Advances in Lutein

Lutein is a xanthophyll and one of 600 known naturally occurring carotenoids. Lutein is synthesized only by plants, and like other xanthophylls is found in high quantities in green leafy vegetables such as spinach, kale and yellow carrots. In green plants, xanthophylls act to modulate light energy and serve as non-photochemical quenching agents to deal with triplet chlorophyll, an excited form of chlorophyll which is overproduced at very high light levels during photosynthesis. See xanthophyll cycle for this topic. Animals obtain lutein by ingesting plants.In the human retina, lutein is absorbed from blood specifically into the macula lutea, although its precise role in the body is unknown. Lutein is also found in egg yolks and animal fats.

In the present book, ten typical literatures about Lutein published on international authoritative journals were selected to introduce the worldwide newest progress, which contains reviews or original researches on Lutein. We hope this book can demonstrate advances in Lutein as well as give references to the researchers, students and other related people.

Sample Chapter(s)
Preface (257 KB)
Components of the Book:
  • Chapter 1
    Beyond food colouring: Lutein-food fortification to enhance health
  • Chapter 2
    Protective effects of lutein against phone screen light-induced damage on 3D bioprinted retinal pigment epithelium monolayers
  • Chapter 3
    Lutein,zeaxanthin,and meso-zeaxanthin supplementation attenuates inflammatory cytokines and markers of oxidative cardiovascular processes in humans
  • Chapter 4
    Investigation of the protective effects of lutein on memory and learning using behavioral methods in a male rat model of Alzheimer’s disease
  • Chapter 5
    Plasma lutein and zeaxanthin concentrations associated with musculoskeletal health and incident frailty in The Irish Longitudinal Study on Ageing (TILDA)
  • Chapter 6
    Newly developed dietary assessment tools for lutein and zeaxanthin are correlated with 24-hour diet recalls, but are not a valid measure of intake in Australian and United Kingdom adults
  • Chapter 7
    Green extraction of lutein from marigold flower petals, process optimization and its potential to improve the oxidative stability of sunflower oil
  • Chapter 8
    Photoprotective Effects of D1 Protein Turnover and the Lutein Cycle on Three Ephemeral Plants under Heat Stress
  • Chapter 9
    Effects of pH and palmitic acid on the organization and stability of lutein in the phosphatidylcholine membranes – Spectroscopic studies
  • Chapter 10
    Biosynthesis of microalgal lipids, proteins, lutein, and carbohydrates using fish farming wastewater and forest biomass under photoautotrophic and heterotrophic cultivation
Readership: Students, academics, teachers and other people attending or interested in lutein.
Nicole T. Stringham
Nutrition Research Centre Ireland (NRCI), Southeast Technical University, Waterford, Ireland

Marina Green
Nutrition Research Centre Ireland (NRCI), Southeast Technical University, Waterford, Ireland

Caoileann H. Murphy
The Irish Longitudinal Study of Ageing, Trinity College Dublin, Dublin, Ireland

and more...
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