A new study investigated the anti-inflammatory role of lutein, a nutrient found in dark-green leafy vegetables such as spinach and kale. Other dietary sources that contain moderate amounts of lutein include corn, egg yolks and fruits like oranges and kiwi.
Researchers from Rutgers Cook College in New Jersey explained that although a number of in vivo studies have demonstrated the anti-inflammatory effect of lutein, its in vitro anti-inflammatory molecular mechanism of action is unknown.
The study investigated the in vitro anti-inflammatory effect of lutein using LPS-stimulated mouse macrophage cell line (RAW 264.7). The inhibition of LPS-stimulated nitric oxide (NO) was measured and the expression of inducible NO synthase (iNOS) was assessed at the mRNA and protein levels in mouse macrophage cells after treatment with lutein.
The study found that lutein decreased the LPS-induced NO production by 50 percent, compared to LPS alone. Real-time PCR analysis showed a 1.9-fold reduction in iNOS expression at the mRNA level. Western blotting revealed that lutein decreased LPS-induced iNOS expression at the protein level by 72.5 percent.
Researchers concluded that the anti-inflammatory properties of lutein are demonstrated by the decrease in the expression of iNOS at the mRNA and protein levels in RAW 264.7 mouse macrophage cells.
Lutein (LOO-teen) (from Latin lutea meaning "yellow") is one of over 600 known naturally occurring carotenoids. Lutein is employed by organisms as an antioxidant and for blue light absorption. Lutein is covalently bound to one or more fatty acids present in some fruits and flowers, notably marigolds (Tagetes).
For the past decade, lutein has been marketed in the dietary supplement market as a nutrient to reduce the risk of age related macular degeneration (ADM).
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