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Bioactive Compounds in Marine Macro Algae and Their Role in Pharmacological Applications
Published in Parimelazhagan Thangaraj, Phytomedicine, 2020
Subramaniam Kalidass, Lakshmanan Ranjith, Palavesam Arunachalam, Amarnath Mathan Babu, Karuppasamy Kaviarasan
There are three major forms of pigments, i.e., carotenoids, chlorophylls, and phycobiliproteins that are found in seaweed pigments. Carotenoids, in the form of organic pigments, are present in chromoplasts and chloroplasts (Wijesinghe and Jeon 2012). These pigments are common in nature and available in the marine algae, plants, fungi, and some of the bacteria (Liaua et al. 2010; Li and Kim 2011). The three main groups, such as β-carotene, fucoxanthin, and tocopherol play a significant part in carotenoids. The fucoxanthin has the total carotenoid content of about 70% and β-carotene substance, which are present in the values of 36 to 4500 mg/kg from the algal dry mass (Holdt and Kraan 2011). The carotenoid pigment is mainly composed of polyenes that are soluble in lipids, and many types of carotenoids that are available in different algal species are powerful anti-oxidants. The properties of these pigments have the capacity to reduce singlet oxygen and scavenge free radicals (Li and Kim 2011). The water soluble pigments are found in the cyanobacteria that produce the phycobiliproteins and crypto-monads (Mihova et al. 1996), and they hold a total algal dry weight of a few percent.
Lycopene
Published in Robert E.C. Wildman, Richard S. Bruno, Handbook of Nutraceuticals and Functional Foods, 2019
Changes in tomato color occur as chlorophylls degrade and carotenoid production increases, as chloroplasts transform into chromoplasts.15 As a result, lycopene content is highly dependent on fruit ripeness. Given the phenotypic and genetic diversity that exists within tomatoes, lycopene concentration can vary from nearly absent in yellow flesh mutants,16 to high pigment and dark green mutants, which can increase lycopene by more than threefold from traditional elite cultivars.17 Orange-colored fruits with the tangerine mutation accumulate less lycopene than red fruit, though this lycopene is more bioavailable.18 According to the USDA Standard Reference 28, raw, ripe tomatoes contain on average 2.57 mg/100 g fruit,13 though reports in the literature can range considerably, from 0.72–20 mg/100 g.19 This challenges estimations of lycopene intake given the larger variability of lycopene content among tomato fruits. Lycopene is also commonly available in purified supplement form or as tomato extracts, though the effects of consuming these supplements on disease risk are not well understood.
Carotenoids
Published in Ruth G. Alscher, John L. Hess, Antioxidants in Higher Plants, 2017
Kenneth E. Pallett, Andrew J. Young
Carotenoids are C40 isoprenoids or tetraterpenes which are present in all green tissues where they are exclusively located in the chloroplast. Carotenoids are also responsible for the yellow to red pigmentation of many plant tissues (i.e., roots, flowers, fruit) where they are located in other plastids such as chromoplasts. There are two classes of carotenoids in plants: (1) the carotenes which are hydrocarbon compounds and (2) the xanthophylls which contain one or more oxygen functions.
Preparation optimisation and storage stability of nanoemulsion-based lutein delivery systems
Published in Journal of Microencapsulation, 2018
Jinan Li, Rui Guo, Hao Hu, Xuejiao Wu, Lianzhong Ai, Yan Wu
Despite the health benefits of lutein, the utilisation of lutein in the food industry suffers from a number of challenges. Lutein is a highly hydrophobic molecule, which restricts its direct incorporation into aqueous-based food formulations, and lutein may be highly susceptible to degradation or isomerisation owing to exposure to light, heat, oxygen, pro-oxidants, and an acidic environment (Boon et al.2010). Consequently, lutein is sensitive to the chemical, mechanical, and physical conditions encountered during food manufacture, storage, transportation, and application. The chemical degradation of lutein could lead to undesirable loss of sensory qualities and bioactivities. In addition, the lutein obtained from natural sources has limited bioavailability, because carotenoids mainly exist in a crystalline form and are naturally entrapped within the chromoplasts in food products, therefore it cannot be thoroughly released during digestion (Salvia-Trujillo and Mcclements 2016). In summary, lutein suffers from water insolubility, low bioavailability, physicochemical instability, and sensitivity to environmental stress, which individually and collectively limit the application of lutein in the food industry.