The existing mode of zeaxanthin

Zeaxanthin is a typical oil soluble chloroplast pigment. In nature, it widely exists in green leafy vegetables, flowers, fruits, wolfberry and yellow corn. The main pigment of yellow corn is zeaxanthin, and its content in corn kernel is about 0.1 ~ 9mg/kg. Green leafy vegetables are the main dietary source of lutein, but the content of zeaxanthin is less.

In the human body, zeaxanthin is mainly distributed in the eye, liver, pancreas, kidney, spleen, ovary and other tissues and organs, which plays an important role in health. In the eyes, zeaxanthin is mainly concentrated in the center of the macular area of the retina. Human and animals cannot synthesize zeaxanthin by themselves, so they must obtain it through food or supplements. The main dietary sources of zeaxanthin include yellow corn, orange sweet pepper, orange juice, honeydew melon, mango, raspberry, blueberry, peach, wolfberry, egg yolk, etc.

Zeaxanthin content in some fruits and vegetables food category zeaxanthin / (mg / kg) food category zeaxanthin / (mg / kg) beans (dry, green, canned) 0.44 broccoli (dry, cooked, not boiled with salt) 0.23 carotene  0.23 celery (dry, cooked, Boiled without salt) 0.08 celery  0.03 lettuce  2.66 corn (dry, sweet, yellow, canned, whole grain) 5.28 Kale (dry, cooked, boiled without salt) 1.87 lettuce  0.70 orange juice (frozen, unsweetened, Diluted) 0.80 oranges (all commercial varieties) 0.74 papayas 0.20 peaches  0.06 peas (dry, green, canned) 0.58 spinach (dry, cooked, boiled without salt) 1.79 spinach  3.31 winter squash 2.80 oranges  1.12 except plants, Cyanobacteria and some non photosynthetic bacteria such as Mycobacterium, Erwinia and Flavobacterium also produce zeaxanthin.