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Lutein from Tagetes erecta L. is a purified extract obtained from marigold, which is extracted from the petals of marigold flowers. Lutein is chemically 3R,3’R,6’R-βε-carotene-3,3’-diol, which is a member of a group of pigments known as xanthophyll. It is used as a food colouring agent and nutrient supplement in a wide range of baked goods and baking mixes, beverages and beverage bases, breakfast cereals, chewing gum, dairy product analogs, egg products, fats and oils, frozen dairy desserts and mixes, gravies and sauces, soft and hard candy, infant and toddler foods, milk products, processed fruits and fruit juices, soups and soup mixes in levels ranging from 2 to 330 mg/kg.1 Marigold flower (Tagetes erecta L. Family Compositae) represents a rich source of lutein. It is grown for business purposes in Mexico, Peru, Ecuador, Spain, India or China. Dried Marigold flowers contain 0.1–0.2% dry matter of carotenoids, out of which 80% are lutein diesters. By the extraction of dried and ground flowers, a non-polar oleoresin extract is acquired.2 The recent Effect of Lutein on Cytochrome P450 (Isoform CYP3A4) An in vitro Study

Effect of Lutein on Cytochrome P450 (Isoform CYP3A4) - An in vitro Study