Abstract: Lutein, a dietary carotenoid, has various pharmaceutical functions such as protecting retinal pigment epithelial cells from damage caused by blue light, preventing cardiovascular and cerebrovascular diseases and anti-tumor activity. It is also a natural food colorant and antioxidant. The application of lutein in foods is hindered by its poor water solubility, chemical instability, and low oral bioavailability. To solve this problem, delivery systems have been developed. This review discusses the factors limiting lutein application, and summarizes the current status of research on food delivery systems for lutein encapsulation. We anticipate that this review will provide a reference for further research and application of lutein.

Key words: lutein; encapsulation; stability; bioavailability