Lutein

Name: Lutein
Synonym: Luteine; trans-lutein; beta, epsilon-Carotene-3,3'-diol
CAS: 127-40-2
Molecular Formula: C40H56O2
Molecular Weight: 568.871 g/mol

Botanical Source:Marigold
Major Functions:
Lutein is a natural part of human diet when fruits and vegetables are consumed. For individuals lacking sufficient lutein intake, lutein-fortified foods are available, or in the case of elderly people with a poorly absorbing digestive system, a sublingual spray is available. As early as 1996, lutein has been incorporated into dietary supplements. While no recommended daily allowance currently exists for lutein as for other nutrients, positive effects have been seen at dietary intake levels of 6 mg/day. The only definitive side effect of excess lutein consumption is bronzing of the skin (carotenodermia).
The functional difference between lutein (free form) and lutein esters is not entirely known. It is suggested that the bioavailability is lower for lutein esters, but much debate continues.
As a food additive, lutein has the E number E161b and is extracted from the petals of marigold (Tagetes erecta).
On September 10, 2007, in a 6-year study, researchers led by John Paul SanGiovanni of the National Eye Institute, Maryland found that Lutein and zeaxanthin (nutrients in eggs, spinach and other green vegetables) protect against blindness (macular degeneration), affecting 1.2 million Americans, mostly after age 65. Lutein and zeaxanthin reduce the risk of AMD (journal Archives of Ophthalmology). Foods considered good sources of the nutrients also include kale, turnip greens, collard greens, romaine lettuce, broccoli, zucchini, corn, garden peas and Brussels sprouts.