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Original Article
Xanthophyll (lutein, zeaxanthin) content in fruits, vegetables and corn and egg
products
Alisa Perry, Helen Rasmussen, Elizabeth J. Johnson *
Jean Mayer US Department of Agriculture Human Nutrition Research Center on Aging at Tufts University, 711 Washington Street, Boston, MA 02111, USA
A R T I C L E I N F O
A B S T R A C T
Article history:
Received 12 June 2007
Received in revised form 28 May 2008
Accepted 20 July 2008
Lutein and zeaxanthin are carotenoids that are selectively taken up into the macula of the eye where they
are thought to protect against the development of age-related macular degeneration. Current dietary
databases make it difcult to ascertain their individual roles in eye health because their concentrations in
foods are generally reported together. The objective of this work is to determine the concentrations of
lutein and zeaxanthin, separately, within major food sources of dietary xanthophylls as determined by
NHANES 20012002 intakes. Corn and corn products were found to be major contributors of dietary
zeaxanthin whereas green leafy vegetables were major contributors of dietary lutein. The predominant
isomeric xanthophyll form was trans for all foods. Processed foods contained more cis xanthophyll
isomers than fruits and vegetables. These data will provide added information to the current databases
for lutein and zeaxanthin content of commonly consumed foods as well as enhance the validity of
estimates of dietary intake of these xanthophylls and their respective contributions to health.
2008 Elsevier Inc. All rights reserved.
Keywords:
Lutein
Zeaxanthin
Carotenoids
Corn products
Egg products
Food composition
1. Introduction
The xanthophylls lutein and zeaxanthin are plant pigments
that selectively accumulate in the macula of the retina of the eye
where they are thought to protect against the development of
age-related macular degeneration (AMD) (Bone and Landrum,
1992; Snodderly, 1995). In the macula, lutein and zeaxanthin are
collectively referred to as macular pigment (Bone et al., 1985).
The presence of lutein and zeaxanthin in human blood and
tissues is entirely due to the ingestion of food sources containing
these xanthophylls. The mechanisms by which lutein and
zeaxanthin are thought to provide protection to the eye are
through their roles as blue light lters and/or as antioxidants
(Snodderly, 1995).
Given that the central region of the retina is prone to the
destructive effects of AMD and that the distribution of lutein and
zeaxanthin differ within the macula (with a higher ratio of
zeaxanthin:lutein centrally), there is discussion on their
individual roles in eye health. Of the two, lutein predominates
0889-1575/$ see front matter 2008 Elsevier Inc. All rights reserved.
doi:10.1016/j.jfca.2008.07.006
10
Table 1
Common foods and scientic name.
Common food
Scientic name
Malus domestica
Prunus armeniaca
Cynara acolymus
Asparagus ofcinalis
Brassica oleracea var. italica
Brassica oleracea var. Gemnifera
Brassica oleracea var. capitata
Curcubita melo
Coriander sativum
Cucumis sativus
Cichorium endiva
Vitis vinifera
Vitis vinifera
Phaseolus vulgaris
Curcumis melo
Brassica oleracea var. acephala
Actinidia chinensis
Latuca sativa (crisphead)
Latuca sativa (Cos)
Phaseolus lunatus
Mangifera indica
Prunus persica
Olea europea
Citrus sinensis (juice of)
Petroselinum crispum
Prunus persica
Prunus persica
Capsicum annuum
Capsicum annuum
Capsicum annuum
Capsicum annuum
Allium cepa
Allium cepa
Spinacia oleracea
Spinacia oleracea
Curcubita moschata; c maxima
Curcubita moschata; c maxima
Curcubita pepo
Citrullus vulgaris
Curcubita pepo
11
Table 2
Sample preparation.
