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Astaxanthin is a keto-carotenoid. It belongs to a larger class of
chemical compounds known as terpenes, which are built from five
carbon precursors; isopentenyl diphosphate (or IPP) and
dimethylallyl diphosphate (or DMAPP). Astaxanthin is classified as
a xanthophyll (originally derived from a word meaning "yellow
leaves" since yellow plant leaf pigments were the first recognized
of the xanthophyll family of carotenoids), but currently employed
to describe carotenoid compounds that have oxygen-containing
moities, hydroxyl (-OH) or ketone (C=O), such as zeaxanthin and
canthaxanthin. Indeed, astaxanthin is a metabolite of zeaxanthin
and/or canthaxanthin, containing both hydroxyl and ketone
functional groups. Like many carotenoids, astaxanthin is a
colorful, lipid-soluble pigment. This colour is due to the extended
chain of conjugated (alternating double and single) double bonds at
the centre of the compound. This chain of conjugated double bonds
is also responsible for the antioxidant function of astaxanthin (as
well as other carotenoids) as it results in a region of
decentralized electrons that can be donated to reduce a reactive
oxidizing molecule.
Astaxanthin is found in microalgae, yeast, salmon, trout, krill,
shrimp, crayfish, crustaceans, and the feathers of some birds. It
provides the red color of salmon meat and the red color of cooked
shellfish. Professor Basil Weedon's group was the first to prove
the structure of astaxanthin by synthesis, in 1975.
Astaxanthin, unlike several carotenes and one other known
carotenoid, is not converted to vitamin A (retinol) in the human
body. Like other carotenoids, astaxanthin has self-limited
absorption orally and such low toxicity by mouth that no toxic
syndrome is known. It is an antioxidant with a slightly lower
antioxidant activity in some model systems than other carotenoids.
However, in living organisms the free-radical terminating
effectiveness of each carotenoid is heavily modified by its lipid
solubility, and thus varies with the type of system being
protected.
While astaxanthin is a natural dietary component, it can also be
used as a food supplement. The supplement is intended for human,
animal, and aquaculture consumption. The commercial production of
astaxanthin comes from both natural and synthetic sources.
The U.S. Food and Drug Administration (FDA) has approved
astaxanthin as a food coloring (or color additive) for specific
uses in animal and fish foods. The European Commission considers it
food dye and it is given the E number E161j. Natural astaxanthin is
generally recognized as safe (GRAS) by the FDA, but as a food
coloring in the United States it is restricted to use in animal
food.
Function-antioxidant
Application-used in food suppplement;animal and fish food(color
additive);cosmetics like lotion