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Lutein appears to be sensitive

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    Posted: October 25 2010 at 2:06am

Lutein appears to be sensitive to cooking and storage. Prolonged cooking of green, leafy vegetables is suggested to reduce their lutein content. The concentration of lutein found in roasted barley that has been water extracted was shown to decrease as roasting temperature increased. Additionally, the lutein content of wheat seeds has been found to decline with longer storage times.

There is minimal research specifically focusing upon the effects of cooking, storage or processing upon zeaxanthin.

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