Zeaxanthins

Zeaxanthins are a type of carotenoid, a pigment found in plants and other photosynthetic organisms. They are closely related to lutein, another important carotenoid. Zeaxanthin is synthesized by plants, algae, and some bacteria. It is responsible for the yellow and orange colors in many fruits and vegetables, such as corn, bell peppers, and saffron.

The primary dietary sources of zeaxanthin include dark leafy greens like spinach and kale, as well as egg yolks and certain fruits. Once consumed, zeaxanthin is absorbed and transported to various tissues, with a notable concentration accumulating in the macula of the eye. In the macula, zeaxanthin, along with lutein, plays a critical role in protecting the eye from damage.

These compounds act as antioxidants, neutralizing harmful free radicals that can contribute to cellular damage. Furthermore, zeaxanthin has the ability to filter out harmful blue light, a component of visible light that can penetrate the retina and potentially cause oxidative stress. This filtering action is believed to be a key mechanism by which zeaxanthin helps maintain eye health and may reduce the risk of age-related macular degeneration (AMD) and cataracts. Research into the specific health benefits and optimal intake levels of zeaxanthin is ongoing.