Research Recently in Structure Modification of Astaxanthin

Abstract

Abstract: Astaxanthin is a kind of carotenoid with great potential applications in pigmentation, anti-oxidant, UV-light protection and enhancing immunity etc., and widely used in food and pharmaceutical areas. Astaxanthin exists in various forms and any difference in the structure will change the astaxanthin’s bioavailability in animals. The research progress on astaxanthin’ s molecular structure modification to increase its water dispersibility and stability for enhancing physiological function in recent years had been reviewed in this paper.

Key words: astaxanthin, aqueous solubility, water dispersibility, stereoisomers, geometric isomers

HU Jin-Jin, JIN Yuan-Xiang, FU Zheng-Wei. Research Recently in Structure Modification of Astaxanthin[J]. FOOD SCIENCE, 2007, 28(12): 531-534.

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Research Recently in Structure Modification of Astaxanthin

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