Lutein absorption can be improved by adding solid-lipid particles to the formula. What does that mean? Lipids are fats and solid-lipids are fats which are solid at room temperature. Researchers have noted that lutein from egg yolks is more readily absorbed than the ester form of lutein. Researchers wanted to know whether combining ester lutein with egg-like phospholipids and fatty acids would improve its absorption rate.
Lutein Absorption Studied
A pilot study found that lutein in the form of a solid-lipid particle complex appeared to be more readily absorbed than the traditional ester supplements. This supplement was prepared from enriched egg yolk. The results mean that more bio-available supplements of this important carotenoid antioxidant could come in the near future.
Research demonstrates that Lutein has a protective and supportive effect on eye health. The macula at the back of the eye is yellow due to lutein and zeaxanthin. They filter blue light, protecting the eye. Without proper intake and absorption of these two carotenoids, the eye can develop several diseases including Macular Degeneration (AMD).
The supplement is called a “solid-lipid particle (SLP) complex of lutein and phospholipids.” Phospholipids are fats that include a phosphate molecule. The phospholipids in the egg yolk may have enhanced bio-availability. Study subjects who took the supplement for ten days had a 563% increase of lutein in the blood, while controls who took the traditional ester formulation only increased blood levels by 88%. The researchers believe that the additional lutein will reach the eye to maintain macular health.
Verdure Sciences, who funded the study, may release commercial SLP lutein.
Study: “A pilot comparison of phospolipidated lutein to conventional lutein for effects on plasma lutein concentrations in adult people.” by R.A. DiSilverstro, et al., Nutrition Journal, October, 2015