Lutein, but not α-tocopherol, supplementation improves visual function in patients with age-related cataracts: a 2-y double-blind, placebo-controlled pilot study

Olmedilla, B.; Granado, Fernando; Blanco, I.; Vaquero, M. Pilar

doi:10.1016/s0899-9007(02)00861-4

Cited by 225 publications

(108 citation statements)

References 19 publications

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“…Lutein was chosen as the antioxidant to compete with a-tocopherol for absorption because both vitamin E and lutein supplements are becoming increasingly popular owing to their potential ability to prevent agerelated macular degeneration (Belda et al, 1999;Delcourt et al, 1999;Mares-Perlman et al, 2001;Olmedilla et al, 2003;Richer et al, 2004). Data from the clinical study suggest that increasing dietary lutein from 18 to 36 mg reduces a-tocopherol absorption (area under the curve (AUC) down by 38%).…”

Section: Discussionmentioning

confidence: 99%

Effect of the main dietary antioxidants (carotenoids, γ-tocopherol, polyphenols, and vitamin C) on α-tocopherol absorption

et al. 2007

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Objective: (R,R,R)-a-tocopherol is a fat-soluble antioxidant vitamin generally ingested with other dietary antioxidants. The objective of this study was to assess whether the main dietary antioxidant classes, that is carotenoids, polyphenols, vitamin C and g-tocopherol, affect the intestinal absorption of a-tocopherol. Methods, design and subjects: We evaluated first the effect of different combinations of antioxidants on (R,R,R)-a-tocopherol absorption by a human intestinal cell line (Caco-2 clone TC7). Then we compared the effect of two doses of a dietary antioxidant (lutein) on the postprandial chylomicron a-tocopherol responses to an a-tocopherol-rich meal. Eight healthy men ate two similar meals in a random order at a 1 month interval. The meals contained 24 mg a-tocopherol in sunflower oil plus either 18 or 36 mg lutein. Blood samples were collected during the postprandial periods to compare chylomicron a-tocopherol responses. Results: A mixture of polyphenols (gallic acid, caffeic acid, ( þ )-catechin and naringenin) and a mixture of carotenoids (lycopene, b-carotene and lutein) significantly impaired a-tocopherol absorption in Caco-2 cells (Po0.001 and Po0.0001, respectively). The inhibitory effect of g-tocopherol was close to significance (P ¼ 0.055). In contrast, vitamin C had no significant effect (P ¼ 0.158). Naringenin was the only polyphenol that significantly impaired a-tocopherol absorption. Postprandial atocopherol response was weakest at the highest dose of lutein (6167280 nmol/l h vs 10017287 nmol/l h). The observed extent of reduction (À38%, P ¼ 0.069) supported the inhibitory effect of carotenoids observed in the Caco-2 experiments. Conclusion: Naringenin, carotenoids and probably g-tocopherol can impair a-tocopherol absorption whereas vitamin C and phenolic acids have no effect.

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Section: Discussionmentioning

confidence: 99%

Effect of the main dietary antioxidants (carotenoids, γ-tocopherol, polyphenols, and vitamin C) on α-tocopherol absorption

et al. 2007

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“…Daily intake of several carotenoids by humans has been known to be health benefit. For example, lutein, an oxygenated carotenoid found in egg yolk, has been shown to reduce aged-macular degeneration and cataracts (Olmedilla et al, 2003). In addition, lutein has a strong antioxidant capacity (Sindhu et al, 2010) and might be useful in preventing the incident of cancer (Park et al, 1998).…”

Section: Introductionmentioning

confidence: 99%

The Production of Lutein-Enriched Eggs with Dietary Chlorella

Jeon¹,

Kim²,

Im³

et al. 2012

Korean Journal for Food Science of Animal Resources

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Two experiments were conducted to investigate the dietary effect of chlorella vulgaris on egg production and lutein incorporation into chicken eggs. In Exp. 1, a total of three hundred, 70 wk-old Hy-Line brown layers were divided into six groups with five replicates and fed each experimental diet (corn-SBM based control diet and diets with 0.1, 0.3 or 0.5% chlorella powder and with 0.8 or 2.4% chlorella cultured media) for 6 wk, respectively. The egg production in the groups fed diets containing the chlorella powder and chlorella cultured media were higher than that of the control group (p<0.001). As dietary chlorella levels increased, the yolk color linearly increased. However, there were no significant differences in eggshell qualities. The layers fed diet with 2.4% chlorella cultured media showed the highest Haugh unit value. In Exp. 2, a total of one hundred-eight 80 wk-old Hy-Line brown layers were assigned into four groups with three replicates per group (9 birds per replicate). The birds were fed one of four experimental diets (0, 0.5, 1.0 or 2.0% chlorella powder) for 4 wk, followed by a 14 d feeding of a withdrawal diet devoid of chlorella powder. At 2 wk, the lutein greatly increased with increasing levels of chlorella powder in birds fed diets containing more than 1%. The maximum incorporation of lutein into eggs was reached after 2 or 3 wk of feeding diets with chlorella powder. After a 7 d withdrawal, the lutein contents of egg yolks in the groups fed diets with more than 1% chlorella powder were still higher than that of control group (p<0.05). No significant differences in the lutein levels were found among groups after a 14 d withdrawal period. These results indicated that the use of chlorella in layer diets was effective in improving egg production and egg quality and for the production of lutein fortified eggs.

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“…Not only important for eye health, consumption and serum levels of lutein have been shown to be inversely related to the risk of AMD ( 5 , 6 ) and cataracts ( 7 -9 ). Recent findings suggest that ingestion of lutein-containing food or supplements results in increased macular pigment optical density ( 10 , 11 ) and may help to improve visual function in patients suffering from AMD and other ocular diseases ( 12 ).…”

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confidence: 99%

Carotenoid Content and In Vitro Bioaccessibility of Lutein in Some Leafy Vegetables Popular in Sri Lanka

Chandrika

Basnayake

Athukorala

et al. 2010

J Nutr Sci Vitaminol

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Summary Lutein is one of the major carotenoids in green leafy vegetables (GLVs), which show a marked antioxidant activity. The study was carried out to identify and quantify the carotenoid content of selected Sri Lankan GLVs. RP-HPLC with photodiode array detection method was followed for the separation, identification and quantification of carotenoids. Among the vegetables analyzed, Ipomoea batatas leaves showed the highest ␤ -carotene content (743.9 Ϯ 35.0 g/g dry weight (DW)) while Syngonium angustatum leaves contained the highest amount of lutein (1,728.2 Ϯ 168.3 g/g DW). Percentage in vitro bioaccessibility of lutein from cooked GLVs ranged from 10.1 to 48.0% in stir-fried preparations of Centella asiatica and Cucurbita maxima , respectively. Hence these GLVs can be exploited as a rich source of ␤ -carotene and lutein to overcome vitamin A deficiency and age-related macular degeneration.

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Lutein, but not α-tocopherol, supplementation improves visual function in patients with age-related cataracts: a 2-y double-blind, placebo-controlled pilot study

Cited by 225 publications

References 19 publications

Effect of the main dietary antioxidants (carotenoids, γ-tocopherol, polyphenols, and vitamin C) on α-tocopherol absorption

Effect of the main dietary antioxidants (carotenoids, γ-tocopherol, polyphenols, and vitamin C) on α-tocopherol absorption

The Production of Lutein-Enriched Eggs with Dietary Chlorella

Carotenoid Content and In Vitro Bioaccessibility of Lutein in Some Leafy Vegetables Popular in Sri Lanka

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