Lutein (E161b)

The natural food coloring lutein belongs to xanthophylls – carotenoids containing a hydroxyl group.

Lutein is present in the leaves, flowers and fruits of plants and is one of the main components of the yellow coloring pigment.

Xanthophylls are synthesized by higher plants, algae and some microorganisms, but they are not found in nature in their pure form.

Yellow pigments owe their existence to the Swedish chemist Berzelius, who at the beginning of the XNUMXth century extracted coloring matter from yellowed autumn leaves and called them xanthophylls. In modern chemistry, xanthophylls include only carotenoids that contain oxygen.

Since the 161th century, xanthophyll lutein has been extracted from the above plants and has been actively used as a food coloring to give food an attractive color. This pigment is included in the international register of food additives under the nomenclature number EXNUMXb.

The scope of lutein is limited to the food industry, the production of decorative cosmetics, over-the-counter drugs and dietary supplements.

Due to its natural origin, lutein does not pose a danger to humans and is recommended for use in certain doses from an early age.

Lutein: general information

In nature, xanthophylls are synthesized by green plants from alpha-carotene and are found in plastids. These pigments absorb the violet part of the solar radiation spectrum with a wavelength of less than 460 nm, which is inaccessible to chlorophyll.

Xanthophylls perform protective functions and neutralize free radicals that are formed during photosynthesis.

The lipophilic molecule of lutein is polar, contains a hydroxyl group, and has an antioxidant effect. The chemical formula of lutein and its isomer zeaxanthin is C40H56O2.

Modern technologies make it possible to extract lutein directly from plants that synthesize xanthophylls. This pigment is extracted by extraction from the petals of calendula officinalis (marigold). Marigold extract is a dark orange liquid that is added to alcohol solutions to obtain the desired shade.

Food Sources of Lutein

In its natural form, the E161b dye is found in many plant products that can be eaten, thereby obtaining the daily requirement of xanthophylls.

It is generally accepted that the best sources of carotenoids are orange-colored vegetables, fruits and berries, but the maximum concentration of lutein is found in fresh herbs and spices.

There are no animal sources of lutein, since this substance is synthesized exclusively by plants. An exception to the rule is poultry eggs, in the yolk of which there is a yellow-orange pigment.

Chicken yolk contains from 1 mg of xanthophylls (lutein and zeaxanthin) per 100 g of the product, so rich orange yolks are considered the most useful. The amount of pigment in the composition of the yolk varies depending on the breed of bird and the dose of carotenoids consumed in the feed.

The benefits and harms of lutein

Lutein is a substance of natural origin, natural sources of which should be present in a balanced diet.

The human body is not able to independently produce xanthophylls, so this pigment enters the blood plasma along with food. The main beneficial properties of lutein as a dietary supplement:

• neutralization of free radicals, which are formed when direct sunlight hits the retina;
• reducing the risk of cataracts and clouding of the lens;
• decrease in intraocular pressure;
• increase in clarity of vision and distinctive ability;
• antioxidant action and prevention of cellular aging.

In the human body, the photosensitive yellow pigment accumulates mainly in the eye tissues and is responsible for visual acuity. The maximum concentration of this substance is observed in the yellow spot of the retina, where lutein plays the role of a light filter.

Natural dye E161b is necessary for complete baby food. During lactation, you need to consume a sufficient amount of foods rich in lutein, since infants receive this substance with mother’s milk.

This pigment is responsible for the normal development of the retina, the formation of the protective functions of the eye, which prevent the destruction of the lens due to direct sunlight.

In the process of studying the effect of the E161b dye on the human body, no negative properties were found. It is not recommended to abuse products for the pigmentation of which E161b is used, despite its benefits. The use of dyes in large quantities can cause irritation of the mucous membranes of the gastrointestinal tract.

The use of lutein

In the food industry, the coloring pigment E161b is used to improve the appearance of food and beverages. To do this, the luteal extract is diluted with alcohol and other permitted solvents.

By varying the concentration of the dye in the solution, you can get all sorts of shades of yellow and orange. E161b solutions may contain various impurities: fats, oils, wax and other carotenoids. In addition to edible products, E161b dye is present in decorative cosmetics, food supplements, medicines, fish and poultry feed.

