Maximizing Lutein in Green Smoothies

A new study published in the journal Nutrients has found that coconut milk is the best choice for plant-based milk when it comes to liberating the antioxidant lutein from spinach in green smoothies.

Lutein is a powerful antioxidant that is abundant in dark leafy vegetables such as spinach and kale, and is essential for eye health. A growing body of research also suggests that lutein can have an anti-inflammatory effect on the body by suppressing inflammatory processes. Lutein intake is also beneficial for cardiovascular health.

Because the human body cannot synthesize lutein, it is important to optimize lutein intake. One method to do so is through green smoothies, which increase fruit and vegetable consumption.

Previous research has found that dairy fat in spinach smoothies can improve lutein content, and researchers at Linköping University in Sweden wanted to determine which dairy or plant-based milk is best for lutein absorption. The researchers tested 14 liquids, and only four increased lutein liberation in spinach smoothies. Compared to blending spinach with water alone, coconut milk without additives was found to improve lutein liberation by 42%. The other three liquids that also significantly improved lutein liberation were high-fat cow’s milk (36%), medium-fat cow’s milk (30%), and coconut milk with additives (25%).

On the other hand, soy milk with and without additives significantly reduced lutein liberation by 40% and 61%, respectively.