Zeaxanthin is a carotenoid, a type of pigment that is produced by plants, algae, and some bacteria and fungi.
The name describes the structure of the molecule:
- "zea" comes from Zea mays, the scientific name for corn, from which zeaxanthin was first isolated.
- "-xanthin" is common in the names of yellow pigments and comes from the Greek word "xanthos", which means yellow.
The process is complex and involves multiple enzymatic reactions. Here's a simplified version:
- The process begins with the formation of geranylgeranyl pyrophosphate (GGPP), a common precursor for the synthesis of carotenoids.
- Two GGPP molecules are then condensed to form phytoene by the enzyme phytoene synthase.
- Phytoene is then converted into lycopene through a series of desaturation and isomerization reactions.
- Lycopene is cyclized by lycopene cyclase to form beta-carotene.
- Beta-carotene is then hydroxylated by beta-carotene hydroxylase to form zeaxanthin.
The industrial synthesis of zeaxanthin is a complex process that involves multiple steps and specific conditions. Unfortunately, detailed information about the industrial synthesis process is not readily available due to its complexity and the proprietary nature of the process. However, a simplified reaction that can occur in a laboratory setting is the conversion of antheraxanthin to zeaxanthin in the presence of ascorbic acid. The reaction can be represented as follows:
Antheraxanthin + Ascorbic Acid ⟶ Zeaxanthin + Water + Dehydroascorbic Acid
It appears as a yellow or orange powder.
What it is for and where
Zeaxanthin is a carotenoid and, like all carotenoids (a group of polyphenolic compounds present in fruits and vegetables), it has beneficial effects particularly for older people due to its anti-inflammatory and antioxidant properties.
Medical
Zeaxanthin is known for its antioxidant properties and its ability to protect the retina of the eye from damage caused by blue light (studies have shown that the eye excessively exposed to blue light can suffer retinal damage) and free radicals. This can help prevent or delay the development of eye diseases such as age-related macular degeneration (AMD).
In addition, zeaxanthin may have a role in improving brain health. Some research suggests that it can help improve cognitive function in the elderly and may have a role in preventing neurodegenerative diseases like Alzheimer's.
Furthermore, zeaxanthin may have anti-inflammatory and anticancer properties. Some studies suggest that it can help prevent certain types of cancer, such as breast and lung cancer, and can help reduce inflammation in the body.
A diet rich in fruits and vegetables is therefore recommended to limit the damage to the cardiovascular system (1).
When combined with Vitamin C, Tocopherol (Vitamin E) and lutein, it reduces the risk of pancreatic tumors (2).
In this study on carotenoids, a list of fruits and vegetables and the percentages contained (3).
- Molecular Formula C40H56O2
- Molecular Weight 568.886 g/mol
- CAS 144-68-3
- EINECS 205-636-4
Synonyms:
- Beta,beta-carotene-3,3'-diol
- Anchovyxanthin
- Zeaxanthol
- Xanthophyll 3
References________________________________________________________________________
(1) Woodside JV, McGrath AJ, Lyner N, McKinley MC. Carotenoids and health in older people.
Maturitas. 2015 Jan;80(1):63-68. doi: 10.1016/j.maturitas.2014.10.012. Epub 2014 Oct 31. Review.
(2) Jeurnink SM, Ros MM, Leenders M, van Duijnhoven FJ, Siersema PD, Jansen EH, van Gils CH, Bakker MF, Overvad K, Roswall N, Tjønneland A, Boutron-Ruault MC, Racine A, Cadeau C, Grote V, Kaaks R, Aleksandrova K, Boeing H, Trichopoulou A, Benetou V, Valanou E, Palli D, Krogh V, Vineis P, Tumino R, Mattiello A, Weiderpass E, Skeie G, Castaño JM, Duell EJ, Barricarte A, Molina-Montes E, Argüelles M, Dorronsoro M, Johansen D, Lindkvist B, Sund M, Crowe FL, Khaw KT, Jenab M, Fedirko V, Riboli E, Bueno-de-Mesquita HB. Plasma carotenoids, vitamin C, retinol and tocopherols levels and pancreatic cancer risk within the European Prospective Investigation into Cancer and Nutrition: A nested case-control study: Plasma micronutrients and pancreatic cancer risk. Int J Cancer. 2015 Mar 15;136(6):E665-76. doi: 10.1002/ijc.29175. Epub 2014 Sep 17.
