An Overview on the Effects of Some Carotenoids on Health: Lutein and Zeaxanthin.

IF 4.6 3区 医学 Q1 NUTRITION & DIETETICS
Current Nutrition Reports Pub Date : 2024-12-01 Epub Date: 2024-09-21 DOI:10.1007/s13668-024-00579-z
Nevin Sanlier, Elif Yildiz, Ebru Ozler
{"title":"An Overview on the Effects of Some Carotenoids on Health: Lutein and Zeaxanthin.","authors":"Nevin Sanlier, Elif Yildiz, Ebru Ozler","doi":"10.1007/s13668-024-00579-z","DOIUrl":null,"url":null,"abstract":"<p><strong>Purpose of review: </strong>In this review, the chemical properties, nutritional sources, absorption mechanisms, metabolism, biosynthesis and promising health-related benefits of lutein and zeaxanthin were emphasized and some recommendations for the future studies are suggested.</p><p><strong>Recent findings: </strong>Lutein and zeaxanthin are phytochemical compounds in the carotenoid group and are synthesised only by plants. All mammals get lutein and zeaxanthin into their bodies by consuming plant-based foods. Especially leafy green vegetables, broccoli, pumpkin, cabbage, spinach and egg yolk are rich in lutein and zeaxanthin. Lutein and zeaxanthin have potential health effects by preventing free radical formation, exhibiting protective properties against oxidative damage and reducing oxidative stress. These compounds have neuroprotective, cardioprotective, ophthalmological, antioxidant, anti-inflammatory, anti-cancer, anti-osteoporosis, anti-diabetic, anti-obesity, and antimicrobial effects. The preventive properties of lutein and zeaxanthin against numerous diseases have attracted attention recently. Further clinical trials with large samples are needed to make generalisations in the prevention and treatment of diseases and to determine the appropriate doses and forms of lutein and zeaxanthin.</p>","PeriodicalId":10844,"journal":{"name":"Current Nutrition Reports","volume":null,"pages":null},"PeriodicalIF":4.6000,"publicationDate":"2024-12-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"0","resultStr":null,"platform":"Semanticscholar","paperid":null,"PeriodicalName":"Current Nutrition Reports","FirstCategoryId":"3","ListUrlMain":"https://doi.org/10.1007/s13668-024-00579-z","RegionNum":3,"RegionCategory":"医学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"2024/9/21 0:00:00","PubModel":"Epub","JCR":"Q1","JCRName":"NUTRITION & DIETETICS","Score":null,"Total":0}
引用次数: 0

Abstract

Purpose of review: In this review, the chemical properties, nutritional sources, absorption mechanisms, metabolism, biosynthesis and promising health-related benefits of lutein and zeaxanthin were emphasized and some recommendations for the future studies are suggested.

Recent findings: Lutein and zeaxanthin are phytochemical compounds in the carotenoid group and are synthesised only by plants. All mammals get lutein and zeaxanthin into their bodies by consuming plant-based foods. Especially leafy green vegetables, broccoli, pumpkin, cabbage, spinach and egg yolk are rich in lutein and zeaxanthin. Lutein and zeaxanthin have potential health effects by preventing free radical formation, exhibiting protective properties against oxidative damage and reducing oxidative stress. These compounds have neuroprotective, cardioprotective, ophthalmological, antioxidant, anti-inflammatory, anti-cancer, anti-osteoporosis, anti-diabetic, anti-obesity, and antimicrobial effects. The preventive properties of lutein and zeaxanthin against numerous diseases have attracted attention recently. Further clinical trials with large samples are needed to make generalisations in the prevention and treatment of diseases and to determine the appropriate doses and forms of lutein and zeaxanthin.

概述某些类胡萝卜素对健康的影响:叶黄素和玉米黄质
综述的目的:在这篇综述中,强调了叶黄素和玉米黄质的化学特性、营养来源、吸收机制、新陈代谢、生物合成以及与健康相关的潜在益处,并对未来研究提出了一些建议:叶黄素和玉米黄质是类胡萝卜素类的植物化学化合物,仅由植物合成。所有哺乳动物都能通过食用植物类食物将叶黄素和玉米黄质摄入体内。特别是绿叶蔬菜、西兰花、南瓜、卷心菜、菠菜和蛋黄中含有丰富的叶黄素和玉米黄质。叶黄素和玉米黄质可防止自由基的形成,对氧化损伤具有保护作用,并能减少氧化应激,从而对健康产生潜在影响。这些化合物具有神经保护、心脏保护、眼科、抗氧化、抗炎、抗癌、抗骨质疏松症、抗糖尿病、抗肥胖和抗菌作用。叶黄素和玉米黄质对多种疾病的预防作用最近引起了人们的关注。要对疾病的预防和治疗进行归纳,并确定叶黄素和玉米黄质的适当剂量和形式,还需要进一步开展大样本临床试验。
本文章由计算机程序翻译,如有差异,请以英文原文为准。
求助全文
约1分钟内获得全文 求助全文
来源期刊
Current Nutrition Reports
Current Nutrition Reports Agricultural and Biological Sciences-Food Science
CiteScore
7.70
自引率
2.00%
发文量
59
期刊介绍: This journal aims to provide comprehensive review articles that emphasize significant developments in nutrition research emerging in recent publications. By presenting clear, insightful, balanced contributions by international experts, the journal intends to discuss the influence of nutrition on major health conditions such as diabetes, cardiovascular disease, cancer, and obesity, as well as the impact of nutrition on genetics, metabolic function, and public health. We accomplish this aim by appointing international authorities to serve as Section Editors in key subject areas across the field. Section Editors select topics for which leading experts contribute comprehensive review articles that emphasize new developments and recently published papers of major importance, highlighted by annotated reference lists. We also provide commentaries from well-known figures in the field, and an Editorial Board of more than 25 internationally diverse members reviews the annual table of contents, suggests topics of special importance to their country/region, and ensures that topics and current and include emerging research.
×
引用
GB/T 7714-2015
复制
MLA
复制
APA
复制
导出至
BibTeX EndNote RefMan NoteFirst NoteExpress
×
提示
您的信息不完整,为了账户安全,请先补充。
现在去补充
×
提示
您因"违规操作"
具体请查看互助需知
我知道了
×
提示
确定
请完成安全验证×
copy
已复制链接
快去分享给好友吧!
我知道了
右上角分享
点击右上角分享
0
联系我们:info@booksci.cn Book学术提供免费学术资源搜索服务,方便国内外学者检索中英文文献。致力于提供最便捷和优质的服务体验。 Copyright © 2023 布克学术 All rights reserved.
京ICP备2023020795号-1
ghs 京公网安备 11010802042870号
Book学术文献互助
Book学术文献互助群
群 号:481959085
Book学术官方微信