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Astaxanthin - natural pigment with advantageous features
Table of Contents
1. What is astaxanthin?
Astaxanthin is an organic compound that belongs to the class of carotenoids. Compared to other substances in this class, it is characterized by higher stability. It is more resistant to high temperatures and light due to its unique chemical and physical structure. Astaxanthin has a brown-red color and is classified as one of the natural pigments used in the food industry. It is designated as a food additive with the E161j label.2. It's a natural source of astaxanthin
Astaxanthin is produced by some microorganisms and fungi. Although it is primarily produced from the single-celled algae Hematococcus pluvialis (approximately 4% of the dry weight of these organisms), it is also produced by the algae Chlorella zofingensis, which accumulate pigment even in the absence of lighting. Another valuable source of astaxanthin is the yeast Xanthophyllomyces dendrorhous. Although the production efficiency of fungi is lower than that of algae, it still constitutes a valuable raw material due to lower production costs. Astaxanthin can also be extracted from certain species of crustaceans such as Euphausia pacifica (pacific krill), Euphausia superba (antarctic krill), and Pandalus borealis (northern shrimp) – in these organisms, pigment is primarily present in the shells. Some animals, despite lacking the ability to synthesize astaxanthin, can accumulate it through food intake, and the accumulation of pigments in various organs (mainly muscles) gives them a red color. The coloration of certain fish species, lobsters, shrimp, and flamingos is due to the presence of astaxanthin. Salmon, rainbow trout, and seafood (particularly lobster, crab, crayfish, and shrimp) are natural sources of astaxanthin in the diet. However, it should be noted that the pigment content in these organisms is low compared to algae. Astaxanthin can also be obtained through chemical synthesis.3. Fundamental mechanisms of action
Astaxanthin is considered one of the natural antioxidants. It exhibits strong antioxidant properties by combating free radicals, including reactive forms of oxygen and nitrogen. It has been discovered that its antioxidant activity is significantly higher than other known antioxidant compounds such as α-tocopherol (vitamin E), α-carotene, β-carotene, lycopene, and lutein (Y. Naguib 2000). Its strong anti-oxidant potential also stems from the ability of the human body to stimulate the activity of enzymes that have anti-oxygenic properties, such as in post-oxidative dissociation (POD). These properties have been confirmed in numerous scientific studies. In one such study, healthy, non-smoking men residing in Finland were administered astaxanthin at a dose of 8 mg per day for three months. After this period, a significant decrease in the concentration of oxidized fatty acids in the serum of the subjects was observed (J. Karppi et al. 2007). In another study, the antioxidant properties of the pigment were tested in 27 overweight or obese men and women. Over 12 weeks, they consumed 20 mg of astaxanthin daily after breakfast. After the supplementation, a decrease in markers of oxidative stress caused by free radicals was observed, as well as an increase in SOD activity and total antioxidant capacity of plasma (TAC). These effects were not observed in the placebo group (H. Choi, Y. Youn, W. Shin 2011).4. Anti-inflammatory attributes
Astaxanthin showcases anti-inflammatory characteristics by lowering the level of compounds indicative of an inflammatory state in the body. These include proinflammatory cytokines such as interleukin-1, interleukin-6, and tumor necrosis factor (TNF-α). It also blocks the activity of certain enzymes (nitric oxide synthase, cyclooxygenase-2) that contribute to the development of the inflammation process. It has been observed that this pigment reduces swelling caused by inflammation and lowers the level of C-reactive protein (CRP), which is a significant marker of chronic inflammation. Anti-inflammatory attributes are closely linked to the immunomodulatory properties of astaxanthin.5. Immune-stimulating effects
An excess of free radicals causes oxidative stress, which weakens the entire body and leads to many diseases. In order to prevent these diseases, it is essential to maintain proper functioning of the immune system. Astaxanthin demonstrates the ability to stimulate the body's immune response, resulting in increased production of immune system cells, including T and B lymphocytes and NK cells (natural killer cells), which constitute the first line of defense against infections and infections. The immunomodulatory properties of astaxanthin have been confirmed by research (J. Park et al. 2010).6. Anti-cancer Activity