Abstract. Evidence of a protective effect of several antioxidants and other nutrients on pancreatic cancer risk is inconsistent. The aim of this study was to investigate the association for prediagnostic plasma levels of carotenoids, vitamin C, retinol and tocopherols with risk of pancreatic cancer in a case-control study nested within the European Prospective Investigation into Cancer and Nutrition (EPIC). 446 incident exocrine pancreatic cancer cases were matched to 446 controls by age at blood collection, study center, sex, date and time of blood collection, fasting status and hormone use. Plasma carotenoids (α- and β-carotene, lycopene, β-cryptoxanthin, canthaxanthin, zeaxanthin and lutein), α- and γ-tocopherol and retinol were measured by reverse phase high-performance liquid chromatography and plasma vitamin C by a colorimetric assay. Incidence rate ratios (IRRs) with 95% confidence intervals (95%CIs) for pancreatic cancer risk were estimated using a conditional logistic regression analysis, adjusted for smoking status, smoking duration and intensity, waist circumference, cotinine levels and diabetes status. Inverse associations with pancreatic cancer risk were found for plasma β-carotene (IRR highest vs. lowest quartile 0.52, 95%CI 0.31-0.88, p for trend = 0.02), zeaxanthin (IRR highest vs. lowest quartile 0.53, 95%CI 0.30-0.94, p for trend = 0.06) and α-tocopherol (IRR highest vs. lowest quartile 0.62, 95%CI 0.39-0.99, p for trend = 0.08. For α- and β-carotene, lutein, sum of carotenoids and γ-tocopherol, heterogeneity between geographical regions was observed. In conclusion, our results show that higher plasma concentrations of β-carotene, zeaxanthin and α-tocopherol may be inversely associated with risk of pancreatic cancer, but further studies are warranted. © 2014 UICC.
(3) Sommerburg O, Keunen JE, Bird AC, van Kuijk FJ. Fruits and vegetables that are sources for lutein and zeaxanthin: the macular pigment in human eyes. Br J Ophthalmol. 1998 Aug;82(8):907-10. doi: 10.1136/bjo.82.8.907.
Abstract. Background: It has been suggested that eating green leafy vegetables, which are rich in lutein and zeaxanthin, may decrease the risk for age related macular degeneration. The goal of this study was to analyse various fruits and vegetables to establish which ones contain lutein and/or zeaxanthin and can serve as possible dietary supplements for these carotenoids. Methods: Homogenates of 33 fruits and vegetables, two fruit juices, and egg yolk were used for extraction of the carotenoids with hexane. Measurement of the different carotenoids and their isomers was carried out by high performance liquid chromatography using a single column with an isocratic run, and a diode array detector. Results: Egg yolk and maize (corn) contained the highest mole percentage (% of total) of lutein and zeaxanthin (more than 85% of the total carotenoids). Maize was the vegetable with the highest quantity of lutein (60% of total) and orange pepper was the vegetable with the highest amount of zeaxanthin (37% of total). Substantial amounts of lutein and zeaxanthin (30-50%) were also present in kiwi fruit, grapes, spinach, orange juice, zucchini (or vegetable marrow), and different kinds of squash. The results show that there are fruits and vegetables of various colours with a relatively high content of lutein and zeaxanthin. Conclusions: Most of the dark green leafy vegetables, previously recommended for a higher intake of lutein and zeaxanthin, have 15-47% of lutein, but a very low content (0-3%) of zeaxanthin. Our study shows that fruits and vegetables of various colours can be consumed to increase dietary intake of lutein and zeaxanthin.
Zeaxanthin 
