Food sources of lutein and its effect on the human health: Lutein in foods

Erika Tassi; Larissa De Paula Baltazar; Mariana Pinto freitas; Renata Teixeira Duarte

doi:10.59171/nutrivisa-2023v10e10015

Authors

Erika Tassi Federal University of Uberlandia, Uberlândia, Minas Gerais, Brazil. https://orcid.org/0000-0001-8547-6160
Larissa De Paula Baltazar Federal University of Uberlandia, School of Chemical Engineering, Uberlândia, Minas Gerais, Brasil https://orcid.org/0000-0001-8322-7355
Mariana Pinto freitas Federal University of Uberlandia, School of Chemical Engineering, Patos de Minas, Minas Gerais,Brazil https://orcid.org/0000-0002-1120-5437
Renata Teixeira Duarte Chemical, Biological and Agricultural Pluridisciplinary Research Centre (CPQBA), University of Campinas (UNICAMP), Campinas, São Paulo, Brazil https://orcid.org/0000-0001-5971-3409

DOI:

https://doi.org/10.59171/nutrivisa-2023v10e10015

Keywords:

Food; Carotenoids; Diet; Lutein; Health

Abstract

Carotenoids are plant pigments having beneficial biological activities for humans, such as pro-vitamin A, antioxidants, anti-inflammatory properties, among others. However, the human organism cannot produce these compounds on its own, therefore they must be supplied through a diet rich in fruit and vegetables, particularly one consisting of lutein. Lutein and zeaxanthin are carotenoids belonging to the xanthophyll group. Although they have no pro-vitamin A activity, they are important carotenoids for eye healthcare. Thus, this work is aimed at performing a literature review on the main foods containing lutein so as to investigate the effect of its consumption on human health. It is noted that vegetables having dark green leaves are foods containing the highest lutein content, especially capuchin leaf, an unconventional food plant. In addition, lutein intake has numerous health benefits, such as minimizing the risk of macular diseases, as well as slowing down the progression of several chronic diseases, thus evidencing the importance of consuming such foods.

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