Astaxantina
Media gradimento : 7.5
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1 | 6 | ||
2 | 7 | ||
3 | 8 | ||
4 | 9 | ||
5 | 10 |
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L'astaxantina è un pigmento rosso, cheto-carotenoide naturale liposolubile (appartiene a un gruppo di carotenoidi chiamati xantofille, che includono zeaxantina, beta-criptoxantina, licopene, beta-carotene), un composto chimico sintetico di xantofilla, carotenone costituito da beta,beta-carotene-4,4'-dione. Si trova nell'ambiente marino, biosintetizzata dalla microalga verde Haematococcus pluvialis, dal lievito rosso Phaffia rhodozyma, dai sottoprodotti di crostacei e da fitoplancton. E' stata scoperta per la prima volta nell'aragosta e si accumula in zooplancton, pesci, crostacei. Può anche essere estratta da salmone, trote, orate, krill, gamberetti, varie alghe. Oggi, a causa della grande richiesta, la maggior parte dell'astaxantina è prodotta chimicamente dal chetoisophorone ricavato dal petrolio, mentre solo una piccola quantità viene estratta dalle alghe o lievito.
Si presenta in forma di polvere rossa.
A cosa serve e dove si usa
Medicina
Il primo preparato di astaxantina sintetica è stato prodotto in Svizzera nel 1980 dalla Hoffmann La Roche con il nome CAROPHYLLPink e l'utilizzo commerciale è stato concesso dalla Food and Drug Administration (FDA) nel 1995.
L'astaxantina non possiede l'attività della vitamina A tipica dei carotenoidi. Possiede però attività antinfiammatorie, antiossidanti tali che, negli ultimi anni ha fatto impennare le vendite di prodotti nutraceutici che la contengono. Sono stati notati, con la sua assunzione, benefici per la salute che vanno dal potenziamento del sistema immunitario, alla prevenzione delle malattie cardiovascolari, alla prevenzione della cataratta. Allo stato attuale, le ricerche e gli studi clinici sull'astaxantina sono state eseguite prevalentemente a livello pre-clinico o in vitro (1).
Questo studio di ricercatori dell'Università di Tokyo si concentra sull'astaxantina come composto bioattivo ritenuto in grado di inibire l'ossidazione delle lipoproteine a bassa densità (LDL) e per aumentare i livelli di lipoproteine ad alta densità (HDL). Tuttavia anche questo studio ritiene che, benché i risultati attuali siano promettenti, il potenziale terapeutico di questo composto naturale nell'uomo rimanga da stabilire (2).
L'attività biologica della astaxantina dopo l'ingestione dipende dal tasso di assorbimento e qualche studio ritiene che i risultati migliori si raggiungano con l'aggiunta di lipidi alla dieta.
In linea di massima, esaminando gli studi clinici finora pubblicati, si può ragionevolmente ritenere che l'astaxantina possegga attività antiossidante, come la maggior parte dei caroteni ha dimostrato di possedere e quindi la scienza ritiene che vi possano essere risvolti scavenging dei radicali liberi, anti-cancro ed effetti anti-invecchiamento che dovranno però essere confermati non solo da prove in vitro. Ritenere che l'astaxantina sia oggi il più potente antiossidante, come si legge su qualche articolo in Internet, pare decisamente esagerato.
Alimentazione
L'astaxantina è utilizzata prevalentemente nella produzione di mangimi per pesci d'acquario e pesci di grandi dimensioni ornamentali, per l'alimentazione delle galline ovaiole in quanto conferisce un colore più rosso al tuorlo d'uovo e migliora pelle e tessuti carnosi delle carcasse dei polli. Il costo di produzione di 1 kg di astaxantina prodotta chimicamente da componenti di alta qualità è di circa 1.000 dollari, mentre l'astaxantina prodotta naturalmente da alghe o batteri o lieviti costa circa 7 volte (3). Vengono utilizzate le alghe Haematococcus pluvialis, Chlorococcum sp, microorganismi come Phaffia rhodozyma, Xanthophyllomyces dendrorhous e batteri come Paracoccus carotinifaciens, Agrobacterium aurantiacum, Brevibacterium, Mycobacterium lacticola ed altri. Il prezzo è in funzione dei componenti impiegati, per cui dalla Cina si trova l'astaxantina anche a $25/30 al kg.
