The role of carotenoids in consumer choice and the likely benefits from their inclusion into products for human consumption

Baker, R.T.M.; Günther, Christoph

doi:10.1016/j.tifs.2004.04.0094

Cited by 111 publications

(56 citation statements)

References 20 publications

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“…In addition to providing protein (essential amino acids) and energy, they provide other key nutrients such as vitamins, essential PUFAs, pigments and sterols, which are transferred through the food chain. However, often these do not provide the level of enrichment often sought for zooplankton, and commercial oil emulsions are often used (Baker and Gunther, 2004).…”

Section: Use Of Algae To Enrich Zooplanktonmentioning

confidence: 99%

Natural Products and Aquaculture Development

Emeka¹,

Iloegbunam²,

Gbekele-Oluwa³

et al. 2014

IOSRJPBS

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Section: Use Of Algae To Enrich Zooplanktonmentioning

confidence: 99%

Natural Products and Aquaculture Development

Emeka¹,

Iloegbunam²,

Gbekele-Oluwa³

et al. 2014

IOSRJPBS

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“…Canthaxanthin is added to food, but it has been reported that the intake of foods with added canthaxanthin can lead to canthaxanthin retinopathy, retinal dystrophy and aplastic anemia (Oosterhuis, Remky, Nijinan, Craandijk & de Wolff, 1989;Sujak, 2009;McGuiness & Beaumont, 1985;Daicker, Schiedt, Adnet & Bermond, 1987;Hennekes, 1986;Bluhm, Branch, Johnston & Stein, 1990). Canthaxanthin is also used as a skin tanning agent in cosmetics (Lober, 1985;Baker & Gunther, 2004).…”

Section: Introductionmentioning

confidence: 99%

Identification of products from canthaxanthin oxidation

Mordi

Walton

2016

Food Chemistry

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Canthaxanthin is a carotenoid that lacks pro-vitamin A activity but is known to have antioxidant activity. The products of its oxidation in oxygen were found to be mainly substituted apo-carotenals and apo-carotenones. The product profile resembles that obtained in the oxidation of β-carotene, except that with canthaxanthin these products are the 4-oxo-β-apo-carotenals and 4-oxo-β-apocarotenones. Epoxides and diepoxides were clearly identified from β-carotene oxidation but in contrast, with canthaxanthin, apart from 5,6-epoxy-canthaxanthin, which was detected at the early stage of oxidation and minor quantities of 5,6-epoxy-β-ionone and 5,6-epoxy-4-oxo-β-apo-11-carotenal, no other epoxides were detected. The identities of these products lead us to suggest that the mechanism of canthaxanthin oxidation bears significant similarity to that of β-carotene.

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“…Diversas espécies podem acumular grande concentração de betacaroteno, astaxantina ou cantaxantina, por exemplo, os quais têm uma ampla aplicação como corantes naturais e como antioxidantes (BAKER & GUNTER, 2004;PULZ & GROSS, 2004).…”

Section: Carotenóidesunclassified