Food
Form
Preparation
Cooking
Manufacturer/brand
Fruits
Artichoke
Asparagus
Broccoli
Brussel sprouts
Butternut squash
Cabbage, red
Spinach
Carrots
Carrots
Corn
Cucumber
Endive
Green beans
Kale
Lettuce, iceberg
Lettuce, romaine
Lima beans
Okra
Peas
Pepper, green
Pepper, orange
Pepper, red
Pepper, yellow
Scallions
Canned, drained
Frozen
Frozen, stems and owers
Frozen
Frozen, peeled, cubed 1
Raw, leaves
Frozen
Frozen, peeled rounds
Raw, peeled rounds
Frozen, off cob
Raw, sliced
Raw leaves
Frozen, cut
Fresh, chopped leaves
Raw leaves
Raw leaves
Canned, drained
Frozen, sliced
Frozen
Raw, chopped
Raw, chopped
Raw, chopped
Raw, chopped
Fresh, chopped
None
28 g
28 g
None
28 g
None
56 g
28 g
None
None
None
None
28 g
56 g
None
None
None
28 g
28 g
None
None
None
None
None
None
75 s
75 s
75 s
60 s
None
60 s
90 s
None
60 s
None
None
90 s
90 s
None
None
60 s
60 s
75 s
None
None
None
None
8 min
Stop n Shop
Stop n Shop
SyscoTM Corp
Stop n Shop brand
Stop n Shop brand
Stop n Shop
SyscoTM Corp
SyscoTM Corp
Stop n Shop
SyscoTM Corp
Stop n Shop
Stop n Shop
SyscoTM Corp
Local produce
Stop n Shop
Stop n Shop
SyscoTM Corp
Stop n Shop brand
SyscoTM Corp
Stop n Shop
Stop n Shop
Stop n Shop
Stop n Shop
Stop n Shop
Raw, chopped
Frozen
Raw leaves
Raw, peeled, cubed 1
Frozen, sliced with skin
Frozen, sliced, with skin
None
Microwave
Microwave
Microwave
Microwave
Raw
Microwave
Microwave
Raw
Microwave
Raw
Raw
Microwave
Microwave
Raw
Raw
Microwave
Microwave
Microwave
Raw
Raw
Raw
Raw
Stovetop, cooked
in 15 g olive oil
Raw
Microwave
Raw
Microwave
Microwave
Microwave
None
None
Stop n Shop
None
28 g
56 g
56 g
None
60 s
60 s
60 s
Stop n Shop
Stop n Shop brand
SyscoTM Corp
Stop n Shop
Herbs
Cilantro
Curly Parsley
Raw
Raw
None
None
None
None
Stop n Shop
Stop n Shop
Fruits
Apple, red delicious
Apricot
Cantaloupe
Grapes, green
Grapes, red
Honeydew melon
Kiwi
Mango
Nectarine
Olive, green (Pitted manzanilla)
Orange juice, 100% juice
Peach
Peach, canned
Pumpkin
Raw
Dried
Raw
Raw
Raw
Raw
Raw
Raw
Raw
None
None
Raw
Canned
None
None
None
None
None
None
None
None
None
None
None
None
None
None
None
None
None
None
None
None
None
None
None
None
None
None
None
None
None
Stop n Shop
SyscoTM Corp
Stop n Shop
Stop n Shop
Stop n Shop
Stop n Shop
Stop n Shop
Stop n Shop
Stop n Shop
SyscoTM Corp
Ardmore Farms, Akron, Ohio
Stop n Shop
Northeast Marketing
SyscoTM Imperial Solid pack
from #10 can (106 oz)
Raw
None
None
None
Raw
Raw
None-bakery prep
Stovetop boiled
Egg
Egg
Egg noodles
Cooked
Raw
Cooked
Stovetop boiled
Stovetop boiled
None
Popcorn
Mayonnaise, Hellmans
Mayonnaise, Hellmans
fat-free
Pistachio nuts
Salsa, plastic bottle
Pre-popped
Shelf stable prepared
Shelf stable prepared
None
None
None
None
Raw, shelled
Shelf stable, prepared
None
None
None
Scallions
Spinach
Spinach
Squash, acorn
Squash, zucchini
Squash, yellow (summer)
Watermelon
Other
Bread, white sliced
Cornmeal, yellow
Cornmeal, white
Corn mufn
Spinach noodles
SyscoTM Corp
Aunt Jemima Yellow Cornmeal
Quaker Oats, Chicago Il
SyscoTM Corp
Stop n Shop
None
None
800 g water
to 100 g noodles
SyscoTM Corp
SyscoTM Corp
Stop n Shop
800 g water
to 100 g noodles
None
12
Table 3
Carotenoid concentrations in corn and corn products (mg/100 g) (mean of duplicate analysis).
Lutein trans
Zeaxanthin trans
L/Z*
Lutein cis
Zeaxanthin cis
Cryptoxanthin
b-Carotene trans
b-Carotene cis
a-Carotene
43
42
66
48
202
151
40
86
42
001
13
25
17
33
41
51
64
46
276
0
24
20
73
25
202
115
49
51
36
531
13
21
33
81
24
25
141
34
255
0
1.8
2.0
0.9
1.9
1.0
1.3
0.8
1.7
1.2
1.9
1.0
1.2
0.5
0.4
1.7
2.0
0.5
1.4
1.1
2
4
48
4
37
17
15
10
5
63
0
2
11
13
4
3
59
7
26
0
2
4
12
4
25
20
12
44
9
25
0
3
5
16
4
3
83
9
45
0
5
3
8
4
0
15
11
8
0
46
0
3
3
9
4
3
24
5
30
0
0
0
0
12
14
7
0
0
0
3
0
5
4
0
0
0
0
0
1
6
0
0
0
0
0
0
0
0
0
6
15
2
0
0
0
0
0
0
13
2
0
0
0
0
0
0
0
3
29
0
0
8
4
0
5
17
0
0
0
from 0.5 to 2.0, with a mean value of 1.3. Lutein and zeaxanthin
content in Cheetos1, cooked corn, Corn Chex1, corn akes, white
cornmeal, and Crispix1 were comparable. Corn-based breakfast
cereals contained very similar amounts of lutein (range: 2552 mg/
100 g) and zeaxanthin (range: 2049 mg/100 g). The exceptions
were relatively higher amounts of lutein in Corn Chex1 and
zeaxanthin in Corn Chex1 and Frosted Flakes1. Corn tortilla
contained relatively high amounts of lutein and zeaxanthin (274
and 255 mg/100 g, respectively), while tortilla chips contained
non-detectable amounts of carotenoids. For all of the corn
products, except corn meal, corn tortillas, and Corn Chex1,
concentrations of xanthophylls were at least two-fold less than
that found in cooked corn. Yellow cornmeal contained 1001 and
531 mg/100 g lutein and zeaxanthin, respectively, while white
cornmeal contained negligible amounts. The contribution of cis
xanthophyll isomers to the total in corn and corn products ranged
from 0 to 41%. Other carotenoids found in these foods were
cryptoxanthin, b-carotene and a-carotene, but concentrations
were small.
