AMD and micronutrients affects blue-sensitive photoreceptor cells. With AMD, the perception of blue and violet is therefore the first to fail. The colour impression shifts towards grey to brown. It could be shown that low carotenoid concentrations in the macula are causally involved in the development of AMD and can predict corresponding eye damage with lead times of around 20 years. (5) The macular pigment lutein must be ingested with food because the body cannot synthesize it from other carotenoids such as β-carotene. The structurally related carotenoid zeaxanthin, on the other hand, can be synthesized from lutein if required. A recent review that evaluated data from more than 900 participants with AMD showed significant improvements in visual acuity and contrast sensitivity. Accordingly, supplementation of lutein increases the pigment content of the macula in a dosedependent manner. (6) Improving bioavailability through phospholipids Coenzyme Q10 and lutein are not soluble in water and only have a limited solubility in fats. The active ingredients tend to agglomerate in the gastrointestinal tract when supplemented in powder capsule or tablet form. As a result, only molecules on the surface of the agglomerates can be absorbed by the enterocytes of the small intestine, while the majority pass through the body unchanged. However, a significant improvement in bioavailability can be achieved by forming emulsions with natural phospholipids (lecithin), in which the active ingredients are present in small droplets coated with lecithin (Fig. 5). Lecithin is also a natural component of bile that facilitates the absorption of dietary fats and fat-soluble nutrients. A crossover study was able to show that the bioavailability of coenzyme Q10 can be improved by a factor of five with an appropriate formulation. (7) For more information, please contact Philipp Gebhardt 65779 Kelkheim, Germany p.gebhardt@mitotherapie.de Conclusion 7 2 1 Fig. 5: Improvement of the bioavailability of coenzyme Q10 by formulation with lecithin: Coenzyme Q10 is packaged in ultra-small droplets with natural phospholipids [1]. The absorption of the coenzyme begins in the mouth via the oral mucosa [2]. The lecithin shell protects the active ingredients from the harsh environment of the stomach [3]. Lecithin is a natural component of bile that facilitates the digestion of dietary fats and fat-soluble nutrients [4]. The prepackaged coenzyme Q10 can be absorbed much better by the enterocytes of the small intestine [5]. In the enterocytes, fat-soluble nutrients are packed into chylomicrons or lipoproteins with the help of phospholipids [6]. For systemic distribution, the coenzyme Q10-containing chylomicrons are released into the lymph and the coenzyme Q10- containing lipoproteins into the blood [7]. The development of age-related macular degeneration is promoted by a low carotenoid content in the macula. The carotenoid lutein can improve the eye’s natural sun protection and thus reduce the harmful effects of light and the light-induced formation of oxygen radicals. Antioxidants such as coenzyme Q10 can increase the neutralization capacity for oxygen radicals and help to protect the eyes. In addition to its antioxidant effect, coenzyme Q10 is characterized by the fact that it improves the function of the respiratory chain and contributes to energy production. In addition to a low intake of lutein with food, smoking and high blood pressure are considered risk factors for AMD. (8) In addition, increased concentrations of the toxic metabolic intermediate homocysteine and reduced vitamin B12 levels have also been identified as risk factors. (9) 3 Enterozyte 6 5 4 References (1) Brandl, C., Stark, K. J., Wintergerst, M., Heinemann, M., Heid, I. M., & Finger, R. P. (2016). Epidemiologie der altersbedingten Makuladegeneration. Der Ophthalmologe, 113(9), 735-745. (2) Suter, M., Remé, C., Grimm, C., Wenzel, A., Jättela, M., Esser, P., ... & Richter, C. (2000). Age-related macular degeneration the lipofuscin componentn-retinyl-n-retinylidene ethanolamine detaches proapoptotic proteins from mitochondria and induces apoptosis in mammalian retinal pigment epithelial cells. Journal of Biological Chemistry, 275(50), 39625-39630. (3) Feher, J., Kovacs, B., Kovacs, I., Schveoller, M., Papale, A., & Gabrieli, C. B. (2005). Improvement of visual functions and fundus alterations in early age-related macular degeneration treated with a combination of acetyl-L-carnitine, n-3 fatty acids, and coenzyme Q10. Ophthalmologica, 219(3), 154-166. (4) Arnold, C., Winter, L., Fröhlich, K., Jentsch, S., Daw czynski, J., Jahreis, G., & Böhm, V. (2013). Macular xanthophylls and ω-3 long-chain polyunsaturated fatty acids in age-related macular degeneration: a randomized trial. JAMA ophthalmology, 131(5), 564-572. (5) Arunkumar, R., Calvo, C. M., Conrady, C. D., & Bernstein, P. S. (2018). What do we know about the macular pigment in AMD: the past, the present, and the future. Eye, 32(5), 992-1004. (6) Feng, L., Nie, K., Jiang, H., & Fan, W. (2019). Effects of lutein supplementation in age-related macular degeneration. PloS one, 14(12). (7) Wajda, R., Zirkel, J., & Schaffer, T. (2007). Increase of bioavailability of coenzyme Q10 and vitamin E. Journal of medicinal food, 10(4), 731-734. (8) Hyman, L., & Neborsky, R. (2002). Risk factors for agerelated macular degeneration: an update. Current opinion in ophthalmology, 13(3), 171-175. (9) Rochtchina, E., Wang, J. J., Flood, V. M., & Mitchell, P. (2007). Elevated serum homocysteine, low serum vitamin B12, folate, and age-related macular degeneration: the Blue Mountains Eye Study. American journal of ophthalmology, 143(2), 344-346. 30 No. 1 April/May <strong>2022</strong>
Hacking the food supply: Can we synthesize a more Sustainable Future? What does this mean for you, your career, and your organization? Attend IFT FIRST: Annual Event and Expo to discuss and debate this topic and others including questions around food safety, health & nutrition, technology, and education. July 10–13, <strong>2022</strong> McCormick Place | Chicago, IL Innovation: New scientific programming to explore potential promise and pitfalls of cutting-edge innovation in food Insights: Learn the latest trends, emerging ingredients, and business strategies to move work, research, and business forward Connect: Engaging and fun networking opportunities with familiar faces and new ones Registration is now open Secure your spot today! Visit iftevent.org for more information.
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