Fucoxanthin

Fucoxanthin is the signature carotenoid of brown macro- and micro-algae, and is an emerging high-value bioactive for food, cosmetic and pharmaceutical products. Best natural sources include Undaria pinnatifida, Himanthalia elongata, Sargassum horneri and the diatom Phaeodactylum tricornutum whose Fucoxanthin content is increased by low light, low temperature and nitrate-rich media.
Conventional maceration extraction with ethanol/acetone is being replaced by enzyme-, microwave-, pressurised-liquid or super-critical CO2-plus-ethanol extractions that increase yield and protect the sensitive allenic bond. After oral administration, Fucoxanthin is rapidly deacetylated to Fucoxanthinol and then, in the liver, it is oxidised to amarouciaxanthin A. Both metabolites are more bioactive than the parent and they reach the plasma of humans at µM levels without toxicity. Potent antioxidant, anti-inflammatory, anticancer, anti-obesity, neuro- and dermo-protective effects have been reported. Mechanisms include scavenging of ROS, activation of Nrf2/HO-1, modulation of NF-κB and PI3K/Akt, up-regulation of UCP1 in adipose tissue, induction of cell-cycle arrest, apoptosis and inhibition of angiogenesis.

Fig. 1 Characteristics and physical properties of Fucoxanthin. (Lourenço-Lopes C.; et al. 2021)

A novel Fucoxanthin-enriched seaweed gummy was developed to enhance the application of Fucoxanthin in functional foods. The physicochemical properties, antioxidant activity, and photoprotective effects of the gummy, which was prepared using κ-carrageenan, Undaria pinnatifida pulp (UPP), and Fucoxanthin as the main ingredients, were evaluated. Fucoxanthin, which was demonstrated to form a stable network structure with κ-carrageenan by H-bonding, improved the elasticity of the gummy. In addition, the gummy was determined to have good DPPH radical scavenging activity and improved the cell viability in UVB-induced retinal Müller cells, thereby demonstrating a photoprotective effect. In the digestion test, κ-carrageenan and sodium alginate were found to synergistically increase the bioavailability of Fucoxanthin and inhibit its degradation.

Fig. 2 Preparation and characterization of a Fucoxanthin-enriched seaweed gummy. (Liu Y.; et al. 2024)