Oxidative Stress and Marine Carotenoids: Application by Using Nanoformulations

Abstract

Carotenoids are natural fat-soluble pigments synthesized by plants, algae, fungi and microorganisms. They are responsible for the coloration of different photosynthetic organisms. Although they play a role in photosynthesis, they are also present in non-photosynthetic plant tissues, fungi, and bacteria. These metabolites have mainly been used in food, cosmetics, and the pharmaceutical industry. In addition to their utilization as pigmentation, they have significant therapeutically applications, such as improving immune system and preventing neurodegenerative diseases. Primarily, they have attracted attention due to their antioxidant activity. Several statistical investigations indicated an association between the use of carotenoids in diets and a decreased incidence of cancer types, suggesting the antioxidant properties of these compounds as an important factor in the scope of the studies against oxidative stress. Unusual marine environments are associated with a great chemical diversity, resulting in novel bioactive molecules. Thus, marine organisms may represent an important source of novel biologically active substances for the development of therapeutics. Marine carotenoids (astaxanthin, fucoxanthin, β-carotene, lutein but also the rare siphonaxanthin, sioxanthin, and myxol) have recently shown antioxidant properties in reducing oxidative stress markers. Numerous of bioactive compounds such as marine carotenoids have low stability, are poorly absorbed, and own very limited bioavailability. The new technique is nanoencapsulation, which can be used to preserve marine carotenoids and their original properties during processing, storage, improve their physiochemical properties and increase their health-promoting effects. This review aims to describe the role of marine carotenoids, their potential applications and different types of advanced nanoformulations preventing and treating oxidative stress related disorders.

Protective Effects of Fucoxanthin on High Glucose- and 4-Hydroxynonenal (4-HNE)-Induced Injury in Human Retinal Pigment Epithelial Cells

“…We used a catalase assay kit and DCFDA to measure the change of oxidative stress. The results showed that the fucoxanthin, which has a high antioxidant ability according to a previous study [12], increased the catalase activity (Figure 7D,E) and decreased the ROS level (Figure 7B,C,E,F), which may alter the 4-HNE-and high glucose-induced oxidative stress. This demonstrates the antioxidant effect to recover the oxidative stress caused by 4-HNE-and high glucose-induced retinopathy.…”

“…Fx has high antioxidative activity, greater than α-tocopherol [11]. In addition to being an antioxidant [12], Fx was found to lower the lipid peroxidation [13] and possess anti-fungal [14,15], anti-inflammatory [16], anti-hyperuricemia [17], and anti-tumor [18] effects. Fx was further researched regarding DNA damage and in having a protective effect on cardiovascular diseases [19].…”

Benefits under the Sea: The Role of Marine Compounds in Neurodegenerative Disorders

“…Most carotenoids are tetraterpenoid compounds consisting of eight isoprene units and are responsible for the red, orange, and yellow colors of archaea and fungi, algae, plants. In the marine environment, these molecules are obtained by macroalgae, bacteria, and unicellular phytoplankton and play numerous and important functions, including protect chlorophyll via absorbing light energy and scavenging free radicals of oxygen [ 124 ]. Animals cannot synthesize carotenoids de novo and need to ingest carotenoids via supplementation or diet.…”

Xanthophylls from the Sea: Algae as Source of Bioactive Carotenoids

“…In addition, these CA obtained from algae can be co-extracted with other bioactive components such as polysaccharides or fatty acids. Therefore, the idea of incorporating CA in foods, nutraceuticals, or cosmetic products is of increasing interest due to their effective bioactive properties [ 173 ]. However, to develop and evaluate the viability of any food or cosmetic products that maintain these activities, it is necessary to know its bioactivity, bioavailability, and bioaccesibility [ 174 ].…”