Interactions of zeaxanthin with other agents (micronutrients, foods):
Dietary supplement versus food
In general, purified carotenoids in oil – in dietary supplements – have higher bioavailability than carotenoids from foods.
The relatively low bioavailability of carotenoids from foods is due in part to the fact that they are tightly bound to proteins in the plant matrix. Carotenoids from green leafy vegetables are associated with chloroplasts, while those from red fruits are associated with chromoplasts. Fine crushing, homogenization and cooking destroy the plant matrix and thus increase the bioavailability of carotenoids.
The human body can absorb carotenoids through the intestine only if fat is present at the same time. However, a small amount of fat, as little as 3-5 g of fat in a meal, is sufficient to ensure absorption of carotenoids.
Margarine with vegetable sterol
Some studies show that regular use of margarine with vegetable sterol can result in a 10-20% decrease in serum carotenoid levels. However, with the additional intake of carotenoids from fruits or vegetables, this deficiency could be compensated.
Fat substitute olestra (sucrose polyester)
One study showed that daily consumption of 18 g of the fat substitute Olestra resulted in a 27% decrease in serum carotenoid levels after three weeks. In people who consumed only 2 g of Olestra daily, another study demonstrated that serum carotenoid levels decreased by 15%.
