Natural Pigment Fucoxanthin 3351-86-8

What is Fucoxanthin?

Fucoxanthin, also known as brown algae and fucoxanthin, is a natural pigment of xanthophyll in carotenoids, accounting for more than 10% of the total amount of about 700 naturally occurring carotenoids. It is light yellow to brown in color and is a pigment contained in brown algae, diatoms, golden algae and yellow-green algae. It is widely found in various algae, marine phytoplankton, aquatic shellfish and other animals and plants.

The efficacy and function of Fucoxanthin

Antioxidant

Fucoxanthin has excellent antioxidant biological activity, and its antioxidant capacity is about 13.5 times that of vitamin E. It can reduce oxidation-induced cell damage or death and reduce the incidence of various chronic diseases. In addition to the polyene skeleton of general carotenoids, fucoxanthin has unique monoepoxy, allene and other special groups, all of which have strong antioxidant capacity. The antioxidant activity of fucoxanthin is related to the number of oxygen atoms in the molecule. There are 6 oxygen atoms in the fucoxanthin molecule, and it is more sensitive to free radicals, especially in anoxic environments.

Weight Management
Fucoxanthin can activate a protein called UCP1, which promotes fat decomposition. It can also stimulate the liver to produce DHA, which lowers cholesterol levels. Fucoxanthin can lower cholesterol and triglyceride levels, thereby preventing excessive fat accumulation; in addition, fucoxanthin and its metabolites can inhibit the activity of glycerol-3-phosphate dehydrogenase, thereby playing an anti-obesity role.

‌Anti-inflammatory 
Fucoxanthin has anti-inflammatory effects and can reduce inflammatory responses in the body.

Application direction

Health care products industry
Fucoxanthin cannot be synthesized in the human body and can only be ingested through diet. Eating foods rich in fucoxanthin is beneficial to the human body, including anti-oxidation, weight loss, eye protection and other effects.

Food industry
Fucoxanthin itself is a natural pigment that can make food appear orange and is a commonly used food colorant for humans. For example, in the processing of baked foods such as butter, pies, and green tea pastries, it plays a role in improving the color of food; it can be added to poultry feed as an egg yolk colorant to improve the color of egg products; in order to reduce the risk of nitrosamine formation during the marinating process, natural pigments such as fucoxanthin are usually added to marinated meat products to reduce the addition of nitrites.