虾青素抗氧化能力研究进展

虾青素是一种氧化型类胡萝卜素,主要来自微生物和海洋生物,因其特殊的化学结构而具有较强的抗氧化活性,从而被广泛应用于保健食品、医疗卫生等领域。本文从虾青素清除自由基能力、限制氧化剂渗透进细胞内、增加抗氧化酶活性、降低DNA的氧化损伤、抑制脂质过氧化5个方面阐述了虾青素的抗氧化机制,从体外清除自由基活性、油脂体系中抑制脂质氧化降解以及虾青素抑制促氧化酶、增强抗氧化酶活性3个方面阐述了虾青素的抗氧化能力,且综述了虾青素与其他天然抗氧化剂如番茄红素、叶黄素、β-胡萝卜素、维生素C和维生素E的抗氧化能力对比进展,为虾青素抗氧化活性的进一步研究提供参考。

Research Progress on Antioxidant Ability of Astaxanthin

Astaxanthin is an oxidized carotenoid,which mainly comes from microorganisms and marine organisms.Astaxanthin has strong antioxidant activity because of its special chemical structure.So it is widely used in health food,medical hygiene and other fields.In the paper,the antioxidation mechanism of astaxanthin is expounded from five aspects: Scavenging free radical,limiting oxidant permeating into cells,increasing antioxidant enzyme activity,reducing oxidative damage of DNA,inhibiting lipid peroxidation.The antioxidant ability of astaxanthin is discussed in three aspects: Scavenging free radical activity in vitro,inhibiting lipid oxidative degradation in oil system,astaxanthin inhibiting prooxidase,enhancing antioxidant enzyme activity.The comparison of antioxidation ability of astaxanthin with other natural astaxanthin such as lycopene,lutein,β-carotene,vitamin C and vitamin E are also reviewed in order to provide a reference for further study of astaxanthin antioxidant activity.