Nell'Unione europea, l'astaxantina sintetica è iscritta nel registro degli additivi alimentari come E161j, colorante. In commercio viene venduta a gradi di purezza: 1% 3% 4% 5% 10%
Cosmetica
In tempi recenti l'astaxantina naturale è ricercata per le formulazioni cosmetiche più costose. Questo studio ha esaminato 30 soggetti sani di sesso femminile per 8 settimane che hanno assunto una certa dose di astaxantina naturale e che hanno applicato giornalmente una certa dose di astaxantina naturale per via topica. I risultati hanno confermato un miglioramento delle condizioni della pelle co riduzione delle rughe (4).
Sicurezza
Per quanto riguarda la sua sicurezza, l'astaxantina dal 1997 è stata analizzata da numerosi studi clinici che hanno affrontato il quesito ed è emerso che è sicura e senza tossicità genetica o cancerogenicità. Anche se è dimostrato che può causare, nella pelle animale, una certa pigmentazione, tuttavia non ha mostrato effetti avversi su coagulazione, fibrinolisi e piastrine.
Per approfondire: Astaxantina studi
Caratteristiche tipiche del prodotto commerciale Astaxanthin sintetico
Appearance | Red powder |
Boiling Point | 774.0±60.0°C at 760 mmHg |
Melting Point | 215-216ºC |
Flash Point | 435.8±29.4°C |
Density | 1.1±0.1 g/cm3 |
Solubility | 1 mM 1.6755 mL 8.3775 mL 16.7549 mL 5 mM 0.3351 mL 1.6755 mL 3.3510 mL 10 mM 0.1675 mL 0.8377 mL 1.6755 mL |
PSA | 74.60000 |
LogP | 8.16 |
Refraction Index | 1.595 |
Vapor Pressure | 0.0±6.0 mmHg at 25°C |
Loss on drying | ≤5.00% |
Heavy metals | ≤10ppm |
Ash | ≤3.00% |
As | 1.0ppm Max |
Pb | 3.0ppm Max |
Hg | 0.1ppm Max |
Cd | 0.1ppm Max |
Bacteria | ≤1000cfu/g |
E.Coli | ≤100cfu/g |
Fungi and yeast | ≤100cfu/g |
Storage | -20°C 3 years |
Prezzo Astaxanthin (synthetic)
1 kg $150.00 - $300.00
Sinonimi
Bibliografia___________________________________________________________________
(1) Higuera-Ciapara I, Félix-Valenzuela L, Goycoolea FM. Astaxanthin: a review of its chemistry and applications. Crit Rev Food Sci Nutr. 2006;46(2):185-96. doi: 10.1080/10408690590957188.
(2) Kishimoto Y, Yoshida H, Kondo K. Potential Anti-Atherosclerotic Properties of Astaxanthin. Mar Drugs. 2016 Feb 5;14(2):35. doi: 10.3390/md14020035.
(3) Panis, G., & Carreon, J. R. (2016). Commercial astaxanthin production derived by green alga Haematococcus pluvialis: A microalgae process model and a techno-economic assessment all through production line. Algal research, 18, 175-190.
(4) Tominaga K, Hongo N, Karato M, Yamashita E. Cosmetic benefits of astaxanthin on humans subjects. Acta Biochim Pol. 2012;59(1):43-7.
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"Astaxantina studi" su Astaxantina Consenso relazione 10 di Whiz35 (11825 pt) | 10-set-2022 19:12 |
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Compendio degli studi più significativi con riferimento a proprietà, assunzione, effetti.
Brendler T, Williamson EM. Astaxanthin: How much is too much? A safety review. Phytother Res. 2019 Dec;33(12):3090-3111. doi: 10.1002/ptr.6514.
Abstract. Astaxanthin (AX)-containing preparations are increasingly popular as health food supplements. Evaluating the maximum safe daily intake of AX is important when setting dose levels for these products and currently, there are discrepancies in recommendations by different regulatory authorities. We have therefore conducted a review of approved dose levels, clinical trials of natural AX, and toxicological studies with natural and synthetic AX....© 2019 John Wiley & Sons, Ltd.
Stachowiak B, Szulc P. Astaxanthin for the Food Industry. Molecules. 2021 May 2;26(9):2666. doi: 10.3390/molecules26092666.
