Lutein: Difference between revisions
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imported>David E. Volk mNo edit summary |
imported>David E. Volk mNo edit summary |
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{{Image|Lutein.png|center|600px|Lutein, an antioxidant phytochemical.}} | {{Image|Lutein.png|center|600px|Lutein, an antioxidant phytochemical.}} | ||
== Natural sources == | |||
Green leafy vegetables, yellow/orange vegetables and egg yolks are excellent sources of both lutein and zeaxanthin. Because these two compounds are so similar in structure and function, it is convenient to measure them together. | |||
{| class = "wikitable" align="center" | {| class = "wikitable" align="center" | ||
|+ Lutein | |+ Amount of Lutein Plus Zeaxanthin in Various Food Items | ||
! Food!!Micrograms/cup!!Micrograms/100 grams | ! Food!!Micrograms/cup!!Micrograms/100 grams | ||
|- align="center" | |- align="center" | ||
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|- align="center" | |- align="center" | ||
|[[Dandelion]] Greens|| 4,944 || 4,709 | |[[Dandelion]] Greens|| 4,944 || 4,709 | ||
|- align="center" | |||
|[[Egg yolk|Egg Yolk]] || 505/yolk || 2,980 | |||
|- align="center" | |- align="center" | ||
| Line 43: | Line 48: | ||
|- align="center" | |- align="center" | ||
|[[Greenleaf lettuce|Lettuce, Greenleaf]]|| 969 || | |[[Greenleaf lettuce|Lettuce, Greenleaf]]|| 969 || 1,730 | ||
|- align="center" | |- align="center" | ||
| Line 50: | Line 55: | ||
|- align="center" | |- align="center" | ||
|[[Winter squash|Squash, winter]]|| 2,901 || 1,415 | |[[Winter squash|Squash, winter]]|| 2,901 || 1,415 | ||
|- align="center" | |||
|[[Brussels sprouts|Brussels Sprouts]]|| 2,012 || 1,290 | |||
|- align="center" | |||
|[[Onion]]s / [[Scallion]]s || 1,137 || 1,137 | |||
|- align="center" | |||
|[[Corn]], Canned Sweet Yellow || 2,195 || 1,045 | |||
|- align="center" | |||
|[[Pumpkin]] || 2,484 || 1,014 | |||
|- | |||
|} | |} | ||
Revision as of 12:37, 28 October 2009
Lutein (and the closely related compound zeaxanthin), is a carotenoid phytochemical that helps to prevent age-related macular degeneration and is an antioxidant chemical due to its ability to absorb phototoxic blue light and near ultraviolet radiation.
Natural sources
Green leafy vegetables, yellow/orange vegetables and egg yolks are excellent sources of both lutein and zeaxanthin. Because these two compounds are so similar in structure and function, it is convenient to measure them together.
| Food | Micrograms/cup | Micrograms/100 grams |
|---|---|---|
| Kale | 23,720 | 18,246 |
| Spinach | 20,354 | 11,308 |
| Turnip greens | 12,154 | 8,440 |
| Collards | 14,619 | 7,694 |
| Mustard Greens | 8,347 | 5,962 |
| Parsley | 556 | 5,560 |
| Dandelion Greens | 4,944 | 4,709 |
| Egg Yolk | 505/yolk | 2,980 |
| Green Peas, Frozen | 3,840 | 2,400 |
| Lettuce, Romaine | 1,295 | 2,313 |
| Squash, summer | 4,048 | 2,249 |
| Beet greens | 2,619 | 1,819 |
| Lettuce, Greenleaf | 969 | 1,730 |
| Broccoli | 2,367 | 1,517 |
| Squash, winter | 2,901 | 1,415 |
| Brussels Sprouts | 2,012 | 1,290 |
| Onions / Scallions | 1,137 | 1,137 |
| Corn, Canned Sweet Yellow | 2,195 | 1,045 |
| Pumpkin | 2,484 | 1,014 |