Free radical scavenging and cellular antioxidant properties of astaxanthin

authored by: J. Dose, S. Matsugo, H. Yokokawa, Y. Koshida, S. Okazaki, U. Seidel, M. Eggersdorfer, G. Rimbach, T. Esatbeyoglu
Abstract: Astaxanthin is a coloring agent which is used as a feed additive in aquaculture nutrition. Recently, potential health benefits of astaxanthin have been discussed which may be partly related to its free radical scavenging and antioxidant properties. Our electron spin resonance (ESR) and spin trapping data suggest that synthetic astaxanthin is a potent free radical scavenger in terms of diphenylpicryl-hydrazyl (DPPH) and galvinoxyl free radicals. Furthermore, astaxanthin dose-dependently quenched singlet oxygen as determined by photon counting. In addition to free radical scavenging and singlet oxygen quenching properties, astaxanthin induced the antioxidant enzyme paroxoanase-1, enhanced glutathione concentrations and prevented lipid peroxidation in cultured hepatocytes. Present results suggest that, beyond its coloring properties, synthetic astaxanthin exhibits free radical scavenging, singlet oxygen quenching, and antioxidant activities which could probably positively affect animal and human health.
Organisation(s): Institute of Food Science and Human Nutrition
Molecular Food Chemistry and Food Development
Type: Article
Journal: International Journal of Molecular Sciences
Volume: 17
ISSN: 1422-0067
Publication date: 14.01.2016
Publication status: Published
Peer reviewed: Yes
ASJC Scopus subject areas: Catalysis, Molecular Biology, Spectroscopy, Computer Science Applications, Physical and Theoretical Chemistry, Organic Chemistry, Inorganic Chemistry
Sustainable Development Goals: SDG 3 - Good Health and Well-being
Electronic version(s): https://doi.org/10.3390/ijms17010103 (Access: Open)