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Zeaxanthin Absorption Marker – Function & Measurement

The zeaxanthin absorption marker measures how much zeaxanthin is taken up by the body. It serves as a biomarker for carotenoid absorption and macular health.

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Things worth knowing about "Zeaxanthin absorption marker"

The zeaxanthin absorption marker measures how much zeaxanthin is taken up by the body. It serves as a biomarker for carotenoid absorption and macular health.

What is the Zeaxanthin Absorption Marker?

The zeaxanthin absorption marker is a biological measurement (biomarker) that indicates how much zeaxanthin – a naturally occurring carotenoid – has been absorbed from the diet and transported into the bloodstream. Zeaxanthin belongs to the xanthophyll subgroup of carotenoids and is found in high concentrations in the macula of the eye, the region responsible for central, high-acuity vision. Measuring this marker provides insight into the individual capacity of the digestive system to absorb carotenoids from food.

Biological Functions of Zeaxanthin

Zeaxanthin performs several important roles in the human body:

Antioxidant protection: Zeaxanthin neutralizes free radicals and protects cells from oxidative stress.
Retinal protection: Together with lutein, zeaxanthin forms the macular pigment, filtering short-wavelength blue light that can damage retinal cells.
Immune modulation: Zeaxanthin may contribute to the regulation of immune responses.

Significance of the Absorption Marker

The absorption of zeaxanthin depends on various factors. The zeaxanthin absorption marker – typically measured as the plasma or serum concentration of zeaxanthin – provides information about:

The efficiency of intestinal absorption of carotenoids
The quality of the diet with regard to fruit and vegetable intake
The risk of age-related macular degeneration (AMD), a leading cause of vision loss in older adults
The bioavailability of zeaxanthin from different food sources or dietary supplements

Factors Influencing Zeaxanthin Absorption

The uptake of zeaxanthin from food is influenced by several factors:

Dietary fat content: Zeaxanthin is fat-soluble; consuming it alongside dietary fat significantly improves absorption.
Food processing: Cooked or pureed vegetables release zeaxanthin more efficiently than raw foods.
Genetic variants: Polymorphisms in genes such as SR-BI or CD36, which encode carotenoid transport proteins, affect individual absorption capacity.
Gut health: Conditions such as Crohn's disease or celiac disease can reduce absorption.
Age and sex: Older individuals and males tend to show lower plasma concentrations.

Dietary Sources of Zeaxanthin

Zeaxanthin is found primarily in the following foods:

Corn and corn-based products
Bell peppers (especially orange and red varieties)
Green leafy vegetables (e.g., spinach, kale)
Egg yolk (high bioavailability)
Goji berries

Diagnostic Measurement

The zeaxanthin absorption marker is typically determined via a blood draw. In the laboratory, the concentration of zeaxanthin in blood plasma or serum is measured using HPLC (high-performance liquid chromatography). In clinical studies, an oral challenge test is often performed: the subject ingests a defined dose of zeaxanthin, and plasma levels are monitored over several hours to characterize the individual absorption kinetics.

Clinical Relevance

A low zeaxanthin absorption marker may indicate an increased risk of age-related macular degeneration (AMD). Clinical studies, including the landmark AREDS2 trial (Age-Related Eye Disease Study 2), have demonstrated that adequate intake of zeaxanthin and lutein can reduce the risk of progression to advanced AMD. The marker is therefore increasingly used in preventive ophthalmology and nutritional medicine.

References

Age-Related Eye Disease Study 2 (AREDS2) Research Group: Lutein + Zeaxanthin and Omega-3 Fatty Acids for Age-Related Macular Degeneration. JAMA, 2013.
Bernstein PS et al.: Lutein, Zeaxanthin, and meso-Zeaxanthin: The Basic and Clinical Science Underlying Carotenoid-based Nutritional Interventions against Ocular Disease. Progress in Retinal and Eye Research, 2016.
Bohn T et al.: Carotenoid bioaccessibility and bioavailability in the context of the food matrix and gut microbiota. Proceedings of the Nutrition Society, 2019.

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