Carotenoid concentrations in egg products and other selected
foods are shown in Table 4. For most foods, zeaxanthin
concentrations were much lower than those for corn and corn
products, with the exception of whole egg and egg yolk with
Table 4
Carotenoid concentrations in egg products and selected foods (mg/100 g) (mean of duplicate analysis).
Bread, white
Egg noodles, cooked
Egg (yolk + white), cooked
Egg yolk, cooked
Egg (yolk + white), raw
Egg yolk, raw
Hot sauce
Macaroni and cheese, Kraft
Mayonnaise, Hellmans1
Mayonnaise, Hellmans1 fat free
Pistachio, shelled
Salsa
Spinach noodles, cooked
*
Lutein trans
Zeaxanthin trans
L/Z*
Lutein cis
Zeaxanthin cis
Cryptoxanthin
15
16
237
645
288
787
0
3
35
5
1405
40
176
0
0
216
587
279
762
0
1.1
1.1
1.0
1.0
0
0
36
99
48
130
0
0
0
36
99
40
108
0
21
3
0
0
0
1.7
1.7
6
0
0
21
0
6
1
0
0
0
0
0
0
0
0
0
0
15
0
0
0
0
0
b-Carotene trans
b-Carotene cis
a-Carotene
0
2
0
0
0
0
60
0
0
0
0
0
0
0
0
0
0
0
0
0
21
0
144
21
0
1
0
0
0
0
4
0
0
0
13
Table 5
Carotenoid concentrations in fruits and vegetables (mg/100 g) (mean of duplicate analysis).
Lutein trans
Apple, red delicious with skin
Apricot, dried
Artichoke heart
Asparagus, cooked
Broccoli, cooked
Brussel sprouts, cooked
Cabbage, red
Cantaloupe, raw
Cilantro
Cucumbera
Endive
Grapes, greena
Grapes, red
Green beans, cooked from frozen
Honeydew
Kale, cooked
Kiwi
Lettuce, iceberg
Lettuce, romaine
Lima beans, cooked
Mango
Nectarine
Olive, green
Orange juice
Parsley
Peach, canned
Peach, raw
Pepper, green
Pepper, orange
Pepper, red
Pepper, yellow
Scallions, raw
Scallions, cooked in oil
Spinach, cooked
Spinach, raw
Squash, acorn, raw no skin
Squash, butternut, cooked
Squash, yellow, cooked
Tomato, rawb
Watermelon
Zucchini, cooked with skin
*
a
b
15
0
62
991
772
155
0
19
7703
361
399
53
24
306
25
8884
171
171
3824
155
6
8
79
33
4326
0
11
173
208
0
139
782
12,640
6603
47
57
150
32
4
1355
Zeaxanthin trans
L/Z*
Lutein cis
Zeaxanthin cis
Cryptoxanthin
0
0
18
0
0
0
0
0
0
0
3
6
4
0
0
0
0
12
0
0
0
4
0
26
0
8
3
0
1665
22
18
0
2488
0
0
0
0
0
0
0
0
3.4
133.0
8.8
6.0
0
0
33
0
0
0
0
0
0
0
0
0
0
0
0
0
0
0
0
0
76
0
0
0
0
0
0
0
0
0
864
621
0
0
0
0
0
0
0
0
0
0
0
0
0
0
0
0
0
0
0
0
0
0
0
0
0
0
0
0
0
0
0
0
0
0
0
0
0
0
0
0
0
0
0
0
0
0
0
0
51
0
10
0
4
0
5
0
0
3
0
0
0
0
0
0
172
0
0
0
5
0
22
0
48
0
0
136
0
0
4
0
0
0
0
0
0
0
5
0
18
2249
14
265
362
218
0
2063
5531
87
49
34
18
0
18
0
0
0
2730
76
142
96
100
0
2264
0
141
38
926
153
38
370
0
8852
4388
224
569
116
0
126
311
14.3
2.0
1.3
3.7
0.1
0.0
7.7
6
185
0
45
43
42
0
25
933
15
8
5
0
0
3
4693
31
0
509
11
43
12
0
0
317
0
24
6
98
201
11
62
0
1280
708
16
38
0
0
0
46
0
436
0
0
0
0
0
60
0
0
0
0
0
0
0
870
4
0
0
0
14
0
0
0
0
0
0
0
98
85
17
0
0
0
0
0
183
0
0
0
0
14
15
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