Zeaxanthin is one of the most common carotenoid alcohols found in nature. Zeaxanthin breaks down to form picrocrocin and safranal, which are responsible for the taste and aroma of saffron. There is epidemiological evidence of a relationship between low plasma concentrations of lutein and zeaxanthin on the one hand, and the risk of developing age-related macular degeneration (AMD) on the other. Some studies support the view that supplemental lutein and/or zeaxanthin help protect against AMD. There is also epidemiological evidence that increasing lutein and zeaxanthin intake lowers the risk of cataract development.

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Zeaxanthin