Lutein and Zeaxanthin

Lutein and zeaxanthin help filter blue light, support visual acuity, and scavenge reactive oxygen species. Higher macular pigment optical density is associated with reduced risk of age-related macular degeneration. Eating two to four eggs per week was associated with lower late age-related macular degeneration risk in a 15-year cohort study. Lutein and zeaxanthin form much of the macular pigment needed for sharp central vision. Egg yolks provide lutein and zeaxanthin in a fat matrix that improves absorption. The fat in egg yolk improves absorption of lutein and zeaxanthin. Lutein and zeaxanthin from egg yolk are deposited into the eye's macular pigment within four to six hours after eating two eggs. Lutein and zeaxanthin function as internal optical filters that absorb damaging high-energy light wavelengths. Humans do not synthesize lutein and zeaxanthin, so tissue levels depend on diet.