Summary of Recent Study on Lutein, Zeaxanthin, and Cognitive Health in Teenagers
Study Overview
Researchers Adrian Lopresti and Stephen Smith from Clinical Research Australia published a study in Nutrition Research examining the effects of lutein and zeaxanthin supplementation on macular pigment optical density (MPOD) and cognitive performance in teenagers aged 13 to 18. The participants were chosen based on their low intake of fruits and vegetables and high usage of LED screens.
- Supplementation: Participants received either a placebo or a daily supplement of 10 mg lutein and 2 mg zeaxanthin over six months.
- Findings: Significant increases in MPOD were observed on days 90 and 180, alongside improvements in attention and processing speed. However, no significant changes were noted in non-verbal memory.
Link Between Lutein and Brain Health
The connection between lutein and eye health dates back to 1994, when Dr. Johanna Seddon’s team identified a relationship between carotenoid-rich foods and reduced risk of age-related macular degeneration (AMD). New findings indicate that lutein constitutes about 60% of carotenoids in pediatric brain tissue despite being only 12% of dietary carotenoids.
- Cognitive Benefits: Previous studies have linked higher levels of lutein and zeaxanthin in the blood to improved cognitive functions, memory, and executive functions.
Study Methodology
- Participants: 82 teenagers with high screen time and low dietary carotenoid intake were recruited for the trial.
- Results: The lutein-zeaxanthin group showed significant increases in MPOD and better attention and processing speed compared to the placebo. No differences were found concerning visual reasoning, non-verbal memory, or self-reported attention and sleep quality.
Conclusion
This study presents the first evidence of cognitive benefits associated with lutein and zeaxanthin supplementation in teenagers. The authors suggest further trials exploring populations with low MPOD and associated attentional challenges to validate these findings.
Source: Nutrition Research, DOI: 10.1016/j.nutres.2026.06.005
