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Mechanism of Action
of Astaxanthin
Heating of
foods containing carotenoids before ingestion improves the bioavailability
of them as well as taking them with a little fat.
Upon ingestion,
astaxanthin is absorbed by the duodenal mucosa via passive or simple
diffusion and transported to the liver by the lymph system where it is
placed on a lipoprotein, the only way it can be transported in the blood.
From there it goes
to its cell site where it attaches itself onto the cell membrane.
Astaxanthin spans the bilayer of the cell membrane with its polar
(water-loving) end groups near the fat/water interface where free radical
attack first occurs. Because its molecular weight is under 600 Da (596.8)
and it is a lipophilic molecule, this mechanism allows it to cross the
blood/brain barrier.
The presence of
hydroxy groups and carbonyl groups in astaxanthin help to anchor the
molecule on the water/fat surface (intermolecular hydrogen bonding), thereby
strengthening the membrane. It has been proposed that carotenoids are
oriented perpendicular to the plane of the fat side of the bilayer.
Astaxanthin traps
an alkoxyl radical in the central hydrophobic region (literally
"water-hating" - the fat side) of the bilayer and the conjugated polyene
structure (the long chain of the astaxanthin molecule that acts like a
bridge) "transports" or carries the unpaired electron to the fat/water
interface. Here the resonance-stabilized astaxanthin radical now reacts with
a water-soluble scavenger such as ascorbic acid (Vitamin C).
The difference
between scavenging free radicals and quenching singlet oxygen is that in
scavenging, the reductant (in this case astaxanthin) takes the unpaired
electron from the free radical and renders it harmless, that is, it
incorporates the unpaired electron into its own molecule OR it donates one
of its own electrons so the radical electron becomes paired, as is the case
with Vitamin E. In quenching singlet oxygen, the reductant (still
astaxanthin) takes the energy from an excited (charged) oxygen molecule and
de-excites it (or de-charges it), thereby rendering it harmless.
Only carotenoids
such as astaxanthin with a 4-carbonyl group will provide this form for
reaction. A hydroxy group in the 3-position provides further stabilization
through intermolecular hydrogen bonding to the water side and through
intramolecular hydrogen bonding to the carbonyl oxygen.
While Vitamin E
traps radicals by donating a hydrogen atom to them, astaxanthin adds the
radical to its molecule (can add one on either end) thus allowing it to trap
2 peroxyl radicals per molecule of astaxanthin used. These trapped radicals
are more stable than those trapped by Vitamin E because they are
incorporated into the polyene chain rather than floating free.
Beta carotene
scavenges only under partial pressures of O2 significantly less than 150
torr (normal air). Such low pressures are found in most tissues under
physiological conditions. With higher tissue pressures, Beta-Carotene become
pro-oxidant.
Astaxanthin also
exhibits far greater anti-inflammatory protection where reactive oxygens are
involved than Vitamin E. The mechanism of this anti-inflammatory protection
is unclear at present but may be related to singlet oxygen quenching, which
would protect against active oxygen-induced membrane damage.
Human Benefits
- astaZANTHIN™ is the platform for a wide range of products and can address
each of the following human indications:
- Increases
strength and endurance (2.8 times greater increase over baseline versus
placebo in human study).*
- Alleviates
symptoms in patients with H. Pylori (pre-ulcer indigestion).*
- Protects cell
and mitochondrial membranes from oxidative damage, thus protecting the
cell from oxidative damage.**
- Boosts immune
system by increasing the number of antibody-producing cells.**
- Prevents the
initiation of cancer cells in the tongue, oral cavity, large bowel,
bladder, uterus, and breast.**
- Inhibits lipid
peroxidation that causes plaque formation, thus reducing risk of
cardiovascular disease.**
- Alleviates
oxidative stress** and crosses the blood brain barrier.** Therefore, may
assist in neurodegenerative conditions such as AMD**, Alzheimer's,
Parkinson's, and ALS.**
- Protects the
eyes and skin from UV A and B damage by quenching singlet and triplet
oxygen.**
- Reduces the
number of new and abnormal cells in the liver.**
* Confirmed in
human clinical study.
** Confirmed in preclinical studies.
Sources of
Material
- All natural
Krill, lobster, shrimp, prawns, crab, salmon (usually 1,500 ppm
concentration)
- Yeast - Phaffia
rhodozyma (usually 8,000 ppm)
- Microalgae -
Haematococcus pluvialis (15,000 ppm - 25,000 ppm)
- Abundant in
Nature - also found in trout, crawfish, Pacific cod, scallops, mackerel,
flounder, and other commercial seafood
- Renewable
Effectiveness
and Synergies
- Demonstrated to be
bioavailable in human studies.
- At least 10
times more effective as an antioxidant than beta-carotene.
- 100 to
500 times more effective in inhibiting lipid peroxidation as an
antioxidant than Vitamin E.
- Greater
anti-inflammatory capability than Vitamin E.
- Almost 4 times
the antioxidant capacity of lutein.
- More stable in
scavenging and quenching than beta-carotene, canthaxanthin, zeaxanthin.
- Most potent
antioxidant in enhancing immune modulation.
- More effective
than lycopene, lutein and beta-carotene in immune protection against
initiation and promotion of tumors.
- Enhances the
actions of Vitamins C, E and retinol.
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