The antioxidant, anti-inflammatory, and immunostimulating properties of astaxanthin make it a potent anti-cancer agent. It has been confirmed that astaxanthin can inhibit the growth of cancer cells and initiate their destruction through apoptosis (J. S. Bertram, A. L. Vine 2005). The antioxidant activity of astaxanthin contributes to the reduction of carcinogens by reducing free radicals. Furthermore, astaxanthin enhances the immune response and promotes the production of immune cells, which helps to increase the body's defense capabilities against mutated cells (P. Palloza et al. 2009). It has also been found that astaxanthin has an antiproliferative effect, which limits the ability of cells to proliferate, and enhances the effectiveness of chemotherapy (I. Faraone et al. 2020).7. Health advantages of astaxanthin
The application of astaxanthin prevents the onset of type 2 diabetes and aids in improving glycemic parameters in individuals who have already developed the disease. Supplementation with a natural dye through antioxidant activity and reduction of oxidative stress protects the beta cells of the pancreas (responsible for insulin production) from damage. This prevents disorders related to glucose metabolism. There are studies confirming the positive impact of astaxanthin on the carbohydrate economy. In one of these studies, scientists noted a decrease in blood glucose levels and an increase in the adiponectin level, which plays a significant role in metabolism and increases insulin sensitivity. Improvement in parameters among individuals diagnosed with type 2 diabetes occurred after 8 weeks of using the dye isolated from algae in a daily amount of 8 mg. In the same study, a reduction in triglycerides and LDL cholesterol levels was also confirmed (N. S. Mashhadi et al. 2018).8. Enhancement of lipid parameters
Astaxanthin has a positive effect on the circulatory system and protects against the development of cardiovascular disease. Its positive effect is due to its antioxidant and anti-inflammatory properties as well as its participation in lipid metabolism. Scientific studies suggest that the pigment may lower LDL cholesterol levels (bad cholesterol) and increase HDL cholesterol levels (good cholesterol). Additionally, astaxanthin has antiatherogenic properties through the increase of adiponectin levels. In one study, an improvement in lipid parameters was observed after the use of astaxanthin supplementation. The study involved 61 people aged 25-60 years who were randomly divided into groups and received 6, 12 or 18 mg of the pigment from algae daily. One group received placebo as a control group. After 12 weeks of supplementation, a significant decrease in triglyceride levels and an increase in HDL cholesterol levels were observed in the individuals taking the supplement. Furthermore, the use of higher doses (12 and 18 mg) led to an increase in adiponectin levels in the blood.9. Reconstruction and safeguarding of the liver
Antioxidant and anti-inflammatory attributes exert a beneficial impact on the robust performance of liver cells, known as hepatocytes. Research studies have revealed that astaxanthin can serve as both a preventive and therapeutic measure for a multitude of liver diseases, including fibrosis, nonalcoholic fatty liver disease (NAFLD), cancer, and drug-induced injuries (J. Li, C. Guo, J. Wu 2020).10. Protective properties towards nerve cells
Astaxanthin also exhibits protective properties towards nerve cells. This is primarily due to its high antioxidant activity and ability to inhibit inflammation. Both sustaining oxidative stress and inflammatory processes have adverse effects on neurons. Therefore, neuroprotective properties are crucial for preventing diseases resulting from damages to nerve cells, including Alzheimer's and Parkinson's disease. These properties have been confirmed in scientific studies (Ch. Galasso 2018; S. Fakhri et al., 2019).11. Summary
Astaxanthin is one of the most potent antioxidants of natural origin, exhibiting a wide range of anti-health effects on the human body. It is available in the form of tablets or capsules. In the production of dietary supplements, astaxanthin sourced from algae is primarily used, as well as that isolated from yeast in lesser quantities. As of yet, no maximum dosage has been determined, as it does not induce side effects even in large amounts. Astaxanthin is considered a safe substance.
