Family  Molecular Description Effects/Ben Lutein chemistry

Phytochemical  Weight,  efits

Formula

• The Muriach et al • Lutein is a

presence discovered dihydroxyl
of –OH that lutein  ated
group at can be a carotenoid
both ends potential , which
of the candidate for  plays
molecule the reduction significant
distingush of roles in
es lutein susceptibility promoting
from other to  the health
carotenoid infections of of eyes,
s. diabetic skin and in
• The patients [40].  reducing
characteris   Arnal et al the risk of
tic found that a age-
structure combined  related
with 9 treatment with macular
double lutein and degenera
bonds is insulin  tion
responsibl prevented the (AMD),
e for the development cataracts
absorbanc of  cancer
e of cataracts in and
certain streptozotocin cardiovasc
WLs of -induced  ular
light and diabetic rats by diseases.
emission inhibiting lipid 
of others. peroxidation in
the diabetic
lens 

• Staple foods of certain cereals such as yellow corn,

durum wheat, and specially wheat(einkorn,
khorasan, and kamut) have been found to contain
relatively high amount of carotenoids, mainly lutein
and zeaxanthin.
• Recommende dose(5-6mg/day).
Lutein containing functional foods

Among the functional foods are the bakery products which are an
attractive way for delivering bioactive compounds like lutein.

They could be made readily available and easily substituted in the diet
for their non-functional counterparts since bakery products are staple in
the diet, and a wide range of product types are available to meet the
demands of consumers.

Functiolizing baked products also represents an opportunity to increase

profits and marketability in the grains and cereals sector.

Therefore, research towards a series of high-lutein functional bakery

products which could improve the lutein status and ultimately
contribute to health in this manner is underway.