Lutein, a yellow plant pigment belonging to the xanthophyll family of carotenoids is present in corn, spinach, broccoli, kale, peas, lettuce and widely in marigold flower. Microalgae that can be grown in wastewater or seawater are the attractive alternative source of lutein. Various extraction methods, such as conventional organic solvent extraction, vegetable oil extraction, supercritical fluid extraction, enzymatic extraction, ultrasound or microwave assisted extraction, etc. are employed to efficiently obtain lutein from these natural sources. Lutein has been recognized as a naturally occurring pigment and with various therapeutic benefits. Lutein shows anti-arthritis, anti-inflammatory, hepatoprotective, anti-cataract, antidiabetic, nuro-protective and other properties. Since humans cannot synthesize lutein on their own, it’s best to obtain it from dietary sources. Lutein supplements are beneficial in preventing age-related macular degeneration and other eye diseases, as well as certain cancers and cardiovascular disorders that may be influenced by the antioxidant properties of lutein. Incorporating lutein into food products offers a way to enhance the nutritional value and provide health benefits. Lutein can be added to a various food item such as dairy products, beverages, and snacks etc. Some of the value-added lutein fortified food products that have been developed are baked bread, noodles, milk tea, fermented milk, cookies, muffins, cupcakes, etc. However, lutein is highly sensitive to deterioration upon exposure to high temperatures, UV light, oxidation, acidic environment, transition metals, etc. that are common conditions during food production. This sensitivity poses a significant challenge when fortifying foods with lutein. The bioavailability of lutein, which influences its absorption and effectiveness in the body, is also an important consideration in its inclusion in food products. The importance of all these aspects of lutein extraction, therapeutic value, stability and food value addition have been discussed in this chapter with respect to sustainability of lutein for human health and food use.
