Poudre de lutéine de qualité alimentaire 20% Dispersible dans l’eau

Qu’est-ce que la poudre de lutéine?

Lutein belongs to caroténoïdes, widely present in vegetables, fruits, flowers, and other organisms in the natural pigments, especially in marigolds in the highest content, which is orange-red or orange-yellow, the main components for lutein and zeaxanthin. Lutein has a molecular formula of C40H56O2 and a relative molecular mass of 568.87.

Poudre de lutéineEst une poudre jaune orange avec une faible odeur de foin, insoluble dans l’eau, soluble dans le propanol, le méthanol, l’isopropanol et le dichloroéthane, et a une bonne résistance à la chaleur. La lutéine est largement présente dans les légumes verts. Parmi eux, marigold a la plus forte teneur en lutéine. Selon les dispositions de GB 26405-2011 norme nationale de sécurité alimentaire pour l’additif alimentaire lutéine, l’additif alimentaire lutéine vient de marigold.

Fournitures de technologie de printemps vertPoudre de lutéine in the form of extract, microcapsule powder, oil suspension, and other forms and specifications. Poudre de lutéine adopts encapsulation treatment to make it isolated from the air, which has a certain inhibiting effect on discoloration and oxidation, and it can be used in functional food and health care products.

All products supplied by Green Spring Technology implement the highest international industry standards, complying with EU EC396, EU 2023/915, and the highest solvent residue standards. We have a systematic quality management system and organize production in strict accordance with ISO, HACCP, and other quality standards. We have passed Halal, Kosher, COSMOS, BRC, IFS, FDA, ISO, and many other certifications. With our excellent R&D team, experienced production team, and professional sales team, we can customize various standard extracts as well as proportional extracts.

Spécification: 

Règlement:

Il est conforme à la réglementation de l’ue.

Benefits:

Improvement of Vision

Lutein is a major carotenoid that maintains visual function and specifically accumulates in the retina and lens. Dietary lutein/zeaxanthin and its metabolite endo-zeaxanthin account for 25% of the total cucurbitacins in the retinal macula of healthy eyes. As a strong antioxidant, lutein quenches monoclinic oxygen and forms an effective blue light filter inside the retina of the human eye, minimizing oxidative damage caused by blue light. Thus, it protects the optic rod and cone cells and effectively prevents and improves macular degeneration and cataracts caused by bright light exposure. Appropriate supplementation can elevate the level of lutein in human plasma, increase macular pigment density (MPOD), and effectively prevent early retinal lesions.

Filtering Blue Light

External light consists of different wavelengths of light, the shorter the wavelength the higher the energy. If the intensity of light and the duration of light exposure exceeds the retina's tolerance, it can cause damage to the retina. Blue light, with its relatively high energy, increases the number of free radicals in the macula of the retina, which in turn increases the amount of metabolic waste in the macula, causing more damage to the retina.

Lutein is yellow because its molecular structure absorbs and filters blue-violet light and reflects yellow light, a feature that protects retinal cells. Especially when the eye receives too much blue light and near-ultraviolet light, lutein can absorb these rays, like a layer of blue light "filter" on the retina. It protects the macula and retina by preventing damaging blue-violet light from acting directly on retinal cells.

Antioxidant

As a class of tetraterpenoids, lutein is rich in conjugated double bonds and has a strong scavenging ability of free radicals, which can effectively prevent the damage of oxygen radicals to cells. Some scholars used chemiluminescence to study and analyze the scavenging effects of marigold luteolin on peroxides, superoxide anions, hydroxyl radicals, and lipid radicals. The results found that luteolin has a strong scavenging effect on the above free radicals.

The synergistic antioxidant activity of two carotenoids, lutein and zeaxanthin, was investigated using a combination of in vitro antioxidant-based and in vivo antioxidant methods based on the in vivo ethanol oxidative damage model in mice. The synergistic antioxidant activity of lutein and zeaxanthin was found to be better when the ratio of lutein to zeaxanthin was 1:2. In the study of the relationship between lutein and brain ω-3 polyunsaturated fatty acid (PUFA) oxidation, it was found that mitochondrial lutein was negatively correlated with docosahexaenoic acid (DHA) oxidation products. The accumulation of subcellular lutein and its relationship with DHA oxidation in the primate brain was also investigated, suggesting that lutein may be related to antioxidant function in the brain.

Applications:

In the Food Field:

Lutein has a good colouring effect, it has a bright yellow colour, insoluble in water, soluble in oil, and ethanol, and resistant to light, heat, acid and alkali. Lutein powder is widely used in pastry, confectionery, beverages, rice and noodle products as a colouring agent. Lutein is used as a colouring agent in beverages and jellies. Orange juice beverages, milk beverages and carbonated beverages are added with lutein, and the retention of lutein is more than 90% after 6 months of storage.

For Health Products:

Lutein is one of the carotenoids, and relevant studies have proved that it has a clear effect on preventing age-related macular degeneration and other eye diseases. In 1995, the U.S. Food and Drug Administration (FDA) reviewed the utility and safety of lutein and approved its use as a food supplement. In 2008, China listed lutein from marigolds in the catalog of new resource foods, and now marigold extract lutein powder is widely used as a raw material for health food and dietary supplements.

For Feed Product：

Feed grade lutein powder can be applied for color enhancement of poultry skin, fat, shins, and egg yolks, as well as for trout, salmon, snapper and shrimp, and crab. The deposition pattern of lutein in chicken feed in the egg yolk has an impact on production performance, giving a bright yellow color to egg yolks, chicken skin, and chicken fat.