| abstract |
An agent, food and beverage for improving a carotenoid balance in blood by increasing the blood level of normally non-present xanthophylls while inhibiting a decrease in the blood level of normally present carotenoids is provided. It is possible to increase the blood level of normally non-present xanthophylls having high antioxidant properties while inhibiting a decrease in the blood level of normally present carotenoids, by combining: (A) at least one member selected from among capsanthin, capsorubin, capsanthone, cucurbitaxanthin A, astaxanthin, mytiloxanthin, and fatty acid esters thereof; (B) at least one member selected from among zeaxanthin, β-cryptoxanthin, lutein, and fatty acid esters thereof; (C) at least one member selected from among β-carotene, α-carotene, and lycopene; and (D) at least one member selected from among vitamin E, vitamin C, and vitamin C derivatives. |