Abstract. Xanthophyll astaxanthin, which is commonly used in aquaculture, is one of the most expensive and important industrial pigments. It is responsible for the pink and red color of salmonid meat and shrimp. Due to having the strongest anti-oxidative properties among carotenoids and other health benefits, natural astaxanthin is used in nutraceuticals and cosmetics, and in some countries, occasionally, to fortify foods and beverages. Its use in food technology is limited due to the unknown effects of long-term consumption of synthetic astaxanthin on human health as well as few sources and the high cost of natural astaxanthin. The article characterizes the structure, health-promoting properties, commercial sources and industrial use of astaxanthin. It presents the possibilities and limitations of the use of astaxanthin in food technology, considering its costs and food safety. It also presents the possibilities of stabilizing astaxanthin and improving its bioavailability by means of micro- and nanoencapsulation.
Bjerkeng, B., Peisker, M., Von Schwartzenberg, K., Ytrestøyl, T., & Åsgård, T. (2007). Digestibility and muscle retention of astaxanthin in Atlantic salmon, Salmo salar, fed diets with the red yeast Phaffia rhodozyma in comparison with synthetic formulated astaxanthin. Aquaculture, 269(1-4), 476-489.
Abstract. To elucidate whether astaxanthin plasma concentration, deposition and retention in the muscle (% of ingested dose) and apparent digestibility coefficients (ADC) were influenced by astaxanthin source, triplicate groups of size-graded (initial average weight of 0.69 kg) Atlantic salmon (Salmo salar), individually labelled with PIT-tags were fed two different experimental diets (6 tanks, each containing 20 fish) for 86 days...Copyright © 2007 Elsevier B.V.
Chang MX, Xiong F. Astaxanthin and its Effects in Inflammatory Responses and Inflammation-Associated Diseases: Recent Advances and Future Directions. Molecules. 2020 Nov 16;25(22):5342. doi: 10.3390/molecules25225342.
Abstract. Astaxanthin is a natural lipid-soluble and red-orange carotenoid. Due to its strong antioxidant property, anti-inflammatory, anti-apoptotic, and immune modulation, astaxanthin has gained growing interest as a multi-target pharmacological agent against various diseases. In the current review, the anti-inflammation mechanisms of astaxanthin involved in targeting for inflammatory biomarkers and multiple signaling pathways, including PI3K/AKT, Nrf2, NF-κB, ERK1/2, JNK, p38 MAPK, and JAK-2/STAT-3, have been described. Furthermore, the applications of anti-inflammatory effects of astaxanthin in neurological diseases, diabetes, gastrointestinal diseases, hepatic and renal diseases, eye and skin disorders, are highlighted. In addition to the protective effects of astaxanthin in various chronic and acute diseases, we also summarize recent advances for the inconsistent roles of astaxanthin in infectious diseases, and give our view that the exact function of astaxanthin in response to different pathogen infection and the potential protective effects of astaxanthin in viral infectious diseases should be important research directions in the future.
Nishida Y, Nawaz A, Hecht K, Tobe K. Astaxanthin as a Novel Mitochondrial Regulator: A New Aspect of Carotenoids, beyond Antioxidants. Nutrients. 2021 Dec 27;14(1):107. doi: 10.3390/nu14010107.
Abstract. Astaxanthin is a member of the carotenoid family that is found abundantly in marine organisms, and has been gaining attention in recent years due to its varied biological/physiological activities. It has been reported that astaxanthin functions both as a pigment, and as an antioxidant with superior free radical quenching capacity. We recently reported that astaxanthin modulated mitochondrial functions by a novel mechanism independent of its antioxidant function. In this paper, we review astaxanthin's well-known antioxidant activity, and expand on astaxanthin's lesser-known molecular targets, and its role in mitochondrial energy metabolism.
Li J, Guo C, Wu J. Astaxanthin in Liver Health and Disease: A Potential Therapeutic Agent. Drug Des Devel Ther. 2020 Jun 9;14:2275-2285. doi: 10.2147/DDDT.S230749.
Abstract. ...An understanding of the structure, source and mechanism of action of astaxanthin in the body would not only provide a theoretical basis for its clinical application but could also have important significance in screening and improving related compounds for the treatment of liver diseases. © 2020 Li et al.
