Results 61 to 70 of about 10,805 (190)

Antioxidants in Plant‐Based Food Matrices: From Structure–Activity and Degradation Kinetics to Formulation Design

Comprehensive Reviews in Food Science and Food Safety, Volume 25, Issue 4, July 2026.
ABSTRACT Plant‐based antioxidants are widely incorporated into foods to retard oxidative deterioration and to deliver health‐related benefits. Yet, their in‐product and in vivo performance frequently diverges from predictions based on solution‐phase chemical assays, because matrix interactions, processing history, and host metabolism reshape both ...
Márcio Vargas‐Ramella, Carmen Silvia Favaro‐Trindade, Bárbara Miranda‐Vilela, Mariana Estefanuto‐Costa, Marina Franco‐Brito, Bibiana Alves dos Santos, Paulo Cezar Bastianello Campagnol   +6 more
wiley   +1 more source

Extraction of Astaxanthin from Haematococcus pluvialis and Preparation of Astaxanthin Liposomes

Molecules
Astaxanthin has 550 times more antioxidant activity than vitamin E, so it can scavenge free radicals in vivo and improve body immunity. However, the poor stability of astaxanthin becomes a bottleneck problem that limits its application. Herein, Haematococcus pluvialis (H.
Fei Luo, Shuai Wang, Xuwu Zhang, Zhiwei Liu, Ruiyan Zhu, Weili Xue   +5 more
openaire   +3 more sources

Physicochemical Properties and Cellular Uptake of Astaxanthin-Loaded Emulsions

Molecules, 2019
Astaxanthin, a natural pigment carotenoid, is well known for its potential benefits to human health. However, its applications in the food industry are limited, due to its poor water-solubility and chemical instability.
Xue Shen, Tianqi Fang, Jian Zheng, Mingruo Guo   +3 more
doaj   +1 more source

Antitumour Effects of Astaxanthin and Adonixanthin on Glioblastoma

Marine Drugs, 2020
Several antitumour drugs have been isolated from natural products and many clinical trials are underway to evaluate their potential. There have been numerous reports about the antitumour effects of astaxanthin against several tumours but no studies into ...
Shohei Tsuji, Shinsuke Nakamura, Takashi Maoka, Tetsuya Yamada, Takahiko Imai, Takuya Ohba, Tomohiro Yako, Masahiro Hayashi, Ken Endo, Masanao Saio, Hideaki Hara, Masamitsu Shimazawa   +11 more
doaj   +1 more source

Bacterial Pigments as Potential Antitumor Agents Against Gastrointestinal Cancers: A Comprehensive Systematic Review

Biotechnology and Applied Biochemistry, Volume 73, Issue 3, Page 1626-1646, June 2026.
ABSTRACT Gastrointestinal cancers (GICs) constitute one of the leading causes of cancer‐related morbidity and mortality worldwide. Despite currently available therapeutic strategies, new approaches and procedures are needed for their prevention and treatment.
Raúl Vergara, Ricardo F. S. Pereira, Carla C. C. R. de Carvalho, Jose Prados, Consolación Melguizo, Raul Ortiz   +5 more
wiley   +1 more source

Astaxanthin overproduction in yeast by strain engineering and new gene target uncovering

Biotechnology for Biofuels, 2018
Background Astaxanthin is a natural carotenoid pigment with tremendous antioxidant activity and great commercial value. Microbial production of astaxanthin via metabolic engineering has become a promising alternative.
Jin Jin, Ying Wang, Mingdong Yao, Xiaoli Gu, Bo Li, Hong Liu, Mingzhu Ding, Wenhai Xiao, Yingjin Yuan   +8 more
doaj   +1 more source

Transfer Learning Approaches in Bioprocess Engineering: Opportunities and Challenges

Biotechnology and Bioengineering, Volume 123, Issue 6, Page 1417-1431, June 2026.
ABSTRACT Transfer learning (TL) has recently emerged as a promising approach to overcoming one of the key limitations of bioprocess engineering: data scarcity. By leveraging knowledge from one bioprocess to another, TL allows existing models and data sets to be reused efficiently, accelerating process development, improving prediction accuracy, and ...
Daniel Barón Díaz, Anna‐Lena Drommershausen, Alexander Grünberger, Dirk Holtmann   +3 more
wiley   +1 more source

Auto-Oxidation Products of Astaxanthin

Journal of Oleo Science, 2012
The auto-oxidation products of astaxanthin were investigated. Astaxanthin was allowed to react with atmospheric oxygen at 55°C in the dark for 35 days. A series of oxidative cleavage products, 7-apoastaxanthinal (1), 9-apoastaxanthinone (2), 11-apoastaxanthinal (3), 13-apoastaxanthinone (4), 15-apoastaxanthinal (5), 14'-apoastaxanthinal (6), 12 ...
Etoh, Hideo, Suhara, Mika, Tokuyama, Sinji, Kato, Hideaki, Nakahigashi, Rie, Maejima, Yasunori, Ishikura, Masaharu, Terada, Yukimasa, Maoka, Takashi   +8 more
openaire   +3 more sources

Machine Learning for Raman Spectroscopy Glioblastoma Classification

Journal of Chemometrics, Volume 40, Issue 6, June 2026.
ABSTRACT This study presents a comprehensive evaluation of various computational models for glioblastoma cell classification using Raman spectroscopy data. We compare traditional machine learning methods such as support vector machines, boosting and random forests with more modern methods including convolutional neural networks, vision transformers and
Brendan McCane, Irsyaad Rijwan, Sara J. Fraser‐Miller, Silke Neumann, Donata Maciaczyk, Jaroslaw Maciaczyk, Keith Gordon   +6 more
wiley   +1 more source

Mechanisms for the encapsulation of lipophilic polyphenols in protein/polysaccharide complexes or conjugates‐based nanocarriers

Food Biomacromolecules, Volume 3, Issue 2, Page 394-405, June 2026.
Abstract Traditional heat processing technology restricts the direct development of lipophilic polyphenols (LPPs)‐fortified foods. For achieving a balance between high retention of biological activity and optimal edible quality, encapsulation of LPPs by proteins/polysaccharide complexes or conjugates‐based nanocarriers (PPCCNs) as food ingredients has ...
Yuanhong Chen, Jiangfeng Xu, Jiaying Tang, Qing Zhang   +3 more
wiley   +1 more source