叶黄素

Xanthophyll is a type of carotenoid, which belongs to photosynthetic pigments and naturally widely presents in vegetables (such as spinach, kale, broccoli, etc.), flowers, fruits and other plants. It can absorb and transfer light energy to Chlorophyll a at a particular state to convert light energy. It plays a role in protecting chlorophyll.

Pure Xanthophyll is a rhombus yellow crystal with metallic luster, and it is unstable when exposed to light and hydrogen, insoluble in water and easily soluble in grease and fatty solvents. It shall be stored in a cool dry place, away from light and air.

Xanthophyll is the most important nutritive component in human retina. There is a high concentration of Xanthophyll in macula (central vision) and lens of the eye retina. The human body cannot synthesize Xanthophyll itself, and it must be taken up from food. After breaking through all difficulties, Xanthophyll goes into the lens and macular to perform antioxidant effects, and neutralize harmful free radicals, and filter out the blue light (which is harmful to the eye), and avoid oxidation damage to eyes caused by sunlight.

Natural Xanthophyll is an excellent antioxidant, which can prevent cell senescence and body organs aging when added to food with an appropriate amount. It can also prevent eyesight degeneration and blindness that caused by age-related retina macular degeneration, and can also be used as feed additives for staining of poultry meat and eggs, as well as a colorant and dietary supplements in food industry.

Carotenoids are the generic terms of an important kind of natural pigments, belonging to compounds. The yellow, orange or red pigments that commonly found in animals, higher plants, fungi, algae and bacteria are mainly β-carotene and a-carotene, hence the name. Since carotene was isolated in the early 19th century, there are more than 600 known carotenoids in nature, of which only about 20 kinds present in the human blood and tissues. Carotenoids that found in human body include d-carotene, P-carotene, cryptoxanthin, xanthophyll, lycopene and zeaxanthin, and they are insoluble in water and soluble in fats and fatty solvents.