Lutein

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This editable Main Article is under development and subject to a disclaimer.

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Lutein (and the closely related compound zeaxanthin), is a carotenoid phytochemical that helps to prevent age-related macular degeneration and is an antioxidant chemical due to its ability to absorb phototoxic blue light and near ultraviolet radiation.

(C) Image: David E. Volk
Lutein, an antioxidant phytochemical.

## Natural sources[edit]

Green leafy vegetables, yellow/orange vegetables and egg yolks are excellent sources of both lutein and zeaxanthin. Because these two compounds are so similar in structure and function, it is convenient to measure them together.

Amount of Lutein Plus Zeaxanthin in Various Food Items[1] Food | Micrograms/cup | Micrograms/100 grams

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Kale | 23,720 | 18,246
Spinach | 20,354 | 11,308
Turnip greens | 12,154 | 8,440
Collards | 14,619 | 7,694
Mustard Greens | 8,347 | 5,962
Parsley | 556 | 5,560
Dandelion Greens | 4,944 | 4,709
Egg Yolk | 505/yolk | 2,980
Green Peas, Frozen | 3,840 | 2,400
Lettuce, Romaine | 1,295 | 2,313
Squash, summer | 4,048 | 2,249
Beet greens | 2,619 | 1,819
Lettuce, Greenleaf | 969 | 1,730
Broccoli | 2,367 | 1,517
Squash, winter | 2,901 | 1,415
Brussels Sprouts | 2,012 | 1,290
Onions / Scallions | 1,137 | 1,137
Corn, Canned Sweet Yellow | 2,195 | 1,045
Pumpkin | 2,484 | 1,014

## References[edit]

1. ↑ (2004) "Lutein and Zeaxanthin and Their Potential Roles in Disease Prevention". Journal of the American College of Nutrition 23: 567S-587S.