Description
Functions in the Body
Lutein is a powerful carotenoid found in high concentrations in the macula of the eye, playing a vital role in maintaining vision health. This yellow-orange pigment acts as a natural filter, protecting the retina from harmful blue light and reducing the risk of macular degeneration and cataract formation as we age. Beyond its essential role in eye health, lutein is a potent antioxidant that supports cardiovascular health by protecting LDL particles from oxidative damage, reducing the risk of atherosclerosis. Lutein also helps prevent cellular damage throughout the body, contributing to overall health and vitality. Additionally, lutein’s benefits extend to skin protection, where it helps guard against UV-induced damage, and it may also improve cognitive function by protecting neurons from oxidative stress. Rich sources of lutein include dark leafy greens such as spinach, kale, and broccoli. Regular intake of lutein through diet or supplements supports vision, heart health, and overall well-being.
Deficiency Symptoms
A deficiency in lutein can lead to free radical cell damage, which may contribute to oxidative stress and increase the risk of age-related eye disorders.
Synergy & Antagonism
Lutein works synergistically with zeaxanthin to help reduce the risk of atherosclerosis by providing antioxidant protection. It has an antagonistic relationship with vitamin E and beta-carotene, potentially reducing their absorption when taken in high doses together.
LUTEIN
Warnings
Lutein is generally considered safe. However, it is advisable to consult a physician if you are taking any medication or are pregnant or breastfeeding, to ensure no interactions occur.
Food Sources
Lutein is commonly found in foods such as kale, spinach, broccoli, peas, lettuce, egg yolks, corn, kiwi fruit, grapes, spinach, and zucchini.
Time Frame
Lutein should be consumed with meals containing fat to optimize absorption, as it is a fat-soluble nutrient.
Depleted By
Nicotine is known to deplete lutein levels in the body, which can reduce its antioxidant effectiveness.