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Lutein, zeaxanthin andmeso-zeaxanthin content of eggs laid by hens supplemented with free and esterified xanthophylls

Creator:

Nolan JM. Meagher KA. Howard AN. Moran R. Thumham DI. Beatty S

Subject Keywords: Nutrition, Ageing, Older People, Mental Health, Alzheimer's Disease
Catalogue: Systematic Reviews
Type: Report
Region: Republic of Ireland
Description:

AbstractThe xanthophyll carotenoids lutein (L), zeaxanthin (Z) andmeso-zeaxanthin (MZ) are found at the macula, the central part of the retina, where they arereferred to as macular pigment (MP). MP is studied in human subjects because of its proven role in enhancing visual function and its putative role inprotecting against age-related macular degeneration. These benefits are probably due to the antioxidant and short-wavelengthfiltering properties ofMP. It is known that eggs are a dietary source of L and Z. This experiment was designed to measure the egg yolk carotenoid response to hen supplemen-tation with L, Z and MZ. A total of forty hens were used in the trial and were divided into eight groups offive hens. Each group was supplemented (withabout 140 mg active xanthophylls/kg feed) with one of the following oil-based carotenoid formulations for 6 weeks: unesterified L (group 1); L diacetate(group 2); unesterified Z (group 3); Z diacetate (group 4); unesterified MZ (group 5); MZ diacetate (group 6); LMZ (1:1) diacetate mixture (group 7);LMZ diacetate (1:3) mixture (group 8). Yolk carotenoid content was analysed weekly (in four randomly selected eggs) by HPLC. We found that henssupplemented with Z diacetate and MZ diacetate produced eggs with significantly greater carotenoid concentrations than their free form counterparts.Thisfinding potentially represents the development of a novel food, suitable to increase MP and its constituent carotenoids in serum.

Date:

27/10/2015

Rights: © Public
Suggested citation:

Nolan JM. Meagher KA. Howard AN. Moran R. Thumham DI. Beatty S. (2015) Lutein, zeaxanthin andmeso-zeaxanthin content of eggs laid by hens supplemented with free and esterified xanthophylls [Online]. Available from: http://publichealthwell.ie/node/1264173 [Accessed: 17th September 2019].

  

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Contributor:

Nutritional Research Centre Ireland (NRCI)
 
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