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Zeaxanthin is absorbed from the intestinal tract. Since it is a lipid, absorption is enhanced when taken with food that contains some oil or fat.
Zeaxanthin occurs in a wide variety of dark-green and yellow colored fruits and vegetables. The highest concentrations are found in broccoli, collards, corn, egg yolks, kale, oranges, persimmons, spinach, swiss chard, tangerines, and turnip greens.
Zeaxanthin is a carotenoid, a member of the vitamin A family derived from plant sources. It is usually found together with lutein, another cantenoid, in the macula and retina of the eye. These carotenoids have two main functions, they absorb the potentially harmful blue-violet wavelengths of light energy that come into the eye, and they also function as antioxidants.
Toxicities & Precautions
Zeaxanthin is very safe. There are no known toxicities, cautions, or contraindications associated with its use.
Functions in the Body
Zeaxanthin functions as an antioxidant in the macular region of the eye, it helps to reduce free radical damage caused by ultra violet light.
It helps to absorb the potentially toxic blue-violet wavelengths of visible light. This protects the eye from light-induced ultraviolet photo toxicity.
Symptoms & Causes of Deficiency
Since zeaxanthin is not an essential nutrient for humans, no deficiency condition has been identified. However based on what is known about zeaxanthin a deficiency may result in macular degeneration, and increased risk for presence of cataracts.