Antioxidant Effect of Astaxanthin
on Phospholipid Peroxidation in Human Erythrocytes

This section is compiled by Frank M. Painter, D.C.
Send all comments or additions to:    Frankp@chiro.org

FROM:   British Journal of Nutrition 2011 (Jun);   105 (11):   1563-1571 (Epub Jan 31)

Nakagawa K, Kiko T, Miyazawa T, Carpentero Burdeos G, Kimura F, Satoh A, Miyazawa T.

Food and Biodynamic Chemistry Laboratory, Graduate School of Agricultural Science, Tohoku University, Sendai 981-8555, Japan.

Dementias are disorders with symptoms of memory loss and a decrease in cognition and the ability to reason. Dementia, sometimes called "senility," is not a part of the normal aging process, and shows that some other disease may be present. Dementia affects a person's ability to be successful in carrying out their activities of daily living. Accurate diagnosis of the disease that is present is necessary for treating the dementia properly. Astaxanthin belongs to a group of compounds called carotenoids. While b-carotene is a vitamin A precursor, astaxanthin cannot be converted to vitamin A. In laboratory studies, astaxanthin has been reported to be typically at least 10 times more potent as an antioxidant than the other standard carotenoids such as canthaxanthin, b-carotene, lutein, lycopene, tunaxanthin and zeaxanthin. Astaxanthin provides the rich pink color observed in various aquatic species including salmon, crabs, lobster, shrimp and even some nonaquatic species such as the flamingo (whose diet includes some astaxanthin-producing organisms). A study published in the British Journal of Nutrition investigated the effect of astaxanthin on phospholipid hydroperoxides, which are known to accumulate abnormally in the red blood cells of people with dementia. The study included 30 healthy volunteers between the ages of 50 and 69 years who were randomly assigned to receive either 6 mg or 12 mg of astaxanthin or 0 mg placebo per day for 12 weeks. The results revealed that after 12 weeks of treatment, levels of phospholipid hydroperoxides were significantly lower in erythrocytes following astaxanthin supplementation with reductions in the order of about 40 and 50 percent in the 6 and 12 mg groups, respectively, compared with no significant change in the placebo group. These findings suggest that supplementation with astaxanthin improved erythrocyte antioxidant status and decreased phospholipid hydroperoxides levels, which may help prevent dementia. From: Astaxanthin May Prevent Dementia

The Abstract:

Phospholipid hydroperoxides (PLOOH) accumulate abnormally in the erythrocytes of dementia patients, and dietary xanthophylls (polar carotenoids such as astaxanthin) are hypothesised to prevent the accumulation. In the present study, we conducted a randomised, double-blind, placebo-controlled human trial to assess the efficacy of 12-week astaxanthin supplementation (6 or 12 mg/d) on both astaxanthin and PLOOH levels in the erythrocytes of thirty middle-aged and senior subjects. After 12 weeks of treatment, erythrocyte astaxanthin concentrations were higher in both the 6 and 12 mg astaxanthin groups than in the placebo group. In contrast, erythrocyte PLOOH concentrations were lower in the astaxanthin groups than in the placebo group. In the plasma, somewhat lower PLOOH levels were found after astaxanthin treatment. These results suggest that astaxanthin supplementation results in improved erythrocyte antioxidant status and decreased PLOOH levels, which may contribute to the prevention of dementia.

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