Zeaxanthin is a natural antioxidant carotenoid phytochemical that helps prevent age-related macular degeneration, presumably due to it ability to absorb phototoxic blue light and near ultraviolet light. It nearly identical in structure with lutein, differing only in the position of single double bond within the rightmost cyclohexene ring system.
Green leafy vegetables, yellow/orange vegetables and egg yolks are excellent sources of both lutein and zeaxanthin. Because these two compounds are so similar in structure and function, it is convenient to measure them together.
|Green Peas, Frozen||3,840||2,400|
|Onions / Scallions||1,137||1,137|
|Corn, Canned Sweet Yellow||2,195||1,045|
- (2004) "Lutein and Zeaxanthin and Their Potential Roles in Disease Prevention". Journal of the American College of Nutrition 23: 567S-587S.