Xanthophyll Powder (127-40-2) video
Xanthophyll powder Specifications
|Function:||Xanthophylls perform two central roles:
Harvesting of light
Dissipation of energy as heat
Xanthophylls are the accessory pigments which acts as a “Photosynthetic light-harvesting complexes” of algae and vascular plants.
Xanthophyll helps in photoprotection, i.e. it protects the photosynthetic apparatus from the photo-oxidative damage in the condition of excessive light by dissipating energy.
|Application:||Xanthophyll -> These are the yellow pigment of the leaves and are classified as accessory pigments which absorbs the wavelength that chlorophyll cannot absorb. They serve as protection to excessive amount of sunlight to prevent further damage in the plant.|
|Solubility:||Xanthophyll is not dissolve in water, but soluble in hexane. Spectroscopy: The chloroform solution has the maximum absorption at about 445nm.|
What isXanthophyll powder?
Xanthophylls (originally phylloxanthins) are yellow pigments that occur widely in nature and form one of two major divisions of the carotenoid group; the other division is formed by the carotenes. The name is from Greek xanthos (ξανθός, “yellow”) and phyllon (φύλλον, “leaf”), due to their formation of the yellow band seen in early chromatography of leaf pigments.
Like other carotenoids, xanthophylls are found in highest quantity in the leaves of most green plants, where they act to modulate light energy and perhaps serve as a non-photochemical quenching agent to deal with triplet chlorophyll (an excited form of chlorophyll), which is overproduced at high light levels in photosynthesis. The xanthophylls found in the bodies of animals including humans, and in dietary animal products, are ultimately derived from plant sources in the diet. For example, the yellow color of chicken egg yolks, fat, and skin comes from ingested xanthophylls—primarily lutein, which is added to chicken feed for this purpose.
Xanthophylls are yellow pigments that occur widely in nature and are one of the two divisions of the carotenoid group. They are found in the leaves of green plants, animal fats and skin. They have many benefits to the body such as acting as antioxidants and protecting many organ systems from conditions such as heart disease and kidney damage. Some types of Xanthophylls such as cryptoxanthin can also be converted to vitamin A which has many body and skin benefits such as improving night vision, reducing wrinkles and increasing skin regeneration.
On top of the benefits that Xanthophyll derived retinol can provide to the skin, Xanthophyll itself has many beneficial properties for the skin. A subtype of Xanthophyll know as Lutein is found in the eye to prevent macular degeneration due to free radicals, showing their effective antioxidant properties. Xanthophylls can also stimulate collagen and elastin production which can help repair and regenerate the skin. All these properties can make it an effective component in skincare products.
Manipulation of intake of xanthophylls has been shown to augment macular pigment, therefore it is thought that carotenoid dietary supplements could prevent, delay, or modify the course of age-related maculopathy. However, definite evidence of the effect of carotenoids, the optimal doses to use, and the supplementation duration are still under investigation.
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- Xanthophyll esters are found in human colostrum.Ríos JJ et al. Mol Nutr Food Res. (2017)
- Xanthophyll: Health benefits and therapeutic insights.Aziz E, Batool R, Akhtar W, Rehman S, Shahzad T, Malik A, Shariati MA, Laishevtcev A, Plygun S, Heydari M, Rauf A, Arif SA.Life Sci. 2019 Nov 26:117104. doi: 10.1016/j.lfs.2019.117104.
- 3.Lutein and Zeaxanthin-Food Sources, Bioavailability and Dietary Variety in Age-Related Macular Degeneration Protection.Eisenhauer B et al. Nutrients. (2017)
- Taiz, Lincoln and Eduardo Zeiger. 2006. Plant Physiology. Sunderland, MA: Sinauer Associates, Inc. Publishers, Fourth edition, 764 pp
- 5.Dietary guidance for lutein: consideration for intake recommendations is scientifically supported.Ranard KM et al. Eur J Nutr. (2017)