Prematüre buzağıların bakım ve tedavisine güncel yaklaşımlar
Abstract
Astaxanthin, a natural antioxidant, is a carotenoid widely used in aquaculture, in the production of trout and shellfish to provide the pink color of meat. Although this application has been used for over thirty years since the nineties, it is one of the most important pigments for food colouring industry today. Additionally, astaxanthin plays an important role in improving egg and sperm quality in fish reproductive processes. The world market is dominated by the use of synthetic astaxanthin, besides, interest in natural sources of the pigment has grown considerably recently. The most common sources of natural astaxanthin are the green algae Haematococcus pluvialis, the red yeast Phaffia rhodozyma, as well as crustacean byproducts. Astaxanthin is an antioxidant that has increased demand in the nutraceutical market as an encapsulated product. In addition, the consumption of astaxanthin has many health benefits, such as the prevention of cardiovascular diseases, strengthening the immune system, bioactivity against Helycobacter pylori, and prevention of cataracts. This article reviews the available evidence on astaxanthin chemistry and its potential beneficial effects on living things
Keywords
References
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Details
Primary Language
Turkish
Subjects
Veterinary Sciences
Journal Section
Review
Authors
Mahmut Ok
*
0000-0002-8210-6735
Türkiye
Merve İder
0000-0003-2928-5452
Türkiye
Muhammed Kapar
This is me
0000-0002-8127-6994
Türkiye
İbrahim Yıldız
This is me
0000-0001-9052-6046
Türkiye
Publication Date
December 31, 2021
Submission Date
June 29, 2021
Acceptance Date
November 23, 2021
Published in Issue
Year 2021 Volume: 6 Number: 3


