We previously evaluated the antioxidative effects of astaxanthin intake in the aqueous humor by measuring reactive oxygen species-related parameters, including O scavenging activity, HO level, and total hydroperoxides level. In this study, we analyzed the antioxidative effects of astaxanthin in relation to age in 16 males and 19 females (average age 71.3 and 70.6, respectively) who underwent bilateral cataract surgery on one side before and the other side after astaxanthin intake (6 mg/day for 2 weeks). None of the parameters correlated with age before astaxanthin intake, but only total hydroperoxides level was significantly correlated after the astaxanthin intake ( = 0.4, <0.05). Total hydroperoxides levels were similar in younger and older patients (<70 vs ≥70 years) before astaxanthin, but decreased significantly more in younger patients (-0.21 ± 0.18 vs -0.05 ± 0.31, <0.05) after the intake, resulting in significantly different levels (<0.05). The previously observed decrease in mean total hydroperoxides levels following astaxanthin intake was therefore considered likely to be attributable to a greater response in younger subjects. Given that total hydroperoxides levels reflect general antioxidative status, astaxanthin intake may exert a greater antioxidative effect in younger patients. Further comparative studies involving younger subjects and different astaxanthin doses are needed.
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http://dx.doi.org/10.3164/jcbn.20-87 | DOI Listing |
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Department of Nutritional Sciences, University of Connecticut, Storrs, CT, USA.
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View Article and Find Full Text PDFFood Chem
January 2025
Marine Science Research Institute of Shandong Province, Qingdao 266104, China; Municipal Engineering Research Center of Aquatic Biological Quality Evaluation and Application, Qingdao 266104, China. Electronic address:
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View Article and Find Full Text PDFJ Agric Food Chem
August 2024
College of Food Science and Engineering, Jilin University, 5333 Xi'an Road, Changchun 130062, China.
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