Zeaxanthin Uses And Benefits

Zeaxanthin is semi-systematically named 3,3'-dihydroxy-β-carotene, and its molecular formula is C40H56O2. The structural formula is shown in the figure below. Zeaxanthin is an oxygen-containing carotenoid (Xanthophyll), which is a non-polar compound and is an isomer with lutein (Luein). Most of the zeaxanthin in nature is the all-trans isomer, which has strong hydrophobicity and extremely low solubility in water. Therefore, zeaxanthin generally exists in the lipophilic area of the cell in the animal body, such as the inner core of the cell membrane, or combined with protein.

Zeaxanthin is an oily substance, blood-red oily liquid above 10 ℃, yellow semi-solidified oily substance below 10 ℃, odorless, with good oxidation resistance, and alkali resistance. The properties of zeaxanthin are very stable under low-temperature conditions, and the properties of zeaxanthin are more stable than other carotenoids when processed rapidly at high temperatures. Zeaxanthin is less stable to Fe3+ and Al3+, but more stable to other ions and reducing agents (such as Na2SO3, etc.). Light in the visible and ultraviolet regions has a greater impact on the stability of zeaxanthin, and zeaxanthin present in food is relatively stable under normal temperature and natural light conditions.

Zeaxanthin cannot be synthesized in animals and humans, and zeaxanthin in animals comes from food. In nature, zeaxanthin mainly exists in the leaves of dark green vegetables, seeds of corn, fruits of wolfberry and physalis. In addition to plants, Cyanobacteria and some non-photosynthetic bacteria such as Mycobacteria, Erwinia and Flavobacteria can also synthesize a considerable amount of zeaxanthin by themselves.

At present, the ideal raw materials for industrial extraction of zeaxanthin mainly include marigold extract and corn gluten powder. Due to its low price, wide planting range and rich zeaxanthin content, marigold has become the main raw material for extracting zeaxanthin in China, US, Mexico and India. After test, the average content of zeaxanthin in marigolds is 1.31 mg/100 g.

Corn gluten powder is a by-product of corn processing. It is made from coarse starch milk obtained by wet milling corn kernels, and protein slurry obtained by starch separator, which is then concentrated by centrifuge or air flotation, dehydrated and dried. It contains Zeaxanthin and lutein present in the endosperm of the corn kernel. Using corn gluten powder to extract zeaxanthin and other pigments is not only beneficial to the comprehensive utilization of corn processing by-products but also can increase the yield of zeaxanthin.
In addition, a higher yield of zeaxanthin can be obtained by fermenting the improved species of Flavobacterium within 2 days, so using these bacteria as engineering bacteria and using fermentation technology to produce zeaxanthin is also an economical and effective way.

Our body starts with a specific amount of Zeaxanthin within it, but it is never replaced. As we grow, our bodies will not produce more; meaning we are more susceptible to harmful light if we do not obtain it through our diet and vitamin regimen.

You can find Zeaxanthin in a variety of foods, such as:

• Spinach
• Kale
• Corn
• Pistachios
• Egg yolk
• Freekeh (a grain)
• Orange peppers
• Broccoli
• Turnip greens
• Dietary supplements or vitamins
• Other green, leafy veggies

In recent years, zeaxanthin has received some attention in the fields of food, medicine, chemical industry and animal feed. Zeaxanthin is mainly used as a natural food colorant and health food additive in the food field.

1. Colorant

Since zeaxanthin cannot be converted into vitamin A after being absorbed in the body, it can be deposited in the body and has strong coloring ability. It can be used to improve the color of egg yolk and the flesh color of fish and shrimp, and improve food quality and nutritional value. In addition, because consumers are highly concerned about food safety issues, the use of natural pigments instead of artificial pigments has become a development trend in the food industry. The clinical toxicological evaluation and animal tests of zeaxanthin have confirmed its food safety. It has also become a food pigment approved by the European Union, but its structure is highly unstable and difficult to extract. Therefore, the development and utilization of zeaxanthin natural pigments still needs further research. Compared with chemically synthesized commercial colorants, zeaxanthin has the characteristics of naturalness, nutrition, safety, non-toxicity, etc., and its production cost is low, so it is an ideal colorant.

2. Dietary nutritional supplements

At present, the US FDA has approved zeaxanthin as a new type of nutritional additive, which can be used in food, and its dosage generally does not exceed 5%. Zeaxanthin cannot be synthesized in the body and is completely derived from dietary intake. The development and utilization of zeaxanthin as a functional food is on the rise. Some scholars have studied the effect of dietary intake of zeaxanthin-fortified eggs on the serum zeaxanthin content of subjects and found that zeaxanthin-fortified eggs can significantly increase the serum zeaxanthin content.
At present, products such as lutein + zeaxanthin capsules developed have the activity of preventing tumors, enhancing immunity, reducing cardiovascular and cerebrovascular diseases such as arteriosclerosis, and increasing the anti-ultraviolet function of skin and mucous membrane tissues. In addition, the developed lutein/zeaxanthin eye protection capsule health products can repair the damage caused by the radiation of ultraviolet rays and electronic products, and restore the health of eye cells, which can eliminate eye fatigue and maintain the normal function of eye vision. Prevents age-related macular degeneration and cataract disease.

The properties and functions of zeaxanthin are determined by the molecular structure. Zeaxanthin is oxidized or enzymatically catalyzed by carotene to contain oxygen and is called zeaxanthin or lutein. The conjugated polyene functional groups present in zeaxanthin molecules determine their light absorption and light harvesting properties, and the core system of zeaxanthin conjugated carbon-carbon double bonds makes them effective reactive oxygen species quenchers and absorbers of visible light, and There is a hydroxyl functional group at the end, which enhances its antioxidant capacity and can protect biological systems from potentially harmful effects caused by excessive oxidation processes or reactions.

① The protective effect of zeaxanthin on vision.

② Prevent cancer.

The peroxidation of cell lipids is related to the growth of tumors. Studies have shown that zeaxanthin can inhibit the auto-oxidation of cell lipids and prevent cell damage caused by oxidation, and is more effective than β-carotene. Zeaxanthin can reduce the occurrence of cancer and enhance immunity. Studies at home and abroad have shown that zeaxanthin has an inhibitory effect on cancer, and its mechanism may be related to regulating the level of oxidative stress, inhibiting ATP production and up-regulating the expression of p53 mRNA.

③ Prevention of cardiovascular and cerebrovascular diseases.

Carotenoids are fat-soluble substances, which usually exist in complexes with proteins and other lipid components, especially biofilms, in higher animal cells, which can improve the immune characteristics of biofilms and intercellular information transmission, and exert potential disease prevention functions. Studies have found that zeaxanthin and lutein can significantly reduce the medial thickness of the common carotid artery intima compared with other carotenoids. Zeaxanthin can increase the antioxidant capacity of low-density lipoprotein and prevent the occurrence of cardiovascular and cerebrovascular diseases.

④ It has a protective effect on inflammatory response and oxidative stress response.

Studies have shown that feeding hens and chicks with feed containing 40% lutein and 60% zeaxanthin can regulate the expression of pro-inflammatory and anti-inflammatory factors in different tissues of hens and chicks. In a rat model of alcoholic fatty liver, studies have found that zeaxanthin dipalmitate (ZD) can inhibit the activation of the NF-κB signaling pathway and regulate the p38, JNK, and ERK pathways in the MAPK pathway by reducing the level of cytochrome P450 Play an anti-inflammatory effect.