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Research Article | Open Access | Just Accepted

Evaluation of synergistic antioxidant interactions of lutein and cyanidin-3-O-glucoside and their roles in age-related macular degeneration

Fengqin Lua,bZhongyuan Zhanga,b ( )Yan Lia,bDajing Lia,bCunshan ZhoubWeiwei Hea,bYayuan Xua,bCheng YangcYongjin ChangdLianfu ZhangcYamamoto Yamamotod

a Institute of Farm Product Processing, Jiangsu Academy of Agricultural Sciences, Nanjing 210014, Nanjing, China

b School of Food and Biological Engineering, Jiangsu University, Zhenjiang 212013, Jiangsu, China

c School of Food science and Technology, Jiangnan University, Wuxi 214122, Jiangsu, China

d Yaegaki Biotechnology, Inc. Himeji 679-4298, Hyogo, Japan

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Abstract

This study aimed to evaluate the effects of lutein (LUT) combined with cyanidin-3-O-glucoside (C3G) on age-related macular degeneration (AMD). Three complementary models were used to investigate the antioxidant effects, including free radical scavenging models, a cell model, and a mouse gavage assay. The results revealed that LUT combined with C3G at ratios ranging from 1:2 to 1:5 exhibited synergistic antioxidant effects in vitro. Compared with LUT/C3G alone, LUT:C3G (1:5) increased SOD and CAT activities by 50.22%, 33.73% and 86.21%, 30.77%, respectively, increased GSH levels by 79.31% and 36.82%, and decreased MDA levels by 50.04% and 31.11%. The combination treatment increased the mRNA and protein expression levels of Nrf2, HO-1 and NQO1 and decreased the level of Keap1. Furthermore, Nrf2 knockdown in ARPE-19 cells significantly inhibited combination treatment-induced Nrf2 protein expression and nuclear translocation, as well as HO-1 and NQO1 expression. A mouse model of AMD demonstrated that LUT combined with C3G activated the Keap1/Nrf2/HO-1/NQO1 signalling pathway, thereby preventing retinal oxidative stress.

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Cite this article:
Lu F, Zhang Z, Li Y, et al. Evaluation of synergistic antioxidant interactions of lutein and cyanidin-3-O-glucoside and their roles in age-related macular degeneration. Food Science and Human Wellness, 2025, https://doi.org/10.26599/FSHW.2025.9250719

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Received: 25 April 2025
Revised: 11 May 2025
Accepted: 16 July 2025
Available online: 15 October 2025

© 2025 Beijing Academy of Food Sciences. Publishing services by Tsinghua University Press.

This is an open access article under the CC BY-NC-ND license (http://creativecommons.org/licenses/by-nc-nd/4.0/).