Astaxanthin: a review of its chemistry and applications.

IF 8.8 1区农林科学 Q1 FOOD SCIENCE & TECHNOLOGY

Critical reviews in food science and nutrition Pub Date : 2006-01-01 DOI:10.1080/10408690590957188

I Higuera-Ciapara, L Félix-Valenzuela, F M Goycoolea

{"title":"Astaxanthin: a review of its chemistry and applications.","authors":"I Higuera-Ciapara, L Félix-Valenzuela, F M Goycoolea","doi":"10.1080/10408690590957188","DOIUrl":null,"url":null,"abstract":"<p><p>Astaxanthin is a carotenoid widely used in salmonid and crustacean aquaculture to provide the pink color characteristic of that species. This application has been well documented for over two decades and is currently the major market driver for the pigment. Additionally, astaxanthin also plays a key role as an intermediary in reproductive processes. Synthetic astaxanthin dominates the world market but recent interest in natural sources of the pigment has increased substantially. Common sources of natural astaxanthin are the green algae Haematococcus pluvialis, the red yeast, Phaffia rhodozyma, as well as crustacean byproducts. Astaxanthin possesses an unusual antioxidant activity which has caused a surge in the nutraceutical market for the encapsulated product. Also, health benefits such as cardiovascular disease prevention, immune system boosting, bioactivity against Helycobacter pylori, and cataract prevention, have been associated with astaxanthin consumption. Research on the health benefits of astaxanthin is very recent and has mostly been performed in vitro or at the pre-clinical level with humans. This paper reviews the current available evidence regarding astaxanthin chemistry and its potential beneficial effects in humans.</p>","PeriodicalId":10767,"journal":{"name":"Critical reviews in food science and nutrition","volume":"46 2","pages":"185-96"},"PeriodicalIF":8.8000,"publicationDate":"2006-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://sci-hub-pdf.com/10.1080/10408690590957188","citationCount":"1027","resultStr":null,"platform":"Semanticscholar","paperid":null,"PeriodicalName":"Critical reviews in food science and nutrition","FirstCategoryId":"97","ListUrlMain":"https://doi.org/10.1080/10408690590957188","RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"Q1","JCRName":"FOOD SCIENCE & TECHNOLOGY","Score":null,"Total":0}

引用次数: 1027

Abstract

Astaxanthin is a carotenoid widely used in salmonid and crustacean aquaculture to provide the pink color characteristic of that species. This application has been well documented for over two decades and is currently the major market driver for the pigment. Additionally, astaxanthin also plays a key role as an intermediary in reproductive processes. Synthetic astaxanthin dominates the world market but recent interest in natural sources of the pigment has increased substantially. Common sources of natural astaxanthin are the green algae Haematococcus pluvialis, the red yeast, Phaffia rhodozyma, as well as crustacean byproducts. Astaxanthin possesses an unusual antioxidant activity which has caused a surge in the nutraceutical market for the encapsulated product. Also, health benefits such as cardiovascular disease prevention, immune system boosting, bioactivity against Helycobacter pylori, and cataract prevention, have been associated with astaxanthin consumption. Research on the health benefits of astaxanthin is very recent and has mostly been performed in vitro or at the pre-clinical level with humans. This paper reviews the current available evidence regarding astaxanthin chemistry and its potential beneficial effects in humans.

查看原文本刊更多论文

虾青素:化学及应用综述。

虾青素是一种类胡萝卜素，广泛用于鲑科和甲壳类水产养殖，以提供该物种的粉红色特征。这种应用已经有了二十多年的记录，目前是颜料的主要市场驱动力。此外，虾青素在生殖过程中也起着重要的中介作用。合成虾青素在世界市场上占主导地位，但最近对天然来源的兴趣大大增加。天然虾青素的常见来源是绿藻雨红球菌、红酵母、法菲酵母以及甲壳类动物的副产品。虾青素具有一种不寻常的抗氧化活性，这引起了包装产品在营养保健品市场的激增。此外，食用虾青素对健康有益，如预防心血管疾病、增强免疫系统、抗幽门螺杆菌的生物活性和预防白内障。虾青素对健康有益的研究是最近才开始的，而且大多是在体外或在人体临床前水平进行的。本文综述了目前有关虾青素化学及其对人体潜在有益作用的现有证据。

本文章由计算机程序翻译，如有差异，请以英文原文为准。

求助全文

约1分钟内获得全文求助全文

来源期刊

Critical reviews in food science and nutrition 工程技术-食品科技

CiteScore

22.60

自引率

4.90%

发文量

600

审稿时长

7.5 months

期刊介绍： Critical Reviews in Food Science and Nutrition serves as an authoritative outlet for critical perspectives on contemporary technology, food science, and human nutrition. With a specific focus on issues of national significance, particularly for food scientists, nutritionists, and health professionals, the journal delves into nutrition, functional foods, food safety, and food science and technology. Research areas span diverse topics such as diet and disease, antioxidants, allergenicity, microbiological concerns, flavor chemistry, nutrient roles and bioavailability, pesticides, toxic chemicals and regulation, risk assessment, food safety, and emerging food products, ingredients, and technologies.