The sources of zeaxanthin are quite extensive and include the following:
Plant tissues: Zeaxanthin is found in large quantities in a wide variety of plant tissues, especially in green vegetables and corn seeds (especially corn endosperm). In addition, goji berries, sour berry fruits, citrus, and blueberries also contain some amount of zeaxanthin. The zeaxanthin in these plants is usually present as the all-trans isomer.
Egg Yolks: Egg yolks are also a great source of zeaxanthin. Since chicken feed often contains zeaxanthin-rich plant components such as corn, egg yolks are also rich in this natural carotenoid.
Microorganisms: Certain non-photosynthesizing bacteria, such as Flavobacterium, also synthesize large amounts of zeaxanthin. These microorganisms can be cultured under specific conditions to extract highly pure zeaxanthin for use in areas such as food, nutraceuticals or feed additives.
Synthesis: In addition to extraction from natural sources, zeaxanthin can also be prepared by chemical synthesis. However, since the chemical synthesis process may involve toxic and harmful raw materials and by-products, and the cost is high, it is not common in practical applications.
In general, zeaxanthin is mainly derived from natural foodstuffs such as plant tissues and egg yolks, as well as from microbial sources obtained by biotechnological means such as microbial fermentation. These sources of zeaxanthin have a wide range of applications, including as food colorants, nutraceutical ingredients and feed additives. When selecting sources of zeaxanthin, priority should be given to factors such as its safety, stability and bioavailability.practical applications.