Latest article: Lutein: Brain, eyes, and sleep health

Carotenoids are compounds synthesised by plants, algae, and bacteria. Hundreds of carotenoids exist in nature, but only about 50 of them are found regularly in the human diet, of which, only approximately 10 carotenoids can be detected in significant quantities in the human plasma.¹ Lutein, and its isomer, zeaxanthin, are two carotenoids that are attracting significant attention for their potential health-enhancing effects.

Humans cannot synthesise lutein, so it must be obtained through the diet.² High dietary sources of lutein include fruits and vegetables such as kale, spinach, broccoli, corn, and green peas. Lutein can also be obtained from egg yolks, which, due to its high-fat content, is a more bioavailable source.^3,4 Although the primary purpose of this article is to provide an overview of lutein, it is commonly investigated with the carotenoid, zeaxanthin. This is because they have a similar molecular structure and are often found in the same foods, although the lutein content is typically 5 to 7 times greater than that of zeaxanthin.^5,6