Astaxanthin
Mostrando 1-12 de 34 artigos, teses e dissertações.
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1. Astaxanthin protects against hearing impairment in diabetic rats
Abstract Objectives: Diabetes Mellitus (DM) causes an increase in oxidative stress that leads to deterioration in auditory functions. Astaxanthine (AST) is known to have strong antioxidant effects. In this study, the aim is to investigate the effect of AST against hearing loss that is due to DM. Methods: This study is an experimental animal study. The stud
Brazilian Journal of Otorhinolaryngology. Publicado em: 2022
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2. Chemical Characteristics and Antioxidant Activity of Astaxanthin Extracted from Shrimp Residues Using Soybean Oil
Shrimp residues generated by the seafood industrial processing are generally discarded in the environment without any further treatment, leading to a loss of nutritional value such as proteins, lipids, chitin, carotenoids, and minerals. This practice can lead to environmental problems due to the decomposition of these substances in the air. The objective of
J. Braz. Chem. Soc.. Publicado em: 2021-06
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3. Astaxanthin Recovery from Shrimp Residue by Solvent Ethanol Extraction Using Choline Chloride:Glycerol Deep Eutectic Solvent as Adjuvant
The present study investigated the use of choline chloride:glycerol deep eutectic solvent as an adjuvant for tuning the ethanol extraction of astaxanthin from Litopenaeus vannamei processing residues. The adjuvant concentration did not show a clear trend on the total carotenoid, however, the addition of adjuvant proved to be advantageous in the ultrasound-as
J. Braz. Chem. Soc.. Publicado em: 2021-05
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4. Extraction and purification of astaxanthin from shrimp shells and the effects of different treatments on its content
Abstract In this study, the extraction process and purification technology of astaxanthin from shrimp shells were established, and the effects of different treatments on the content of astaxanthin were studied. The determination results of astaxanthin in various shrimp/crab shells showed that the astaxanthin content in the Procambarus clarkia shell reached 2
Rev. bras. farmacogn.. Publicado em: 2019-02
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5. Drying and extraction of astaxanthin from pink shrimp waste (Farfantepenaeus subtilis ): the applicability of spouted beds
Abstract In this study, the spouted bed drying technique was used to obtain powder from shrimp wastes, with high quality for subsequent extraction of astaxanthin using vegetable oil, as alternative to organic solvents. Shrimp waste paste was dried in three inlet air temperatures (70, 80 and 90 °C), and air velocity used in the experiments was 100% over min
Food Sci. Technol. Publicado em: 30/07/2018
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6. Quality changes during frozen storage of blue shrimp (Litopenaeus stylirostris) with antioxidant, α-tocopherol, under different conditions
Fresh blue shrimp (Litopenaeus stylirostris) muscle was stored with antioxidants under different conditions: ANTIOX 2%, packed in bilayer film of polyamide-low density polyethylene film (PA-LDPE) with 2% α-tocopherol; ANTIOX 4%, packed in PA-LDPE film with 4% α-tocopherol; and ANTIOX-GLAZED, samples stored glazed with 2% α-tocopherol. Shrimps packed in PA
Food Sci. Technol. Publicado em: 2015-04
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7. Torularhodin and Torulene: Bioproduction, Properties and Prospective Applications in Food and Cosmetics - a Review
Torularhodin and torulene are two widespread microbial carotenoids with relatively few studies, as compared to other nutraceutical carotenoids such as β-carotene, lycopene and astaxanthin. Several genera of microorganisms produce it in high concentration (up to 0.1% of the cell dry weight), probably as a protection against photooxidation and free radicals.
Braz. arch. biol. technol.. Publicado em: 14/10/2014
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8. Stability of astaxanthin in yogurt used to simulate apricot color, under refrigeration
The aim of this study was to incorporate astaxanthin to yogurts with different fat content to match apricot (Prunus armeniaca L.) color. The samples containing astaxanthin were stored at 5 ± 3 °C, and color stability and astaxanthin content were determined by colorimetry and high performance liquid chromatography (HPLC), respectively. Yogurt samples were a
Food Sci. Technol. Publicado em: 2014-09
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9. Effect of astaxanthin and fish oil on enzymatic antioxidant system and ?-amylase activity of salivary glands from rats
Salivary glands contribute to oral health. It is therefore of interest to study therapies that may favor their function and protection. AIM: To evaluate the effect of astaxanthin, fish oil and association of them on enzymatic antioxidant system and functional parameters of salivary glands. METHODS: Healthy rats (n=32) were divided into 4 groups: untreate
Braz. J. Oral Sci.. Publicado em: 2014-03
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10. Putative benefits of microalgal astaxanthin on exercise and human health
Astaxanthin (ASTA) is a pinkish-orange carotenoid produced by microalgae, but also commonly found in shrimp, lobster and salmon, which accumulate ASTA from the aquatic food chain. Numerous studies have addressed the benefits of ASTA for human health, including the inhibition of LDL oxidation, UV-photoprotection and prophylaxis of bacterial stomach ulcers. AS
Revista Brasileira de Farmacognosia. Publicado em: 22/04/2011
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11. Extração supercritica de astaxantina e lipideos ricos em acidos graxos omega -3 a partir de residuos de camarão-rosa (Farfantepenaeus paulensis) / Supercritical extraction of astaxanthin and lipids with high content of omega -3 from brazilian redspotted shrimp waste (Farfantepenaeus paulensis)
O rendimento de processamento e a composição centesimal dos resíduos de camarão-rosa (Farfantepenaeus paulensis) foram investigados. Os resultados indicaram que nos resíduos de camarão (cabeça, casca e caudas liofilizadas) apresenta-se um alto conteúdo protéico (48,8% b.s.) e um alto nível de resíduo mineral (27,0% b.s.). Os resíduos de camarão
Publicado em: 2010
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12. Proteção antioxidante promovida por astaxantina sobre citocromo c, incorporado em vesículas e desafiado com SIN-1 / Antioxidant Protection Promoted by Astaxanthin over Cytochrome c Incorporated in Vesicles and Challenged with SIN-1
A astaxantina (AST) é um carotenóide derivado do β-caroteno produzido por algas e cianobactérias, mas que também pode ser encontrada em animais marinhos. Em animais, é reportada como interceptadora de radicais de oxigênio mais eficiente que o β-caroteno. O objetivo central dessa dissertação foi avaliar a capacidade antioxidante da AST em li
Publicado em: 2008