Genotoxicity and Anti-Oxidative Effectiveness Study of Functional Food Additive Containing Astaxanthin
2006
Kim, J.S. (Seoul National University, Seoul, Republic of Korea) | Park, J.H. (Seoul National University, Seoul, Republic of Korea) | Jin, H. (Seoul National University, Seoul, Republic of Korea) | Cho, H.S. (Seoul National University, Seoul, Republic of Korea) | Hwang, S.K. (Seoul National University, Seoul, Republic of Korea) | Nah, W.S. (Seoul National University, Seoul, Republic of Korea) | Kang, H.G. (National Veterinary Research and Quarantine Service, MAF, Anyang, Republic of Korea) | An, G.H. (Chungnam National University, Daejeon, Republic of Korea), E-mail: [email protected] | Cho, M.H. (Seoul National University, Seoul, Republic of Korea), E-mail: [email protected]
Astaxanthine is a pigment that belongs to the family of the xanthophylls, the oxygenated derivatives of carotenoids whose synthesis in plants derives from lycopene. Astaxanthine is also a carotenoid widely used in salmonid and crustacean aquaculture to provide the pink color characteristic of that. Recent study reported that astaxanthine has the role as a detoxicant against the free radicals. In our study, we estimated the genotoxicity in ICR mice and possibility as antioxidant reagents of mutant Phaffia rhodozyma strain over expressing the astaxanthine by gamma-lay and carophyll pink including astaxanthine in apoE knock out mice, respectively.
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