ArticleFood science & nutrition2025
Unveiling the Antiaging Power of Rhodoxanthin From
Article in Food science & nutrition, 2025. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Not yet cited in PubMed.
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9 authors.
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Abstract
Anti-aging research represents a significant and challenging frontier in biomedical science. While rhodoxanthin, a naturally occurring carotenoid, has demonstrated preliminary antioxidant properties, its precise antiaging mechanisms remain poorly understood. This study systematically investigated the antiaging effects of rhodoxanthin in a D-galactose-induced murine aging model with particular focus on elucidating its underlying molecular mechanisms. Our findings revealed that rhodoxanthin administration significantly attenuated oxidative damage in both brain and liver tissues, as evidenced by reduced lipid peroxidation and enhanced activities of key antioxidant enzymes. At the optimal dosage (80 mg/kg rhodoxanthin), antioxidant enzyme activities were restored to 84.3% (CAT), 66.7% (SOD), and 145% (GPX) of model control levels in the liver and 61.36% (CAT), 4.2% (SOD), and 22.2% (GPX) in the brain. Mechanistic studies indicated that rhodoxanthin's antiaging effects were mediated through modulation of the nuclear factor erythroid-related factor Nrf2 and PI3K/Akt signaling pathways. Quantitative analysis demonstrated significant upregulation of Nrf2, PI3K, and Akt expression in both hepatic and cerebral tissues of aging mice, and behavioral assessments confirmed that rhodoxanthin not only served as a potent natural antioxidant but also improved memory retention and cognitive function in aged subjects. These results collectively established rhodoxanthin as food-functional component, with dual protective effects against both oxidative damage and cognitive decline. Rhodoxanthin could be used as a natural antioxidant in the food industry.
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