Most yellow foods get their distinctive hue from zeaxanthin and lutein. These two antioxidants are the only carotenoids found in the retina of the eye. Together, they work to help prevent diseases such as cataracts and age-related macular degeneration.
* Zeaxanthin and lutein are also highly concentrated in dark leafy greens such as spinach, kale,
turnip greens, and collard greens.
* Although the yolk of chickens’ eggs have a high concentration of lutein, the antioxident
originates in plants; the feed of commercially raised layer hens is supplemented with lutein to
deepen the color of egg yolks and give the skin of broiler chickens a yellow tinge. While eggs
do provide the fat necessary to absorb this carotenoid, they also contain unhealthful
cholesterol and unnecessary animal protein. Plant-based fats (including nuts and seeds) are
healthier and just as effective for absorbing luetin.
- sara tower