmann brown laying hens (42 weeks old) fed with or without 0.75% red pepper supplemented diets. The highest weight loss was observed in the eggs stored at room temperature (23 °C, 64% humidity) for 21 days. In addition, it was discovered that the highest air cell height (ACH) was detected in the eggs stored at room temperature for 14 and 21 days. Red pepper supplementation and storage time and temperature were found to have been effective on the Roche yolk colour fan values (RYCF), lightness (L*) and yellowness (b*). Additionally, red pepper supplementation had a significantly positive effect on the redness (a*) value of the yolk. However, no statistical difference in the a* value was determined between the fresh eggs and the stored eggs supplemented with red pepper. The supplementation of 0.75% red pepper as a natural colouring agent to the diets of free-range laying hens had a positive effect on the yolk colour, which is an important attribution for consumer perception. Furthermore, the colours of the yolks of eggs stored in the refrigerator for a week were not significantly different from the fresh ones. Consequently, the present study suggests feeding laying hens diets supplemented with 0.75% red pepper might be useful in improving yolk colour. The results indicate that the eggs stored in the refrigerator might be closer to the characteristics of fresh eggs. In contrast, eggs stored at room temperature showed more deterioration between treatments.

show abstract

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

Cited by 57 publications

References 144 publications

Nutritional quality and functional lipids in the free-range egg yolks of Brazilian family farmers

Nutritional quality and functional lipids in the free-range egg yolks of Brazilian family farmers

Ameliorating process parameters for zeaxanthin yield in Arthrobacter gandavensis MTCC 25325

Impacts of red pepper supplemented diets and different storage conditions on eggs obtained from free-range laying hens

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