Astaxanthin: structural and functional aspects

Detalhes bibliográficos
Autor(a) principal: Mont’Alverne Jucá SEABRA, Larissa
Data de Publicação: 2023
Outros Autores: Campos PEDROSA, Lucia Fátima
Tipo de documento: Artigo
Idioma: eng
Título da fonte: Revista de Nutrição
Texto Completo: https://periodicos.puc-campinas.edu.br/nutricao/article/view/9445
Resumo: Astaxanthin, a carotenoid belonging to the xanthophyll class, has stirred great interest due to its antioxidant capacity and its possible role in reducing the risk of some diseases. Astaxanthin occurs naturally in microalgae, such as Haematococcus pluvialis and the yeast Phaffia rhodozyma, and has also been considered to be the major carotenoid in salmon and crustaceans. Shrimp processing waste, which is generally discarded, is also an important source of astaxanthin. The antioxidant activity of astaxanthin has been observed to modulate biological functions related to lipid peroxidation, having beneficial effects on chronic diseases such as cardiovascular disease, macular degeneration and cancer. Researches have shown that both astaxanthin obtained from naturalsources and its synthetic counterpart produce satisfactory effects, but studies in humans are limited to natural sources. There is no established nutritional recommendation regarding astaxanthin daily intake but most studies reported beneficial results from a daily intake of 4mg. Thus, this review discusses some aspects of the carotenoid astaxanthin, highlighting its chemical structure and antioxidant activity, and some studies that report its use in humans.
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spelling Astaxanthin: structural and functional aspectsAstaxantina: aspectos estruturais e funcionaisAntioxidantsAstaxanthinCarotenoidsChronic diseasesAntioxidantesAstaxantinaCarotenóidesDoenças crônicasAstaxanthin, a carotenoid belonging to the xanthophyll class, has stirred great interest due to its antioxidant capacity and its possible role in reducing the risk of some diseases. Astaxanthin occurs naturally in microalgae, such as Haematococcus pluvialis and the yeast Phaffia rhodozyma, and has also been considered to be the major carotenoid in salmon and crustaceans. Shrimp processing waste, which is generally discarded, is also an important source of astaxanthin. The antioxidant activity of astaxanthin has been observed to modulate biological functions related to lipid peroxidation, having beneficial effects on chronic diseases such as cardiovascular disease, macular degeneration and cancer. Researches have shown that both astaxanthin obtained from naturalsources and its synthetic counterpart produce satisfactory effects, but studies in humans are limited to natural sources. There is no established nutritional recommendation regarding astaxanthin daily intake but most studies reported beneficial results from a daily intake of 4mg. Thus, this review discusses some aspects of the carotenoid astaxanthin, highlighting its chemical structure and antioxidant activity, and some studies that report its use in humans.A astaxantina, carotenóide pertencente à classe das xantofilas, tem despertado grande interesse devido à sua capacidade antioxidante e possível papel na redução de risco de algumas doenças. A astaxantina pode ser encontrada naturalmente em microalgas como Haematococcus pluvialis e na levedura Phaffia rhodozyma como também tem sido considerada principal carotenóide em salmão e crustáceos. Os resíduos do processamento de camarão, geralmente descartados, são também importante fonte de astaxantina. A atividade antioxidante da astaxantina tem demonstrado importante função na modulação de funções biológicas relacionadas à peroxidação lipídica, desempenhando efeitos benéficos em doenças crônicas como doenças cardiovasculares, degeneração macular e câncer. Pesquisas têm demonstrado efeitos satisfatórios da astaxantina obtida de fontes naturais assim como da obtida sinteticamente, porém os estudos em humanos se limitam à utilização de fontes naturais. Não há recomendação nutricional estabelecida para a ingestão diária de 4mg de astaxantina, mas muitos estudos relatam resultados benéficos com a ingestão diária média de 4mg. Assim, a presente revisão discute alguns aspectos do carotenóide astaxantina, com destaque para sua estrutura química e atividade antioxidante, mostrando também alguns estudos que relatam seu uso em humanos.Núcleo de Editoração – PUC-Campinas2023-08-29info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionapplication/pdfhttps://periodicos.puc-campinas.edu.br/nutricao/article/view/9445Brazilian Journal of Nutrition; Vol. 23 No. 6 (2010): Revista de NutriçãoRevista de Nutrição; Vol. 23 Núm. 6 (2010): Revista de NutriçãoRevista de Nutrição; v. 23 n. 6 (2010): Revista de Nutrição1678-9865reponame:Revista de Nutriçãoinstname:Pontifícia Universidade Católica de Campinas (PUC-CAMPINAS)instacron:PUC_CAMPenghttps://periodicos.puc-campinas.edu.br/nutricao/article/view/9445/6815Copyright (c) 2023 Larissa Mont’Alverne Jucá SEABRA, Lucia Fátima Campos PEDROSAhttps://creativecommons.org/licenses/by/4.0info:eu-repo/semantics/openAccessMont’Alverne Jucá SEABRA, Larissa Campos PEDROSA, Lucia Fátima2023-08-29T18:14:29Zoai:ojs.periodicos.puc-campinas.edu.br:article/9445Revistahttp://www.scielo.br/rnPRIhttps://periodicos.puc-campinas.edu.br/nutricao/oai||sbi.submissionrn@puc-campinas.edu.br1678-98651415-5273opendoar:2023-08-29T18:14:29Revista de Nutrição - Pontifícia Universidade Católica de Campinas (PUC-CAMPINAS)false