Food products for pigmentation of which food coloring E161b is used:

• ice cream, yogurt, dairy products with fruit fillers;
• jams, jams, marmalades, jellies, canned vegetables and fruits
• popcorn, crackers, chips, potato snacks, curly corn products;
• sweet pastries, bakery and pasta;
• flavored processed cheeses, sausages, processed meat products;
• low-alcohol and sparkling drinks, fruit wines, cider.

After detection of xanthophylls deficiency in formula-fed infants, lutein began to be added to milk formulas for balanced infant nutrition.

Due to the instability of the lutein molecule, the E161b dye is used exclusively for industrial purposes. However, lutein is the most readily available of all carotenoids, so if you can consume it naturally, there is no need to take artificial supplements. Natural sources of lutein are recommended to be included in the daily diet for a balanced diet.

Medical use

The daily diet of a European resident provides approximately 1-2 mg of the E161b pigment per day, while the recommended daily dose of lutein varies from 2 to 10 mg. An increased need for xanthophylls is observed in newborns, with a decrease in visual acuity and age-related changes in the retina.

Lutein deficiency occurs with malnutrition, the presence of eye diseases and pathologies.

Medicines containing lutein are used to restore vision, prevent and treat ophthalmic diseases. The optimal dosage of the drug is prescribed by an ophthalmologist. Signs of lutein deficiency and medical indications for its use are with increased fatigue of the organs of vision, myopia, cardiovascular diseases, hypertension, malnutrition and a sedentary lifestyle.

Deficiency of E161b is easy to compensate for with the help of foods rich in yellow pigment or dietary supplements. The use of 10 mg of lutein per day as part of drugs increases the concentration of this substance in the blood plasma by about 5 times, and xanthophylls begin to accumulate in the eye tissues 20 days after the start of dietary supplements.

lutein in cooking

Plant-based foods containing carotenoids are available and are included in most homemade meals. Ideal sources of lutein are fresh herbs, zucchini, green peas, and all types of cabbage. In the cold season, you can replenish the reserves of lutein in the body with the help of carrots, pumpkins, canned corn, sweet peppers, persimmons and citrus fruits. But best of all, simple and tasty recipes for summer salads for the health of the organs of vision have been recommended.

To prepare a dietary salad with egg and spinach you will need:

• bunch of spinach;
• celery greens;
• 2 chicken eggs;
• 30 g grated cheese;
• 2 Art. liter. olive oil;
• ½ lemon;
• salt pepper;
• croutons from dried grain bread.

Rinse the spinach and celery under running water, separate from the stems and place in a salad bowl. Then boil the eggs, cut into 4 parts and add to the salad along with the croutons. You can fill the dish with vegetable oil and lemon juice, add spices and sprinkle with grated cheese.

Another “delicious” source of lutein is savory Brussels sprout salad with green peas. Ingredients:

• 300 g fresh Brussels sprouts;
• 100 g of carrots and canned peas;
• 1 tsp caraway seeds;
• parsley;
• 2 tbsp. l. corn or olive oil;
• salt and pepper to taste.

Boil carrots, peel and cut into circles, cut cabbage heads; put chopped vegetables in a salad bowl, add peas and cumin; Drizzle salad with oil, sprinkle with spices and garnish with parsley.

And finally, one cannot fail to mention the recipe for the original kohlrabi salad, which will not only be an excellent source of lutein, but will also please with an unusual and pleasant taste.

From the products we need 1 head of kohlrabi cabbage, daikon, a bunch of cilantro and green onions, 1 chicken egg, 1 tbsp. l. low-fat sour cream or yogurt, salt to taste.

Boil the egg, peel and finely chop; wash cabbage and radish, peel and grate on a coarse grater; mix the ingredients in a salad bowl, salt, season with sour cream or yogurt and garnish with cilantro.

One serving of such green salads completely covers the daily requirement of an adult for lutein and does not harm the figure. Since carotenoids are absorbed only in combination with lipids, they should be consumed with healthy vegetable fats. In order for vitamin dishes to retain the maximum benefit, vegetables are not recommended to be stored in the refrigerator for longer than a day and subjected to heat treatment.

Lutein and legislation

Natural dye E161b is included in the world register of approved food additives. Due to the absence of side effects and contraindications for use, marigold extract is used in the EU, CIS, USA, Australia and the African continent.

The allowable rate of lutein in combination with other food additives varies from 50 mg to 2 g per 1 kg of different products. In some CIS countries, the absence of a negative effect of the pigment on the human body has not been documented, therefore, the E161b dye is not included in the list of permitted additives and is used informally in the food industry.