ReviewAntioxidants (Basel, Switzerland)2024
Recent Advances in Astaxanthin as an Antioxidant in Food Applications.
Review in Antioxidants (Basel, Switzerland), 2024. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 18 papers, 1 of them a synthesis that pooled it.
What it found
Each row is one number read from the abstract, on the scale the paper reported it, with its interval. Left of the dashed line favours the treatment, right favours the comparator. Under each row is the sentence it came from. New to these charts? A ten-minute tutorial.
The abstract states no effect estimate the extractor could read, or names no intervention and outcome on the map, so this paper lights no cell and moves no belief. It is still indexed, cited and linked below.
The trial behind it
Trials whose registry record cites this paper, or whose number appears in the abstract. A trial that started after this paper was published is citing it as background, not reporting it.
Neither the registry nor the abstract names a trial number. If this is a trial report, that itself is worth knowing.
Who cites it
18 citing papers in PubMed, 1 synthesis or guideline pooled it.
- Exploring the benefits of astaxanthin as a functional food ingredient: Its effects on oxidative stress and reproductive outcomes in women with PCOS - A systematic review and single-arm meta-analysis of randomized clinical trials.Naunyn-Schmiedeberg's archives of pharmacology · 2025Pooled it
- Lessons From Astaxanthin Therapy to Combat Oral Premalignant and Malignant Lesions: A Narrative Review.Health science reports · 2026Article
- Exploring the Multifunctional Benefits of Astaxanthin in Aging, Oxidative Stress, Immune Dysfunction, Gut and Skin Health.Antioxidants (Basel, Switzerland) · 2026Review
- Absorption characteristics andRSC advances · 2025Article
- A universal strategy for real-time discrimination and evaluation of food freshness using natural colorants as indicators: from detection to antioxidant and antibacterial properties.NPJ science of food · 2025Review
- Therapeutic Potential of Astaxanthin for Body Weight Regulation: A Systematic Review and Meta-Analysis with Dose-Response Assessment.Pharmaceuticals (Basel, Switzerland) · 2025Review
- Astaxanthin ameliorates necroptosis through bisphenol-A exposure by regulating brain RIPK1/FADD/RIPK3/MLKL pathway in adult male rats.Environmental analysis, health and toxicology · 2025Article
- Antiviral Activity ofPathogens (Basel, Switzerland) · 2025Article
- The Fundamental Role of Nutrients for Metabolic Balance and Epigenome Integrity Maintenance.Epigenomes · 2025Review
- Recent advances in carotenoid absorption, distribution, and elimination.Biochimica et biophysica acta. Molecular and cell biology of lipids · 2025Review
- Stage-Specific Effects of TiOMarine drugs · 2025Article
- Encapsulation Techniques to Enhance Astaxanthin Utilization as Functional Feed Ingredient.Marine drugs · 2025Article
- Unveiling astaxanthin: biotechnological advances, delivery systems and versatile applications in nutraceuticals and cosmetics.Archives of microbiology · 2025Review
- Article
- Astaxanthin-Based Biomaterials for Tissue Repair and Drug Delivery Systems.Biomaterials research · 2025Review
- Evaluation of astaxanthin stability under varying temperatures and ultraviolet irradiation durations based on Raman spectroscopy.Food chemistry: X · 2024Article
- The Effects of Astaxanthin on Metabolic Syndrome: A Comprehensive Review.Marine drugs · 2024Review
- Biological activities of astaxanthin in the treatment of neurodegenerative diseases.Neurodegenerative disease management · 2024Review
Corrections and comments
PubMed lists nothing against this paper. Absence here is not a guarantee, only a check that was made.
Authors and funding
3 authors.
Funding
Abstract
In recent years, astaxanthin as a natural substance has received widespread attention for its potential to replace traditional synthetic antioxidants and because its antioxidant activity exceeds that of similar substances. Based on this, this review introduces the specific forms of astaxanthin currently used as an antioxidant in foods, both in its naturally occurring forms and in artificially added forms involving technologies such as emulsion, microcapsule, film, nano liposome and nano particle, aiming to improve its stability, dispersion and bioavailability in complex food systems. In addition, research progress on the application of astaxanthin in various food products, such as whole grains, seafood and poultry products, is summarized. In view of the characteristics of astaxanthin, such as insolubility in water and sensitivity to light, heat, oxygen and humidity, the main research trends of astaxanthin-loaded systems with high encapsulation efficiency, good stability, good taste masking effect and cost-effectiveness are also pointed out. Finally, the possible sensory effects of adding astaxanthin to food aresummarized, providing theoretical support for the development of astaxanthin-related food.
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What OpenQuestion holds
Registered trials
Read under generation 80e0d062 · epoch 390. Bibliography from PubMed, PubMed Central and OpenAlex; grants from NIH RePORTER; trial links from ClinicalTrials.gov; estimates, votes and beliefs from the OpenQuestion graph.