Astaxanthin: Sources, Extraction, Stability, Biological Activities and Its Commercial Applications—A Review
By R. Ambati, Phang Siew Moi, Sarada Ravi, Gokare A. Ravishankar. Marine Drugs, 2014
1,758 citations recorded by the source corpus.
There is currently much interest in biological active compounds derived from natural resources, especially compounds that can efficiently act on molecular targets, which are involved in various diseases. Astaxanthin (3,3′-dihydroxy-β, β′-carotene-4,4′-dione) is a xanthophyll carotenoid, contained in Haematococcus pluvialis, Chlorella zofingiensis, Chlorococcum, and Phaffia rhodozyma. It accumulates up to 3.8% on the dry weight basis in H. pluvialis. Our recent published data on astaxanthin extraction, analysis, stability studies, and its biological activities results were added to this review paper. Based on our results and current literature, astaxanthin showed potential biological activity in in vitro and in vivo models. These studies emphasize the influence of astaxanthin and its beneficial effects on the metabolism in animals and humans. Bioavailability of astaxanthin in animals was enhanced after feeding Haematococcus biomass as a source of astaxanthin. Astaxanthin, used as a nutritional supplement, antioxidant and anticancer agent, prevents diabetes, cardiovascular diseases, and neurodegenerative disorders, and also stimulates immunization. Astaxanthin products are used for commercial applications in the dosage forms as tablets, capsules, syrups, oils, soft gels, creams, biomass and granulated powders. Astaxanthin patent applications are available in food, feed and nutraceutical applications. The current review provides up-to-date information on astaxanthin sources, extraction, analysis, stability, biological activities, health benefits and special attention paid to its commercial applications.
Subfields: Biochemistry, Nutrition and Dietetics, Renewable Energy, Sustainability and the Environment
View Paper: https://www.semanticscholar.org/paper/c1e1fe0081af13d233d3918cf93004d461ae9f90
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Citations in the corpus
- Directed evolution of the fusion enzyme for improving astaxanthin biosynthesis in Saccharomyces cerevisiae (2022, background): “At present, the large-scale production of astaxanthin in the market still depends on the extraction of natural products [1].”
- Astaxanthin-Producing Green Microalga Haematococcus pluvialis: From Single Cell to High Value Commercial Products (2016, background): “…from the same family as lycopene, lutein, and β-carotene, synthesized de novo by some microalgae, plants, yeast, bacteria, and present in many of our favored seafood including salmon, trout, red sea bream, shrimp, lobster, and fish eggs (Higuera-Ciapara et al., 2006; Ranga Rao et al., 2014).”
- Carotenoids: biochemistry, pharmacology and treatment (2016, background): “For instance, a high cholesterol diet increases the absorption of carotenoids, whereas a low-fat diet reduces their absorption (Ambati et al., 2014).”
- Heavy Metals and Human Health: Mechanistic Insight into Toxicity and Counter Defense System of Antioxidants (2015, background): “Its approval for use as a dietary supplement (nutraceutical) has led to its ambiguous use in therapeutic purposes [289,290].”
- Macroalgae as a sustainable aquafeed ingredient (2019, background): “Carotenoids possess a range of functional properties that include being a strong antioxidant, a free-radical scavenger, and singlet oxygen quencher (Sarada, Baskaran and Ravishankar, 2009; Ambati et al., 2014).”
- Microalgae in aquafeeds for a sustainable aquaculture industry (2018, background): “A leading role is undoubtedly played by H. pluvialis which is the main source of astaxanthin, responsible for the pink color of the muscles of salmon (Ambati et al. 2014; Shah et al. 2016).”
- Novel Insights into the Biotechnological Production of Haematococcus pluvialis-Derived Astaxanthin: Advances and Key Challenges to Allow Its Industrial Use as Novel Food Ingredient (2020, background): “pluvialis, astaxanthin is mainly found in the (3S, 3’S) configuration and in esterified forms where monoesters are predominant as compared to diesters [19,25] (Figure 2a), while C.”