Beyond food colouring: Lutein-food fortification to enhance health

Hao Shi, John M. Nolan, Róisín Flynn, Alfonso Prado-Cabrero

Research output: Contribution to journalReview articlepeer-review

Abstract

Lutein is a prominent carotenoid that offers numerous health benefits, including improving vision and cognitive function and preventing age-related diseases. The main dietary source of lutein is green leafy vegetables. However, due to the generally low intake and micronutrient devolution of these foods, lutein intake remains inadequate in the general population. Lutein supplements offer an alternative to increase lutein intake, but may not be suitable for certain population groups, such as children and the elderly. Given the diversity and applicability of food matrices, lutein-fortified foods offer a promising approach to enhancing lutein consumption in individuals across all age groups. However, challenges such as improving the stability of lutein in the food matrix, mitigating its sensory impact, and determining its bioavailability need to be addressed. This review explores recent advances in comprehending the biological functions of lutein. Then, it discusses current lutein supplementation approaches, addressing associated challenges. Finally, it evaluates the feasibility of enhancing lutein intake across all population groups through lutein-fortified foods.

Original languageEnglish
Article number104085
JournalFood Bioscience
Volume59
DOIs
Publication statusPublished - Jun 2024

Keywords

  • Bioavailability
  • Carotenoids
  • Human health
  • Lutein
  • Lutein supplements
  • Lutein-fortified food

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