Showing posts with label antioxidant. Show all posts
Showing posts with label antioxidant. Show all posts

Monday, November 16, 2015

Solix Algredients introduces Solasta Astaxanthin to B2B marketplace

We know that, Astaxanthin /æstəˈzænθɨn/ is a keto-carotenoid.  It belongs to a larger class of chemical compounds known as terpenes, which are built from five carbon precursors; isopentenyl diphosphate (or IPP) and dimethylallyl diphosphate (or DMAPP). Astaxanthin is classified as a xanthophyll (originally derived from a word meaning "yellow leaves" since yellow plant leaf pigments were the first recognized of the xanthophyll family of carotenoids), but currently employed to describe carotenoid compounds that have oxygen-containing moities, hydroxyl (-OH) or ketone (C=O), such as zeaxanthin and canthaxanthin. Indeed, astaxanthin is a metabolite of zeaxanthin and/or canthaxanthin, containing both hydroxyl and ketone functional groups. Like many carotenoids, astaxanthin is a colorful, lipid-soluble pigment. This colour is due to the extended chain of conjugated (alternating double and single) double bonds at the centre of the compound. This chain of conjugated double bonds is also responsible for the antioxidant function of astaxanthin (as well as other carotenoids) as it results in a region of decentralized electrons that can be donated to reduce a reactive oxidizing molecule.

Solix Algredients, Inc. has introduced Solasta™ Astaxanthin to the B2B ingredients marketplace.

Skeletal formula of astaxanthin

Solasta™ is a natural astaxanthin extract produced from the microalga Haematococcus pluvialis, the richest natural source of the antioxidant. Research has shown that algal astaxanthin has superior antioxidant activity compared to other well-known antioxidants.

Solasta™ Astaxanthin is an excellent source of astaxanthin for use in dietary supplement and personal care applications. Solasta™ is non-GMO, vegetarian, and extracted in the USA. The extraction uses super-critical carbon dioxide to ensure the safety, quality, and consistency of Solasta™.

Solix Algredients is now leveraging its extensive algal cultivation expertise to supply functional ingredients for consumer end-use. "The launch of Solasta™ Astaxanthin coincides with the repositioning of Solix Algredients as a global, B2B supplier of high quality natural ingredients derived from algae," explained James Tuan, Chief Commercial Officer.

Solasta™ will be sold to manufacturers and marketers of dietary supplement and personal care products. "Solasta™ Astaxanthin is the first commercial product in our portfolio of algae-based B2B ingredients," noted Mr. Tuan.

Solasta™ Astaxanthin is manufactured in accordance with industry best practices and guidelines (current Good Manufacturing Practice - GMP) defined by the United States Food and Drug Administration (FDA). Solasta™ meets the strict quality standards set forth in the Astaxanthin Esters Monographs of the Food Chemical Codex and the US Pharmacopeia.

Thursday, August 4, 2011

Taxoxifen combined with dasatinib reverses chemo-resistance in breast cancer cells

Researchers from Thomas Jefferson University Hospita,  found that taxoxifen combined with dasatinib, a protein-tyrosine kinase inhibitor, reverses the chemo-resistance caused by cancer-associated fibroblasts in the surrounding tissue by normalizing glucose intake and reducing mitochondrial oxidative stress, the process that fuels the cancer cells. 

In this study, researchers sought to better understand drug resistance by looking at the metabolic basis in an ER (+) cell line and cancer-associated fibroblasts.  Researchers claim that the  resistance to chemotherapeutic agents is a metabolic and stromal phenomenal  and the drug combination had an "antioxidant effect" in these types of cancer cells.  

Researchers showed that ER (+) cancer cells alone responded to tamoxifen but when co-cultured with human fibroblasts had little to no effect. Similarly, dasatinib, a chemotherapy drug used to treat leukemia patients who can no longer benefit from other medications, had no effect on fibroblasts alone or cancer cells. Together, however, the drugs prevented the cancer cells co-cultured with the fibroblasts from using high-energy nutrients from the fibroblasts. Researchers conclude that, 

"The drugs have no effect when they are used alone-it's in unison when they effectively kill the cancer cells in the presence of fibroblasts and combination resulted in nearly 80 percent cell death" 


Wednesday, June 22, 2011

Strawberries improve antioxidant capacity of blood

Thursday, February 3, 2011

Maillard reaction is the principle contributor to the antioxidant capacity of coffee brews ......

Food scientists at the University of British Columbia have been able to pinpoint more of the complex chemistry behind coffee's much touted antioxidant benefits, tracing valuable compounds to the roasting process.  Yazheng Liu and Prof. David Kitts found that the prevailing antioxidants present in dark roasted coffee brew extracts result from the green beans being browned under high temperatures.

Liu and Kitts analyzed the complex mixture of chemical compounds produced during the bean's browning process, called the "Maillard reaction (a chemical reaction between an amino acid and a reducing sugar, usually requiring heat). The term refers to the work by French chemist Louis-Camille Maillard who in the 1900s looked at how heat affects the carbohydrates, sugars and proteins in food, such as when grilling steaks or toasting bread. Previous studies suggested that antioxidants in coffee could be traced to caffeine or the chlorogenic acid (see structures above and below respectively)  found in green coffee beans, but the present results clearly show that the Maillard reaction is the main source of antioxidants claims the researchers.  Researchers conclude that that coffee beans lose 90 per cent of their chlorogenic acid during the roasting process, LFS food science professor and director of the Food, Nutrition and Health program.

Ref : Yazheng Liu and David D. Kitt, Food Research International.