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Food Chemistry, 2022
Astaxanthin (AST) is a natural antioxidant and has been widely applied as a food supplement. While astaxanthin has many isomers, there are few studies comparing its physicochemical properties.
Xinxin Zheng, Qing Huang
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Astaxanthin (AST) is a natural antioxidant and has been widely applied as a food supplement. While astaxanthin has many isomers, there are few studies comparing its physicochemical properties.
Xinxin Zheng, Qing Huang
semanticscholar +1 more source
Journal of Agricultural and Food Chemistry, 2020
To develop hydrophilic astaxanthin with significantly enhanced solubility and stability, astaxanthin polyethylene glycol succinate (APGS) was synthesized by esterification of an astaxanthin succinate diester with polyethylene glycol 1000. The chemical structure of the hydrophilic derivative was confirmed by 1H nuclear magnetic resonance and mass ...
Yanjun Liu +7 more
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To develop hydrophilic astaxanthin with significantly enhanced solubility and stability, astaxanthin polyethylene glycol succinate (APGS) was synthesized by esterification of an astaxanthin succinate diester with polyethylene glycol 1000. The chemical structure of the hydrophilic derivative was confirmed by 1H nuclear magnetic resonance and mass ...
Yanjun Liu +7 more
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Biotechnological production of astaxanthin from the microalga Haematococcus pluvialis.
Biotechnology Advances, 2020Although biotechnologies for astaxanthin production from Haematococcus pluvialis have been developed for decades and many production facilities have been established throughout the world, the production cost is still high.
Xin Li +8 more
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Astaxanthin in the Cedar Waxwing
Science, 1963The pigment on the secondary feathers of the cedar waxwing ( Bombycilla cedrorum ) is deposited as an amorphous layer upon a supporting medullary structure. The pigment was extracted with alkali and analyzed by chromatographic and spectrophotometric methods.
A H, Brush, K, Allen
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Astaxanthin Production from Microalgae
2020Astaxanthin is commercially sold as a pigment for animal feed and as an antioxidant for the nutraceutical sector. Astaxanthin is predominantly manufactured synthetically from petrochemicals but is also obtained from the chlorophyte Haematococcus pluvialis (Haematococcus lacustris). The petrochemical-derived synthetic alternative has conventionally been
Thomas Butler, Yonatan Golan
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The biosynthesis of astaxanthin
International Journal of Biochemistry, 1970Abstract A new keto carotenoid was isolated from goldfish ( Carssius auratus ) which was shown to be a 3-hydtoxy-3',4'-diketo-α-carotene. The name α-doradecin is proposed for the keto compound and doradexanthin for the esterified carotenoid, or mono keto compound. The carotenoids β-carotene, letein, α-doradecin, β-doradecin (3-hydroxy-3',4'-diketo-β-
Katayama Teruhisa +2 more
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Recent advances in biorefinery of astaxanthin from Haematococcus pluvialis.
Bioresource Technology, 2019Haematococcus pluvialis is one of the most abundant sources of natural astaxanthin as compared to others microorganism. Therefore, it is important to understand the biorefinery of astaxanthin from H.
K. Khoo +6 more
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ChemInform Abstract: Fluorinated Astaxanthins.
ChemInform, 1998AbstractChemInform is a weekly Abstracting Service, delivering concise information at a glance that was extracted from about 100 leading journals. To access a ChemInform Abstract of an article which was published elsewhere, please select a “Full Text” option. The original article is trackable via the “References” option.
J. LIU, L. U. COLMENARES, R. S. H. LIU
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Abstract Astaxanthin is a xanthophyll carotenoid with unique membrane-spanning anti-oxidative and anti-inflammatory activity. It penetrates the blood-retinal barrier to protect ocular tissues, enhance microcirculation, alleviate visual fatigue, and delay age-related macular degeneration. Cardiovascular benefits include reduction of lipid peroxidation,
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Astaxanthin in the American Flamingo
Nature, 1955THE flamingo, Phoenicopterus ruber, derives from its dietary carotenoids the conspicuous rich pink to red colours of its feathers, tarsal and pedal skin and lower bill-mandible. Captive flamingos gradually lose their rich pigmentation unless appropriate dietary measures are taken. The presumptive role of crustacean carotenoids in supplying pigmentation
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