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| A Review of Factors Influencing Astaxanthin Bioavailability and Methods for Its Improvement |
| CHEN Fangtian, GU Caixia, ZHOU Qingxin, ZHANG Yong, GAO Hui |
| 1. Rizhao Key Laboratory of Efficient Utilization of Marine Food Resources, Shandong Engineering Research Center for Efficient Utilization Technology of Marine Food Resources, Shandong Engineering and Technology Research Center for Marine Crustacean Resources Comprehensive Utilization, Rizhao Polytechnic, Rizhao 276826, China; 2. Yunnan Ai’erkang Biotechnology Co. Ltd., Chuxiong 675000, China |
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Abstract Astaxanthin has attracted much attention in foods, health products, medicine and other industries due to its excellent antioxidant and blood-brain barrier penetrating properties. However, due to its water insolubility, easy degradation and inactivation, natural astaxanthin has low bioavailability, severely limiting its application. Therefore, it is of great significance to study strategies to improve the bioavailability of astaxanthin. The molecular structure, the food matrix effect and host condition have important effects on the bioavailability of astaxanthin. Studies show that the bioavailability of astaxanthin can be significantly improved by optimizing food processing, designing a scientific delivery system and building a co-digestion system. In this paper, the absorption mechanism of astaxanthin, the factors influencing its bioavailability and the methods for its improvement are reviewed, and an outlook is given on future trends and prospects for astaxanthin bioavailability research. This review is expected to provide a reference for exploring the nutritional function of astaxanthin and developing its related products.
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2025, Vol. 39 
