2026-06-28T20:24:53Zhttps://docta.ucm.es/rest/oai/request
oai:docta.ucm.es:20.500.14352/1335812026-03-02T00:51:36Zcom_20.500.14352_14col_20.500.14352_15
Docta Complutense author Rodríguez Rodríguez, Elena author Millares-Astudillo, Patricia author De la Torre, Isabel Martín author Aparicio Vizuete, Aranzazu author Bermejo López, Laura María author Cuadrado Soto, Esther author González Rodríguez, Liliana Guadalupe author López Sobaler, Ana María author Lozano Estevan, María Del Carmen author Peral Suárez, África author Salas González, María Dolores author Ortega Anta, Rosa María author Loria Kohen, Viviana Constanza 2026-03-01T09:43:34Z 2026-03-01T09:43:34Z 2026 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 0889-1575 10.1016/j.jfca.2026.109003 https://hdl.handle.net/20.500.14352/133581 https://doi.org/10.1016/j.jfca.2026.109003 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. eng Attribution-NonCommercial-NoDerivatives 4.0 International Carotenoid content in hen eggs according to rearing system: Analytical considerations and implications for dietary intake journal article 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URL https://docta.ucm.es/bitstreams/592b607a-e982-4831-9f74-2e373e6d5efb/download File MD5 ae2c4e08240eef6d6fc6775368ebfc13 1694621 application/pdf Carotenoid content in hen eggs according to rearing system: Analytical considerations and implications for dietary intake_final.pdf