Lutein Vs Lutein ester

What are Lutein & Lutein ester

Maintaining optimal eye health is crucial for overall well-being and quality of life. With advancing age, the eyes often require additional support to combat stressors associated with light exposure.

The widespread use of electronic devices has led to prolonged exposure to screen-emitted blue light, which can negatively impact ocular health. Lutein, a carotenoid derived from plants, plays a significant role in protecting the eyes by mitigating the harmful effects of ultraviolet (UV) radiation and blue light, thereby reducing the risk of age-related macular degeneration (AMD).

Lutein: As a carotenoid, lutein functions as an essential nutrient and antioxidant. Antioxidants are vital in neutralizing free radicals, which are unstable molecules capable of causing cellular damage and contributing to disease progression. Often referred to as “the eye vitamin,” lutein has been extensively studied for its ability to enhance macular pigmentation, providing a natural defence mechanism against light-induced damage from both sunlight and artificial sources.

Ester: Lutein esters, a derivative of lutein, contain two additional fatty acid molecules; these esters can occur naturally or be synthesized. Research indicates that lutein esters exhibit superior bioavailability with absorption rates increasing by as much as 62%. This enhanced bioavailability supports their effectiveness in promoting and maintaining eye health.

Lutein Vs Lutein Esters: Lutein is prone to degradation under exposure to oxygen, light, and elevated temperatures, necessitating the development of advanced techniques to enhance its stability and facilitate its incorporation into stable food matrices. Research has demonstrated that lutein esters exhibit greater stability compared to free lutein. Multiple studies, including work by Zala et al., have confirmed that lutein esters retain their stability over time better than formulations containing free lutein. Furthermore, lutein esters show superior incorporation into various food matrix carriers, as evidenced by their higher encapsulation efficiency.

Esterification of lutein, a process that adds fatty acid molecules, does not negatively affect its bioavailability. Instead, it yields a more stable product with an extended shelf life. Bowen et al. reported that subjects consuming lutein ester formulations exhibited significantly higher bioavailability, with an area under the curve AUC, which was 62% greater than that observed with free lutein.

In terms of stability, lutein esters clearly surpass free lutein. They have been shown to offer greater thermal stability, making them a preferable choice for manufacturers and consumers seeking a more robust and reliable ingredient for use in dietary supplements and fortified foods.

References

Zala et al; Stabilisation of Lutein and Lutein Esters with Polyoxyethylene Sorbitan Monooleate, Medium-Chain Triglyceride Oil and Lecithin. Foods 2021, 10, 500.

Bowen et al., Esterification Does Not Impair Lutein Bioavailability in Humans, J. Nutr. 132: 3668–3673, 2002