Kidd P. Astaxanthin, cell membrane nutrient with diverse clinical benefits and anti-aging potential. Altern Med Rev. 2011 Dec;16(4):355-64.
Abstract. Astaxanthin, a xanthophyll carotenoid, is a nutrient with unique cell membrane actions and diverse clinical benefits. This molecule neutralizes free radicals or other oxidants by either accepting or donating electrons, and without being destroyed or becoming a pro-oxidant in the process. Its linear, polar-nonpolar-polar molecular layout equips it to precisely insert into the membrane and span its entire width. In this position, astaxanthin can intercept reactive molecular species within the membrane's hydrophobic interior and along its hydrophilic boundaries. Clinically, astaxanthin has shown diverse benefits, with excellent safety and tolerability. In double-blind, randomized controlled trials (RCTs), astaxanthin lowered oxidative stress in overweight and obese subjects and in smokers. It blocked oxidative DNA damage, lowered C-reactive protein (CRP) and other inflammation biomarkers, and boosted immunity in the tuberculin skin test. Astaxanthin lowered triglycerides and raised HDL-cholesterol in another trial and improved blood flow in an experimental microcirculation model. It improved cognition in a small clinical trial and boosted proliferation and differentiation of cultured nerve stem cells. In several Japanese RCTs, astaxanthin improved visual acuity and eye accommodation. It improved reproductive performance in men and reflux symptoms in H. pylori patients. In preliminary trials it showed promise for sports performance (soccer). In cultured cells, astaxanthin protected the mitochondria against endogenous oxygen radicals, conserved their redox (antioxidant) capacity, and enhanced their energy production efficiency. The concentrations used in these cells would be attainable in humans by modest dietary intakes. Astaxanthin's clinical success extends beyond protection against oxidative stress and inflammation, to demonstrable promise for slowing age-related functional decline.
Singh KN, Patil S, Barkate H. Protective effects of astaxanthin on skin: Recent scientific evidence, possible mechanisms, and potential indications. J Cosmet Dermatol. 2020 Jan;19(1):22-27. doi: 10.1111/jocd.13019.
Abstract...In this review article, we highlight the pharmacokinetic profile of the antioxidant in brief and describe the findings of various recent published research articles which studied the effect of astaxanthin in improvement of skin health. We also mention the possible mechanisms which form the basis of the positive dermatological effects of astaxanthin and the potential indications of the antioxidant molecule in cosmetology and dermatology. © 2019 Wiley Periodicals, Inc.
Martínez-Álvarez Ó, Calvo MM, Gómez-Estaca J. Recent Advances in Astaxanthin Micro/Nanoencapsulation to Improve Its Stability and Functionality as a Food Ingredient. Mar Drugs. 2020 Aug 1;18(8):406. doi: 10.3390/md18080406.
Abstract. Astaxanthin is a carotenoid produced by different organisms and microorganisms such as microalgae, bacteria, yeasts, protists, and plants, and it is also accumulated in aquatic animals such as fish and crustaceans. Astaxanthin and astaxanthin-containing lipid extracts obtained from these sources present an intense red color and a remarkable antioxidant activity, providing great potential to be employed as food ingredients with both technological and bioactive functions. However, their use is hindered by: their instability in the presence of high temperatures, acidic pH, oxygen or light; their low water solubility, bioaccessibility and bioavailability; their intense odor/flavor. The present paper reviews recent advances in the micro/nanoencapsulation of astaxanthin and astaxanthin-containing lipid extracts, developed to improve their stability, bioactivity and technological functionality for use as food ingredients. The use of diverse micro/nanoencapsulation techniques using wall materials of a different nature to improve water solubility and dispersibility in foods, masking undesirable odor and flavor, is firstly discussed, followed by a discussion of the importance of the encapsulation to retard astaxanthin release, protecting it from degradation in the gastrointestinal tract. The nanoencapsulation of astaxanthin to improve its bioaccessibility, bioavailability and bioactivity is further reviewed. Finally, the main limitations and future trends on the topic are discussed.
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Tipologia:   Natural Principali sostanze contenute:   beta,beta-carotene-4,4'-dione Ultimo aggiornamento:   2022-09-10 12:24:38 | Rischio chimico:   |