RT Journal Article
T1 Carotenoid content in hen eggs according to rearing system: Analytical considerations and implications for dietary intake
A1 Rodríguez Rodríguez, Elena
A1 Millares-Astudillo, Patricia
A1 De la Torre, Isabel Martín
A1 Aparicio Vizuete, Aranzazu
A1 Bermejo López, Laura María
A1 Cuadrado Soto, Esther
A1 González Rodríguez, Liliana Guadalupe
A1 López Sobaler, Ana María
A1 Lozano Estevan, María Del Carmen
A1 Peral Suárez, África
A1 Salas González, María Dolores
A1 Ortega Anta, Rosa María
A1 Loria Kohen, Viviana Constanza
AB This manuscript examines how hen-rearing systems (categories 0, 1, 2, and 3) influence egg carotenoid content, with emphasis on lutein and zeaxanthin. The study combines an exploratory analysis of commercial eggs purchased in Madrid, Spain, with a literature review on the cognitive relevance of these carotenoids. Eggs from “free-range” (category 1) and “organic” (category 0) hens contain the highest total carotenoid levels (54.91 and 31.35 μg/g, respectively), as well as higher concentrations of lutein (21.31 and 14.53 μg/g) and zeaxanthin (11.95 and 10.68 μg/g), in the studied sample, attributed to hens having access to more diverse and natural diets. Eggs from barn-raised (category 2) and caged hens (category 3) show lower natural carotenoid levels (6.86 and 12.29 μg/g of lutein, and 6.39 and 7.47 μg/g of zeaxanthin, respectively), and their yolk color is often intensified through synthetic additives, which may lead consumers to associate deeper pigmentation with higher nutritional value. The literature indicates that lutein and zeaxanthin supplementation can support cognitive function, whereas findings on egg consumption remain inconsistent, likely due to variability in carotenoid content across production systems. Given their higher carotenoid concentrations, organic and free-range eggs may be more suitable for dietary strategies aimed at supporting cognitive health.
PB Elsevier
SN 0889-1575
YR 2026
FD 2026
LK https://hdl.handle.net/20.500.14352/133581
UL https://hdl.handle.net/20.500.14352/133581
LA eng
NO Rodriguez-Rodriguez E, Millares-Astudillo P, De La Torre IM, et al. Carotenoid content in hen eggs according to rearing system: Analytical considerations and implications for dietary intake. Journal of Food Composition and Analysis 2026;152:109003. https://doi.org/10.1016/j.jfca.2026.109003
NO Universidad Complutense de Madrid
DS Docta Complutense
RD 20 mar 2026