Results 101 to 110 of about 1,717 (164)

Microalgae as a Source of Photosensitizers: Analytical Strategies and Biomedical Use in Photodynamic Therapy. [PDF]

Pharmaceuticals (Basel)
Kuanyshbay A, Iskakova Z, Aibuldinov Y, Kolpek A, Tashenov Y, Tursynova N, Tekebayeva Z, Rakhymzhan Z, Temirbekova A, Kulzhanova K, Zhantokov B, Bazarkhankyzy A.   +11 more
europepmc   +1 more source

Astaxanthin enhances migration, Type I and Type III collagen production, and osteogenic differentiation in periodontal ligament fibroblasts under hyperglycemic conditions. [PDF]

BMC Oral Health
Chantadul V, Aphichartsereekul W, Charoonpatrapong K, Janebodin K, Kaewmuangmoon J.   +4 more
europepmc   +1 more source

Exploration of the Biotechnological Potential of Two Newly Isolated Haematococcus Strains from Reunion Island for the Production of Natural Astaxanthin. [PDF]

Foods
Jannel S, Caro Y, Bermudes M, Petit T.
europepmc   +1 more source

Synergistic Effects of <i>Dysmorphococcus globosus</i> on Selenium Enrichment and Astaxanthin Accumulation. [PDF]

Foods
Zhong M, Huang X, Zhang X, Hussain Z, Zan Z, Wang Q, Xie X, Ren M.   +7 more
europepmc   +1 more source

Study on Newly Isolated Dysmorphococcus Strains from Reunion Island as Potential Sources of High-Value Carotenoids. [PDF]

Foods
Jannel S, Caro Y, Bermudes M, Petit T.
europepmc   +1 more source

Effects of Astaxanthin-rich Dried Cell Powder from <i>Paracoccus carotinifaciens</i> (Panaferd^®-AX) on Fatty Acid Composition, Carotenoids, Free Amino Acids, and Imidazole Dipeptides in Broiler Chickens. [PDF]

J Poult Sci
Kume Y, Kamegawa M, Shintaku M, Katafuchi A, Shimamoto S, Kamimura M, Kuwahara D, Osawa Y, Ishihara S, Ohtsuka A, Ijiri D.   +10 more
europepmc   +1 more source

Safety of algal meal from <i>Haematococcus pluvialis</i> containing astaxanthin as a novel food pursuant to Regulation (EU) 2015/2283. [PDF]

EFSA J
EFSA Panel on Nutrition, Novel Foods and Food Allergens (NDA), Turck D, Bohn T, Cámara M, Castenmiller J, De Henauw S, Jos Á, Maciuk A, Mangelsdorf I, McNulty B, Naska A, Pentieva K, Siani A, Thies F, Cubbada F, Aguilera-Gómez M, Frenzel T, Heinonen M, Marcon F, McArdle HJ, Moldeus P, Neuhäuser-Berthold M, Poulsen M, Maradona MP, Schlatter JR, Gelbmann W, Hirsch-Ernst KI.   +27 more
europepmc   +1 more source

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Influence of molecular structure of astaxanthin esters on their stability and bioavailability

Food Chemistry, 2021
The stability and bioavailability of fourteen astaxanthin esters (Asta-Es) with different molecular structures were investigated using in vitro and in vivo digestion models. The results demonstrated that Asta-E with long-chain and saturated fatty acids were more stable than other types of Asta-E.
Jiayu Gu, Changhu Xue, Xing Qiao
exaly   +3 more sources