Hen egg carotenoids (lutein and zeaxanthin) and nutritional impacts on human health: a review

Figures & data

Figure 1. Chemical structure of lutein and zeaxanthin.

Structure of lutein (single stranded rings). Structure of zeaxanthin (one double bond in each ring).

Figura 1. Estructura química de luteína y zeaxantina.

Estructura de luteína (anillos monocatenarios)Estructura de zeaxantina (un enlace doble en cada anillo)

Figure 2. Structures of egg yolk carotenoids. Modified from Nimalaratne et al. (2013).

Figura 2. Estructuras de carotenoides de yema de huevo. Modificado de Nimalaratne et al. (2013).

Table 1. Lutein and zeaxanthin contents (µg/100 g of dry matter) in raw egg, egg yolk.

Tabla 1. Contenido de luteína y zeaxantina (µg/100 g de materia seca) en huevo crudo, yema de huevo.

Egg (raw)	Lutein	Zeaxanthin	Reference
Whole egg (yolk + white)	288	279	Perry et al. (2009)
Egg yolk	787	762	Perry et al. (2009)
Egg yolk	1282	640	Nimalaratne et al. (2013)
Egg yolk	1774	1021	Schlatterer and Breithaupt (2006)
Egg yolk	810–3720	540–1120	Brulc et al. (2013)

Nimalaratne, C., Wu, J., & Schieber, A. (2013). Egg yolk carotenoids: Composition, analysis, and effects of processing on their stability. In P. Winterhalter & S.E. Ebeler (Eds.), Carotenoid cleavage products, chapter 18 (pp. 219–225). Oxford: ACS Publications, Oxford University Press.

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Brulc, L., Simonovska, B., Vovk, I., & Glavnik, V. (2013). Determination of egg yolk xanthophylls by isocratic high performance liquid chromatography. Journal of Chromatography A, 1318, 134–141. doi:10.1016/j.chroma.2013.09.074

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