Thanks to Liverock for bringing us this information on another forum regarding skin health and beauty.
Lutein and zeaxanthin supplementation benefits the skin
The results of a study reported on September 12, 2006 at the Beyond Beauty Paris conference found that compounds in leafy green vegetables known as lutein and zeaxanthin that are commonly ingested as nutritional supplements for eye health also increase hydration, elasticity and surface lipids of the skin while protecting against lipid oxidation.
The current study was conducted by Dr. Pierfrancesco Morganti, who is a professor of applied cosmetic dermatology at the University of Naples in Italy and his colleagues. Women aged 25 to 50 residing in Italy received 10 milligrams oral lutein and zeaxanthin, a 50 part per million topical lutein/zeaxanthin formula, a combination of oral and topical lutein and zeaxanthin, or a placebo for twelve weeks.
Dr Morganti found that lutein and zeaxanthin administered orally, topically, and both orally and topically was associated with improvements in skin elasticity, skin hydration, and superficial lipid levels, as well as a reduction in skin lipid oxidation compared to the placebo group.
Combined oral and topical lutein provided the greatest overall benefit, resulting in a 60 percent increase in skin hydration, a 20 percent increase in skin elasticity, a 50 percent elevation in superficial lipid levels, and a 65 percent decrease in skin lipid peroxidation.
The study contributes to previous findings which suggest that regular ingestion of lutein may help improve the skin's antioxidant defense system, which helps protect against damage caused by the sun and artificial light.
"This is the first study to determine the impact of lutein/zeaxanthin alone on the human skin," announced Richard L. Roberts, PhD, who is the senior manager of scientific affairs for Kemin Health, the leading manufacturer of lutein. "It provides strong new evidence of lutein's positive role in promoting skin health and appearance by increasing hydration, elasticity and lipid content."