Lutein and Zeaxanthin in fruit and vegetable

Lutein and zeaxanthin carotenoids are less common than their better-known relative, B-carotene, but they appear to offer more and greater benefits to the body. Lutein and zeaxanthin have been identified as the xanthophylls that constitute the macular pigment of the human retina.

Lutein and zeaxanthin are found in the lens and are thought to protect cells in the eye against oxidative damage and consequently present formation of cataracts.

Lutein and zeaxanthin may protect the cardiovascular system and maintain normal cell differentiation in the tissues of the breast, cervix, colon and skin.

Lutein is a common carotenoid found in most fruit and vegetables, while zeaxanthin in the (R,R)-isomer form is present only in minute quantities in most fruits and vegetables.

Among commonly consumed vegetables and fruits, dark green leafy vegetables are the most important sources of lutein.

Dietary sources of zeaxanthin are limited to greens, certain yellow/orange fruit and vegetables such as corn, nectarine, oranges, papaya, persimmon and squash. Red peppers are good sources of zeaxanthin although it represents less than 15% of total carotenoid content.

Sea buckthorn, a berry fruit native to Asia also contains high amount of zeaxanthin representing 82 to 86% of the total of main carotenoid in some cultivars of this berry.
Lutein and Zeaxanthin in fruit and vegetable 

Definition of Vegetable

A commonly given definition is that a vegetable is a crop used to make vegetable salad. Vegetables are plants foods that include various edible parts such as leaves, shoots, roots, tubes, flower, and stems.

They normally do not include fruit. However, tomatoes and olives which are technically fruit, are include as vegetable , because of their culinary role is related more to vegetables than the fruits, for example , a garden salad almost includes tomatoes and sometimes olives, but it never includes any other fruits.

Vegetables are a horticultural crop. Other horticultural food crops include small fruits and tree fruits, which are usually grown as perennials. Vegetable crops may be either annuals or perennials.

Vegetables belong to important class of foods that supply us with many nutritive requirements, including proteins, starches, fats, minerals, sugars, and vitamins.

Vegetables also supply bulk to the diets well as a large variety of flavor and odors that provide the knowledgeable chef with a repertoire of culinary tricks. On a world basis, vegetable make up a considerable crop being consumed in the fresh state.

Vegetable crops can be classified into 3 main groups according to the plant part that is most commonly eaten.
*Fruit and seed vegetable
*Leaf and stem vegetable
*Root and tuber vegetable
Definition of Vegetable