Astaxanthin, a powerful marine antioxidant found in krill oil
Research on marine plants and animals continues to surprise us. Nature definitely provides us with the food and medicine we need; we just have to look for them somewhere on the planet.
The information that fish and crustaceans such as Krill are characterized by their high content of so-called long-chain Omega-3 polyunsaturated fatty acids, such as eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA) has been important, and no less important is the fact that there are algae and crustaceans that are also rich in an antioxidant called Astaxanthin.
There is growing evidence that astaxanthin has powerful antioxidant and anti-inflammatory properties and prevents apoptosis (a type of cell death in which a series of molecular steps leads to a cell's demise). Therefore, its consumption may result in various health benefits, with potential therapeutic applications.
The consumption of early antioxidants was linked to fruits and vegetables , foods rich in vitamins and minerals, including beta-carotene, vitamin A, vitamin C, vitamin E, and selenium, all of which have antioxidant potential. However, products derived from marine animals and plants have recently gained popularity for their antioxidant properties, such as astaxanthin. This carotenoid , belonging to the terpene phytochemical series , is a pigment that gives some plants and animals, like crustaceans, their characteristic color. It can be found in microalgae, salmon, trout, crustaceans such as krill, and the feathers of some birds.
Antioxidants are substances found in everyday foods that can prevent the adverse effects of reactive species on normal human physiological functions. They help neutralize excess free radicals during the body's natural oxidative activity. The production of free radicals, a natural process, is regulated by various metabolic pathways because they represent the first line of defense for living organisms. However, while they are important for maintaining health, an imbalance between endogenous antioxidants and free radicals (oxidative stress) is associated with various diseases and human aging.
A free radical is a molecule with an unpaired electron that is produced daily in our bodies as a result of biological reactions occurring in cells. These molecules are unstable due to the loss of an electron and are highly reactive, constantly seeking to replace that electron. Free radicals cause aging, DNA damage, cardiovascular disease, arteriosclerosis, diabetes, cancer, and increase levels of bad cholesterol. Antioxidants are various compounds that capture or neutralize free radicals by donating an electron, thereby deactivating and neutralizing the chain reaction through which the damage caused by free radicals propagates. It is possible for an antioxidant molecule to become unstable upon donating an electron; however, the structure of astaxanthin has many conjugated double bonds and therefore many electrons that it can donate without becoming unstable. This characteristic makes it particularly potent compared to other antioxidants. Furthermore, it can interact between water and fat, making it more effective, and can cross the blood-brain barrier, where it exerts greater protection on neurological health.
Another important property is that astaxanthin cannot function as a pro-oxidant (molecules that generate oxidation), which can happen with other antioxidants when present in higher concentrations. This is one of the reasons why it is recommended to consume antioxidant supplements in moderation. Astaxanthin does not function as a pro-oxidant, even when consumed in large quantities.
The natural desire of every human being is to avoid illness and age healthily; hence the impact on consumers of the so-called "health market," which is expanding more and more each day worldwide. This includes foods with antioxidants, considered functional foods, which can be described as natural or industrialized food products (animal or vegetable) that are part of the daily diet, providing nutrients and also having other bioactive components. They may also contain additional ingredients such as fiber, vitamins, minerals, or have certain compounds (saturated fats or sugars) removed to make them more nutritious.
So-called supplements have also flooded the market, providing us with the necessary amount of a substance our bodies may be deficient in. It's important to remember that we don't always have the opportunity to naturally ingest sufficient quantities of all the necessary nutrients, and this is one way to help us stay healthy and young.
The multiple properties of Astaxanthin have led researchers to study its benefits, among which many stand out that are related to health and anti-aging.
- It benefits skin health, softens wrinkles, helps lighten typical age spots, and maintains the moisture necessary for a healthy dermis.
- It improves vision, helps protect against degenerative eye diseases, and acts as an effective shield against the effects of sunlight, cataracts, and macular degeneration.
- It promotes the stabilization of the cardiovascular system and blood pressure. Its benefits also extend to the bloodstream, where it increases HDL cholesterol levels and decreases triglycerides.
- It is a powerful anti-inflammatory that helps with all health problems related to inflammation, from joint problems and rheumatoid arthritis to reducing the risk of developing cancer.
- It protects neurons and may help slow the effects of age-related cognitive decline and decreased psychomotor function.
- It helps to curb cytokine storm, acute lung injury, acute respiratory syndrome, and sepsis, which are common in severe cases of COVID-19.
A supplement like krill oil becomes a very beneficial product for health because the presence of an antioxidant such as astaxanthin, omega-3 fatty acids, phospholipids, and choline are all substances necessary for a better quality of life. Furthermore, it represents an alternative for those who, for whatever reason, cannot ingest them naturally.
Ramona Ávila Núñez, Ph.D.
References:
- Coronado H, Marta, Vega y León, Salvador, Gutiérrez T, Rey, Vázquez F, Marcela, & Radilla V, Claudia. (2015). Antioxidants: current perspective for human health. Chilean Journal of Nutrition , 42 (2), 206-212. https://dx.doi.org/10.4067/S0717-75182015000200014
- Tatas Hardo Panintingjati Brotosudarmo, Leenawaty Limantara, Edi Setiyono, and Heriyanto. (2020) Astaxanthin structures and their implications for therapeutic application. International Journal of Food Science. https://doi.org/10.1155/2020/2156582
- Special Issue Astaxanthin: A Potential Therapeutic Agent . Marine Drugs (2020) 18(7), 341; https://doi.org/10.3390/md18070341