Zeaxanthin absorption from wolfberry mixed with hot skimmed milk
What it found
Mixing wolfberries into hot skimmed milk tripled the amount of zeaxanthin absorbed into the blood, compared with warm milk or hot water.
This was measured in twelve healthy people over a single day.
What they found
Studies in people
Hot milk boosted absorption
When wolfberries were blended into skimmed milk heated to 80 degrees C, about three times more zeaxanthin reached the blood. Warm milk at 40 degrees C and hot water gave similar, much lower results.
Peak levels at 6 hours
For all three preparations, zeaxanthin levels in the blood reached their highest point 6 hours after eating.
Big differences between people
Four of the twelve people absorbed very little zeaxanthin from any preparation. Even so, the hot milk version still worked best for the group overall.
What the authors conclude
- They conclude that blending wolfberries into hot skimmed milk triples the amount of zeaxanthin the body can absorb.
- They suggest this method could be useful for making food products aimed at protecting eye health.
- The authors say long-term studies are now needed to see if better absorption actually helps prevent age-related vision loss.
How it was done
Zeaxanthin builds up in the centre of the eye and may help protect against age-related vision loss. The body normally takes in very little of it from food, so the authors wanted to find a way to increase absorption.
Twelve healthy adults each took three different powdered wolfberry preparations on separate days, with 3 to 5 weeks between doses. Each dose contained 15 mg of zeaxanthin and was eaten with a standard breakfast. Blood samples were taken before eating and for 10 hours afterwards.
What it can’t tell you
- This trial only measured how much zeaxanthin entered the blood over one day. It cannot show whether taking it this way protects eyesight over time.
- Only twelve young, healthy adults took part, so the results might differ in older people or those with health conditions.
Who paid
- Authors work at
- The Hong Kong Polytechnic University, Hong Kong
The paper
- Title
- Enhanced bioavailability of zeaxanthin in a milk-based formulation of wolfberry (Gou Qi Zi; Fructus barbarum L.)
- Type
- Randomised controlled trial
- Evidence
- Studies in people
- Summarised from
- Full text
- Cite
- Benzie IF, Chung WY, Wang J, Richelle M, Bucheli P (2006). Enhanced bioavailability of zeaxanthin in a milk-based formulation of wolfberry (Gou Qi Zi; Fructus barbarum L.). The British journal of nutrition. doi:10.1079/bjn20061796Free full textPubMed 16870004DOI
Summary written 30 Sep 2026. Check it against the paper before it changes what you eat. How we summarise papers · Report an error