Evidence supporting the use of: Lutein
For the health condition: Free Radical Damage

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Synopsis

Source of validity: Scientific
Rating (out of 5): 3

Lutein is a carotenoid with antioxidant properties, widely studied for its role in neutralizing free radicals and protecting cells from oxidative stress. Scientific research has demonstrated that lutein can effectively scavenge reactive oxygen species (ROS), thereby reducing free radical damage in biological systems. Epidemiological and interventional studies have shown that higher dietary intake or supplementation with lutein increases lutein levels in blood and tissues, which correlates with a reduction in biomarkers of oxidative stress, particularly in the eye and skin.

Lutein is especially known for its role in eye health, where it accumulates in the macula and lens of the eye, protecting these tissues from oxidative damage caused by blue light and other environmental factors. Multiple clinical studies have reported that lutein supplementation helps increase macular pigment optical density and may slow the progression of age-related macular degeneration (AMD), a condition strongly linked to oxidative damage. Beyond the eye, in vitro and animal studies suggest that lutein can protect against lipid peroxidation and DNA damage in various tissues.

While most research focuses on lutein’s antioxidant benefits in the context of eye health, its general ability to quench free radicals is well-supported by laboratory and clinical data. However, direct evidence for lutein supplementation to treat or prevent systemic free radical-related diseases in humans is still limited. Thus, the evidence rating is moderate (3/5), reflecting good mechanistic support and clinical relevance for specific tissues, but less direct proof for broad systemic benefits.

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Other ingredients used for Free Radical Damage

1,2-di-galloyl-4,6hexahydroxydiphenoyl-D-glucose
3,3'-dihydroxy-B-carotene-4,4'-dione
3-Isomangostin
5,7-Dimethoxyflavone
7,4-Dimethoxyflavone
7-hydroxymatairesinol (HMR)
Acacetin
Acai berry
Acer truncatum
Acetyl L-carnitine
Algae
Algal protein
Allophycocyanin
Alpha-carotene
alpha-glycosyl isoquercitrin
alpha-lipoic acid
amentoflavone
amethoflavone
amino acids
ankaflavin
anthocyanidins
anthocyanins
anthocyanosides
antirrhinin
apigenin
apocarotenal
apocynin
apricot
arctiin
argan nut oil
Arjunolic acid
Aronia melanocarpa
ascorbigen
ascorbyl palmitate
astaxanthin
astragaloside
astragalus
Auricularia
Autumn Olive
avocado
baccosides
bacoside
baicalin
Basidiomycota
basil
bee pollen
benfotiamine
berry
beta-carotene
beta-hydroxybutyrate
beta-tocopherol
beta-zeacarotene
betanin
BHA (butylated hydroxyanisole)
BHT (butylated hydroxytoluene)
bilberry
bioflavonoids
black currant
black garlic
black tea
blackberry
blueberry
bok choy
boysenberry
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broccoli
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C-phycocyanin
caffeic Acid
caffeine
Camellia sinensis
camu camu
canthaxanthin
capsanthin
capsorubin
carnosic acid
Carnosine
carnosol
carotene (unspecified)
cashew
catalase
catechins
caterpillar mushroom
cauliflower
chebulic acid
chebulinic acid
chocolate
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cistanche
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crocetin
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dehydroascorbic acid
delphinidin
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desoxyrhaponticin
dibenzo-alpha pyrones
dihydrolipoic acid
diosmetin
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dragon fruit
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emblicanin
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ergothioneine
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ethylgallate
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ginseng
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goji berry
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guarana
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isoascorbate
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lutein
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mixed carotenoids
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nicotinamide riboside
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omega-3 fatty acids
oyster mushroom
papaya
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pine bark
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propyl gallate
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quercetin
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resveratrol
rhammetin
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selenium
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