Zeaxanthin is a carotenoid with a yellow color found naturally in various plants and foods, including spinach, corn, oranges, goji berries, saffron and mangos. It is part of the xanthophyll group, which is one of the two main divisions of carotenoids (the other being carotenes). In discussions of its benefits, it is usually grouped with its isomer, Lutein, as they are the two main carotenoid pigments in the human macula.
Among its possible health benefits:
· Eye Health
· Liver Health
· Skin Protection
· Antioxidant
· Neurological Support
Zeaxanthin is involved in the Xanthophyll cycle, which is an enzymatic series of reactions involving the removal of epoxy groups from xanthophylls, with an important role in moderating light-stress in plants.
While Lutein and Zeaxanthin are very similar in benefits—both providing benefits to overall eye health—zeaxanthin is concentrated in the center in the retina; whereas, lutein is found more in the peripheral regions of the retina. Zeaxanthin is considered a better antioxidant.
There is evidence that the combination of zeaxanthin and vitamin E in biological membranes is synergistic, and both can be recycled by water-soluble antioxidants such as water soluble-vitamin C or plant phenolics.
Additionally, zeaxanthin, lutein and other carotenoids also exhibit synergistic effects with polyunsaturated fatty acids (omeg-3 fatty acids especially). It is thought that when a diet combines these synergistic antioxidant bioactives, such as zeaxanthin and vitamins C & E, as well as the mineral cofactors which are normally provided to plants by healthy soil (such as copper, zinc and selenium), the result is a highly anti-inflammatory diet.
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*This post is for educational purposes only. It is not intended to diagnose, cure or treat any disease. Always seek medical advice directly through consultation with a health professional.