Eat for your eyes and against cancer –– the power of zeaxanthin

Zeaxanthin is already sold as an over-the-counter supplement, but getting it from food is safer and more enjoyable. Unlike synthetic pills, food provides a synergistic mix of vitamins, fibers, and bioactive compounds. As Chen explains, this discovery is still in the early stages, but it “opens a new field of nutritional immunology” where everyday food choices can directly influence the immune system.

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Scientists at the University of Chicago have found that zeaxanthin, a plant-derived carotenoid best known for keeping our eyes sharp, may also act as an immune-boosting compound that helps the body fight cancer. The new study, published in Cell Reports Medicine, shows that zeaxanthin strengthens cancer-fighting immune cells and may even improve the success of modern immunotherapies.

“We were surprised to find that zeaxanthin, already known for its role in eye health, has a completely new function in boosting anti-tumor immunity,” said Jing Chen, PhD, senior author of the study.

This discovery adds one more reason to eat your greens (and your oranges and reds too). Zeaxanthin is found in spinach, kale, and orange peppers—but the way we cook and combine these vegetables can make them even more delicious and bioavailable.

Foods Rich in Zeaxanthin

Orange peppers – one of the richest sources.
Kale and spinach – leafy greens with a high concentration.
Corn and egg yolks – also reliable sources.

When eaten regularly, these foods don’t just protect your eyes from age-related macular degeneration; they may now also help prime your immune system against cancer.

Recipe Ideas for Daily Protection

Muhammara (Red Pepper and Walnut Dip)

This classic Levantine dip uses roasted red peppers—packed with carotenoids like zeaxanthin—blended with walnuts, pomegranate molasses, and spices. It’s a vibrant, smoky spread you can enjoy with fresh bread or veggies.

👉 Try our Muhammara recipe on Green Prophet.

Stuffed Orange Peppers

Pick the orange ones and stuff them

Fill halved orange peppers with quinoa, lentils, herbs, and a touch of feta. Bake until tender. This dish is both eye-catching and immune-friendly.

👉 For ideas, see stuffed vegetable recipes on Green Prophet.

Make Turkish Red Pepper Paste

If you love Turkish food and crave its flavors at home, you’ll soon find yourself stirring up the Turkish pantry staple, spicy red pepper paste. It’s a basic flavoring ingredient for many dishes in southern Turkish cuisine. There are no tomatoes in the paste; its deep red color comes from slow-cooking red bell peppers and chilies. The ingredients are simple, but the finished paste gives your food spicy complexity. Get the recipe here.