Lutein and zeaxanthin-infused olive oil exhibits higher antioxidant capacity and bioavailability in study

A study has found that combining lutein and zeaxanthin with olive oil can increase the antioxidant capacity of the carotenoids.

Researchers also found that carotenoid-enriched virgin olive oil readily increased the urinary total antioxidant capacity of those who consumed it.

Notably, after 45 days, there was a significant increase in the circulatory levels of both lutein and zeaxanthin (LZ) after daily consumption of LZ-infused olive oil.

These findings highlight the potential of LZ-enriched olive oil as a nutraceutical that can support a consumer’s eye health.

To determine if lutein and zeaxanthin would be bioavailable when infused into an olive oil, the xanthophylls were extracted from spinach.

Researchers then assessed the impact of enriched and standard olive oil on antioxidant capacity, the circulation of xanthophylls in the blood and the presence of urinary antioxidants in middle aged men.

During the 60 day trial period, participants were directed to consume 23g a day of oil, with equivalent measures being administered at breakfast and lunch.

In vitro studies were also conducted to determine the bioavailability of lutein and zeaxanthin when delivered in olive oil with a digestion model.

Throughout the study period, the human and in vitro studies revealed a number of things, including:

Daniel Martín Vertedor, Researcher at Scientific and Technological Research Center of Extremadura and the first author of this study, commented: "This study underscores the significant potential for utilizing vegetable waste, specifically spinach by-products, to produce extra virgin olive oil (EVO) enriched with lutein and zeaxanthin."

"The successful enrichment of extra virgin olive oil with these xanthophylls not only enhances its nutritional profile but also presents promising implications for the food industry. The incorporation of lutein and zeaxanthin into olive oil could cater to the growing consumer demand for functional foods that offer health benefits, particularly in the context of eye health."

"This innovation may pave the way for new product lines that target health-conscious consumers and those seeking preventive measures against age-related macular degeneration and other ocular diseases."

Reference

1 https://www.sciencedirect.com/science/article/pii/S0308814624034617