Presentation on theme: "APR2006 AstaREAL ® Astaxanthin : Introduction Nature’s Power to Human Health."— Presentation transcript:
APR2006 AstaREAL ® Astaxanthin : Introduction Nature’s Power to Human Health
APR2006 What is Astaxanthin?What is Astaxanthin? Why is it so potent?Why is it so potent? Health BenefitsHealth Benefits RegulatoryRegulatory Marketing AstaxanthinMarketing Astaxanthin AstaREAL Bulk Product ListAstaREAL Bulk Product List P R E S E N T A T I O N O U T L I N E
APR Lobster (Astacus gammarus) Discovered by Nobel Laureate Dr Kuhn Present Day Other Sources Microalgae (Haematococcus pluvialis) Yeast (Phaffia rhodozyma) Bacteria(Agrobacterium aurantiacum) Higher Plants(Adonis aestivalis) Crustaceans (Euphasia supurba) Fish (Salmon) Typically 1mg per 200g Birds (Flamingo, Cockerel) A S T A X A N T H I N B A C K G R O U N D Microalgae 60,000 ppm Yeast 10,000 ppm Krill 300 ppm.
APR known carotenoids*732 known carotenoids* Humans cannot synthesise carotenoids.Humans cannot synthesise carotenoids. Need to obtain carotenoids from food.Need to obtain carotenoids from food. Less than 25 kinds obtained from food.Less than 25 kinds obtained from food. Basic carotene structureBasic carotene structure Xanthophyll ClassXanthophyll Class –Lutein –Astaxanthin Molecular Formula: C 40 H 52 O 4 Molecular Weight: CAS No: A S T A X A N T H I N I S P A R T O F T H E C A R O T E N O I D F A M I L Y Astaxanthin Lutein -Carotene OH OH *G. Britton et al., Carotenoids Handbook, 2004
APR2006 N A T U R E E V O L V E D P R O T E C T I O N FRESHLY CUTOXIDIZED ANTIOXIDANT Any substance that slows down or inhibits the oxidation of other substances. OXIDANT By product of oxygen from energy production; heat; pollution; stress; injury; disease and many others.
APR2006 e － e － ３ O 2 → ・ O 2 － → H 2 O 2 → ・ OH O ２ LH １ O 2 LH → L ・ → LOO ・ → LOOH H 2 O L ・ SOD Catalase Ascorbic Acid Astaxanthin ↓ ↓ ↓ ↓ ↓ ↓ QUENCHING 550 x Vitamin E* 40 x -carotene* INHIBITSPEROXIDATION 1000 x Vitamin E** N E U T RA L I Z I N G R O S (Superoxide radical) (Singlet oxygen radical) (Hydroxy radicals) (Peroxide radicals) *N.Shimizu et al.: Carotenoids as singlet oxygen quenchers in marine organisms, Fisheries Science, 62, (1996). **Miki, W. Pure & Appl. Chem. 63(1); (ROS: Reactive Oxygen Species) Astaxanthin Vitamin E (tocopherol)
APR2006 Quenching 550 x Vitamin E 40 x β-carotene SOD Catalase Vitamin C LH Fatty Acid Inhibits Lipid peroxidation 1000 x Vitamin E Vitamin E O₂O₂ ASTAXANTHIN – Neutralizes ROS ³O₂³O₂ Normal Oxygen H₂O₂ Hydrogen Peroxide OH˙ Hydroxy radical LOOH Lipid peroxide O ₂˙ ˉ Superoxide radical L˙L˙ Alkoxy radical LOO ˙ Peroxyl radical O₂O₂ Radical Chain Reaction
APR2006 S I N G L E T O X Y G E N Q U E N C H I N G I N V I T R O － * － * -Tocopherol -Tocopherol -Carotene -Carotene － * － * Tunaxanthin Tunaxanthin － * － * Lutein Lutein Zeaxanthin Zeaxanthin － * － * Canthaxanthin Canthaxanthin 1.8 b 1.8 b 2.2 a 2.2 a Astaxanthin Astaxanthin CDCl 3 /CD 3 OD (2:1) CDCl 3 kq×10 -9 (M -1 s -1 ) Compounds The second-order rate constants ( kq ) calculated for the 1 O 2 quenching activities of the carotenoids in CDCl 3 (FAT) and in a mixture of CDCl 3 /CD 3 OD (2:1) (AQ). * Not examined. N.Shimizu et al.: Carotenoids as singlet oxygen quenchers in marine organisms, Fisheries Science, 62, (1996). Quenching: Astaxanthin is effective in fat and water based systems. a 550 time more potent than -tocopherol (fat). b 40 times more potent than -carotene (aq)
APR2006 Scavenging: Carotenoids with oxygen groups are most efficient against lipid peroxidation. Astaxanthin was the most efficient scavenger. Miki, W. Pure & Appl. Chem. 63(1); S C A V E N G I N G E F F E C T O F D I F F E R E N T A N T I O X I D A N T S I N A L I P O P H I L L I C I N V I T R O M O D E L
APR2006 H.D.Martin, et al. : Chemistry of carotenoid oxidation and free radical reactions, Pure Appl. Chem., 71(12), (1999). PureAnti-oxidant Anti- and Pro-oxidants A S T A X A N T H I N - I S T H E P U R E A N T I O X I D A N T
APR2006 T H E A S T A X A N T H I N S H I E L D Lignell A., & Wood V., Astaxanthin: Radical Cellular Defense. May 2004 Innovations in Food Technology.
APR2006 P R O P E R T I E S O F A S T A X A N T H I N Antioxidant Potency Powerful singlet oxygen quenching and free radical scavenging activity. Protects against lipoperoxidation. Solubility Spans the membrane bi-lipid layer – comprehensive protection and strengthens rigidity Protection Forms a protective shield and defends against continuous free radical attack at the cellular level. Safety Defined as a pure antioxidant unlike other well known antioxidants that can become pro-oxidants.
APR2006 I N T E R N A T I O N A L M A R K E T I N G S E C T I O N 4th F L R H A L I F A X O N A R I M O N B L D. 3 – 2 4 –1 0 N I S H I S H I N B A S H I M I N A T O – K U M I N A T O – K U T O K Y O – J A P A N ( T ) – 3 – – ( F ) – 3 – – w w w. f u j i c h e m i c a l. c o. j p / e n g l i s h E m a i l : n u t r f u j i c h e m i c a l. c o. j p C O N T A C T