Details
| Original language | English |
|---|---|
| Article number | 1600469 |
| Journal | Molecular Nutrition and Food Research |
| Volume | 61 |
| Issue number | 6 |
| Publication status | Published - Jun 2017 |
Abstract
The aim of this review is to summarize the relevant literature about the use of canthaxanthin in food science and nutrition research. Canthaxanthin is a red-orange carotenoid that belongs to the xanthophyll group. This naturally occurring pigment is present in bacteria, algae and some fungi. Canthaxanthin is also responsible for the color of flamingo feathers, koi carp skin and crustacean shells. Canthaxanthin is widely used in poultry (broiler, laying hens) as a feed additive. Canthaxanthin can be obtained by total synthesis. The canthaxanthin-mediated color of foods is an important quality criterion for consumers. Recently, the potential health-promoting effects of canthaxanthin have been discussed. Canthaxanthin enrichment of LDL has the potential to protect cholesterol from oxidation. In addition to its free radical scavenging and antioxidant properties (e.g., the induction of catalase and superoxide dismutase), canthaxanthin's immunomodulatory activity (e.g., enhancing the proliferation and function of immune competent cells) and its important role in gap junction communication (e.g., induction of the transmembrane protein connexin 43) have been reported. Many studies regarding the potential health benefits of canthaxanthin have been conducted in vitro and should be validated in appropriate in vivo models.
Keywords
- Carotenoid, Food colorant, Health benefits, Synthesis, Xanthophyll
ASJC Scopus subject areas
- Biochemistry, Genetics and Molecular Biology(all)
- Biotechnology
- Agricultural and Biological Sciences(all)
- Food Science
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In: Molecular Nutrition and Food Research, Vol. 61, No. 6, 1600469, 06.2017.
Research output: Contribution to journal › Article › Research › peer review
}
TY - JOUR
T1 - Canthaxanthin: From molecule to function
AU - Esatbeyoglu, T.
AU - Rimbach, G.
N1 - Publisher Copyright: © 2016 WILEY-VCH Verlag GmbH & Co. KGaA, Weinheim Copyright: Copyright 2017 Elsevier B.V., All rights reserved.
PY - 2017/6
Y1 - 2017/6
N2 - The aim of this review is to summarize the relevant literature about the use of canthaxanthin in food science and nutrition research. Canthaxanthin is a red-orange carotenoid that belongs to the xanthophyll group. This naturally occurring pigment is present in bacteria, algae and some fungi. Canthaxanthin is also responsible for the color of flamingo feathers, koi carp skin and crustacean shells. Canthaxanthin is widely used in poultry (broiler, laying hens) as a feed additive. Canthaxanthin can be obtained by total synthesis. The canthaxanthin-mediated color of foods is an important quality criterion for consumers. Recently, the potential health-promoting effects of canthaxanthin have been discussed. Canthaxanthin enrichment of LDL has the potential to protect cholesterol from oxidation. In addition to its free radical scavenging and antioxidant properties (e.g., the induction of catalase and superoxide dismutase), canthaxanthin's immunomodulatory activity (e.g., enhancing the proliferation and function of immune competent cells) and its important role in gap junction communication (e.g., induction of the transmembrane protein connexin 43) have been reported. Many studies regarding the potential health benefits of canthaxanthin have been conducted in vitro and should be validated in appropriate in vivo models.
AB - The aim of this review is to summarize the relevant literature about the use of canthaxanthin in food science and nutrition research. Canthaxanthin is a red-orange carotenoid that belongs to the xanthophyll group. This naturally occurring pigment is present in bacteria, algae and some fungi. Canthaxanthin is also responsible for the color of flamingo feathers, koi carp skin and crustacean shells. Canthaxanthin is widely used in poultry (broiler, laying hens) as a feed additive. Canthaxanthin can be obtained by total synthesis. The canthaxanthin-mediated color of foods is an important quality criterion for consumers. Recently, the potential health-promoting effects of canthaxanthin have been discussed. Canthaxanthin enrichment of LDL has the potential to protect cholesterol from oxidation. In addition to its free radical scavenging and antioxidant properties (e.g., the induction of catalase and superoxide dismutase), canthaxanthin's immunomodulatory activity (e.g., enhancing the proliferation and function of immune competent cells) and its important role in gap junction communication (e.g., induction of the transmembrane protein connexin 43) have been reported. Many studies regarding the potential health benefits of canthaxanthin have been conducted in vitro and should be validated in appropriate in vivo models.
KW - Carotenoid
KW - Food colorant
KW - Health benefits
KW - Synthesis
KW - Xanthophyll
UR - http://www.scopus.com/inward/record.url?scp=85002625874&partnerID=8YFLogxK
U2 - 10.1002/mnfr.201600469
DO - 10.1002/mnfr.201600469
M3 - Article
VL - 61
JO - Molecular Nutrition and Food Research
JF - Molecular Nutrition and Food Research
SN - 1613-4125
IS - 6
M1 - 1600469
ER -