dc.title.none.fl_str_mv Astaxanthin: structural and functional aspects
Astaxantina: aspectos estruturais e funcionais
title Astaxanthin: structural and functional aspects
spellingShingle Astaxanthin: structural and functional aspects
Mont’Alverne Jucá SEABRA, Larissa
Antioxidants
Astaxanthin
Carotenoids
Chronic diseases
Antioxidantes
Astaxantina
Carotenóides
Doenças crônicas
title_short Astaxanthin: structural and functional aspects
title_full Astaxanthin: structural and functional aspects
title_fullStr Astaxanthin: structural and functional aspects
title_full_unstemmed Astaxanthin: structural and functional aspects
title_sort Astaxanthin: structural and functional aspects
author Mont’Alverne Jucá SEABRA, Larissa
author_facet Mont’Alverne Jucá SEABRA, Larissa
Campos PEDROSA, Lucia Fátima
author_role author
author2 Campos PEDROSA, Lucia Fátima
author2_role author
dc.contributor.author.fl_str_mv Mont’Alverne Jucá SEABRA, Larissa
Campos PEDROSA, Lucia Fátima
dc.subject.por.fl_str_mv Antioxidants
Astaxanthin
Carotenoids
Chronic diseases
Antioxidantes
Astaxantina
Carotenóides
Doenças crônicas
topic Antioxidants
Astaxanthin
Carotenoids
Chronic diseases
Antioxidantes
Astaxantina
Carotenóides
Doenças crônicas
description Astaxanthin, a carotenoid belonging to the xanthophyll class, has stirred great interest due to its antioxidant capacity and its possible role in reducing the risk of some diseases. Astaxanthin occurs naturally in microalgae, such as Haematococcus pluvialis and the yeast Phaffia rhodozyma, and has also been considered to be the major carotenoid in salmon and crustaceans. Shrimp processing waste, which is generally discarded, is also an important source of astaxanthin. The antioxidant activity of astaxanthin has been observed to modulate biological functions related to lipid peroxidation, having beneficial effects on chronic diseases such as cardiovascular disease, macular degeneration and cancer. Researches have shown that both astaxanthin obtained from naturalsources and its synthetic counterpart produce satisfactory effects, but studies in humans are limited to natural sources. There is no established nutritional recommendation regarding astaxanthin daily intake but most studies reported beneficial results from a daily intake of 4mg. Thus, this review discusses some aspects of the carotenoid astaxanthin, highlighting its chemical structure and antioxidant activity, and some studies that report its use in humans.
publishDate 2023
dc.date.none.fl_str_mv 2023-08-29
dc.type.driver.fl_str_mv info:eu-repo/semantics/article
info:eu-repo/semantics/publishedVersion
format article
status_str publishedVersion
dc.identifier.uri.fl_str_mv https://periodicos.puc-campinas.edu.br/nutricao/article/view/9445
url https://periodicos.puc-campinas.edu.br/nutricao/article/view/9445
dc.language.iso.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv https://periodicos.puc-campinas.edu.br/nutricao/article/view/9445/6815
dc.rights.driver.fl_str_mv Copyright (c) 2023 Larissa Mont’Alverne Jucá SEABRA, Lucia Fátima Campos PEDROSA
https://creativecommons.org/licenses/by/4.0
info:eu-repo/semantics/openAccess
rights_invalid_str_mv Copyright (c) 2023 Larissa Mont’Alverne Jucá SEABRA, Lucia Fátima Campos PEDROSA
https://creativecommons.org/licenses/by/4.0
eu_rights_str_mv openAccess
dc.format.none.fl_str_mv application/pdf
dc.publisher.none.fl_str_mv Núcleo de Editoração – PUC-Campinas
publisher.none.fl_str_mv Núcleo de Editoração – PUC-Campinas
dc.source.none.fl_str_mv Brazilian Journal of Nutrition; Vol. 23 No. 6 (2010): Revista de Nutrição
Revista de Nutrição; Vol. 23 Núm. 6 (2010): Revista de Nutrição
Revista de Nutrição; v. 23 n. 6 (2010): Revista de Nutrição
1678-9865
reponame:Revista de Nutrição
instname:Pontifícia Universidade Católica de Campinas (PUC-CAMPINAS)
instacron:PUC_CAMP
instname_str Pontifícia Universidade Católica de Campinas (PUC-CAMPINAS)
instacron_str PUC_CAMP
institution PUC_CAMP
reponame_str Revista de Nutrição
collection Revista de Nutrição
repository.name.fl_str_mv Revista de Nutrição - Pontifícia Universidade Católica de Campinas (PUC-CAMPINAS)
repository.mail.fl_str_mv ||sbi.submissionrn@puc-campinas.edu.br
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