Objective: We investigated the effect of long-term antioxidant supplementation (lutein and alpha-tocopherol) on serum levels and visual performance in patients with cataracts.
Methods: Seventeen patients clinically diagnosed with age-related cataracts were randomized in a double-blind study involving dietary supplementation with lutein (15 mg; n = 5), alpha-tocopherol (100 mg; n = 6), or placebo (n = 6), three times a week for up to 2 y. Serum carotenoid and tocopherol concentrations were determined with quality-controlled high-performance liquid chromatography, and visual performance (visual acuity and glare sensitivity) and biochemical and hematologic indexes were monitored every 3 mo throughout the study. Changes in these parameters were assessed by General Linear Model (GLM) repeated measures analysis.
Results: Serum concentrations of lutein and alpha-tocopherol increased with supplementation, although statistical significance was reached only in the lutein group. Visual performance (visual acuity and glare sensitivity) improved in the lutein group, whereas there was a trend toward the maintenance of and decrease in visual acuity with alpha-tocopherol and placebo supplementation, respectively. No significant side effects or changes in biochemical or hematologic profiles were observed in any of the subjects during the study.
Conclusions: Visual function in patients with age-related cataracts who received the lutein supplements improved, suggesting that a higher intake of lutein, through lutein-rich fruit and vegetables or supplements, may have beneficial effects on the visual performance of people with age-related cataracts.
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http://dx.doi.org/10.1016/s0899-9007(02)00861-4 | DOI Listing |
Foods
January 2025
Laboratory of Food Chemistry and Technology, School of Chemistry, Aristotle University of Thessaloniki, 54124 Thessaloniki, Greece.
Virgin avocado oil (VAO), treasured for its nutritional and sensory properties, is susceptible to oxidation. To improve its oxidative stability, the feasibility of enrichment with antioxidants from avocado or olive-processing by-products via ultrasound-assisted maceration was explored. Dried, milled avocado (AL), olive leaves (OL), or olive pomace (OP) were ultrasound-macerated with laboratory-extracted VAO at 5, 10, and 20% levels.
View Article and Find Full Text PDFJ Sci Food Agric
December 2024
Department of Pharmacy, Faculty of Health Sciences, Universidad San Jorge, Zaragoza, Spain.
Background: Tagetes erecta L., commonly known as American marigold, serves as a food plant used for the extraction of carotenoids such as lutein, employed both as culinary ingredient in certain dishes and for its ornamental and medicinal applications. Two extraction techniques, Soxhlet and ultrasound-assisted extraction (UAE), were used on two cultivars (yellow and orange) of T.
View Article and Find Full Text PDFEur J Haematol
December 2024
Faculty of Medicine Laennec, Claude Bernard University Lyon1, Lyon, France.
Patients with sickle cell disease (SCD) exhibit high levels of reactive oxygen species and low plasma levels of lipophilic antioxidants, which may contribute to end-organ damage and disease sequelae. Apolipoprotein A1, the major apolipoprotein of high-density lipoprotein (HDL), is mainly secreted by the intestine and liver in the form of monomeric ApoA1 (mApoA1) present in plasma. Cholesterol and α-tocopherol are delivered to ApoA1 via the ATP-binding cassette transporter, subfamily A, member 1 (ABCA1).
View Article and Find Full Text PDFJ Agric Food Chem
August 2024
College of Food Science and Technology, Zhejiang University of Technology, Hangzhou 310014, China.
The common presence of glycidyl esters (GEs) in refined vegetable oils has been a concern for food safety. The present study aimed to investigate the inhibitory effects of three carotenoids derived from microalga on GE formation in both rice oil and a chemical model during heating. The addition of astaxanthin (AS), lutein (LU), and β-carotene (CA) at 0.
View Article and Find Full Text PDFFood Chem X
June 2024
College of Food Science and Engineering, Gansu Agricultural University, Lanzhou 730070, China.
Pulsed electric field (PEF) is an innovative technique used to assist in the extraction of vegetable oils. There has been no research on the effects of PEF on virgin olive oil (VOO) quality and antioxidant activity to date. The present study aimed to analyze the effects of PEF on oil yield, quality, and antioxidant activity of "Koroneiki" extra virgin olive oil.
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