Zeaxanthin CAS NO.144-68-3

Main Contents: Zeaxanthin (β-carotene-3, 3’-diol, Meso-zeaxanthin) Plant Resource: Calendula officinalis Product Specification: 5% HPLC Appearanc…

Main Contents: Zeaxanthin (β-carotene-3, 3’-diol, Meso-zeaxanthin) Plant Resource: Calendula officinalis Product Specification: 5% HPLC Appearance: orange powder Plant Part Used: Fresh flower Extract Solution: Grain alcohol Molecular formula and weight: C40H56O2, 568.85 Melting Point: 183°C-185°C What is Calendula Extract? Zeaxanthin is one of the most common carotenoid alcohols found in nature. It is the pigment that gives paprika (made from bell peppers), corn, saffron, and many other plants their characteristic color. Zeaxanthin breaks down to form picrocrocin and safranal, which are responsible for the taste and aroma of saffron. There is epidemiological evidence of a relationship between low plasma concentrations of lutein and zeaxanthin on the one hand, and the risk of developing age-related macular degeneration (AMD) on the other. Some studies support the view that supplemental lutein and/or zeaxanthin help protect against AMD. There is also epidemiological evidence that increasing lutein and zeaxanthin intake lowers the risk of cataract development. In 2007, in a 6-year study, John Paul SanGiovanni of the National Eye Institute, Maryland found that lutein and zeaxanthin (nutrients in eggs, spinach and other green vegetables) protect against blindness (macular degeneration), affecting 1.2 million Americans, mostly after age 65. Lutein and zeaxanthin reduce the risk of AMD. Foods considered good sources of the nutrients also include kale, turnip greens, collard greens, romaine lettuce, broccoli, zucchini, corn, garden peas, swiss chard and Brussels sprouts