- Canthaxanthin is a carotenoid pigment that belongs to the xanthophyll family, naturally occurring in green algae, bacteria, crustaceans, and some mushrooms. It appears as a dark red-orange crystalline substance and is known for its powerful antioxidant properties. The compound has a molecular structure consisting of conjugated double bonds, which gives it its characteristic color and antioxidant capabilities.
- In nature, canthaxanthin serves multiple biological functions. It acts as a photoprotectant, helping organisms cope with excessive light exposure and oxidative stress. Some bacteria produce canthaxanthin as a protective mechanism against harsh environmental conditions. In birds, it contributes to the bright red coloration of flamingos and other species that acquire it through their diet.
- Commercially, canthaxanthin is synthesized for use as a food colorant (E161g) in various applications, including aquaculture feed to enhance the pink color of farmed salmon and trout. It’s also used in poultry farming to intensify the yellow-orange color of egg yolks. The food industry employs it as a color additive in various products, though its use is regulated due to safety concerns at high doses.
- The compound gained attention in the cosmetic industry during the 1970s as a “tanning pill” to achieve a sun-tanned appearance without UV exposure. However, this application raised significant health concerns due to potential side effects, including the formation of crystalline deposits in the retina (canthaxanthin retinopathy) when consumed in high doses. As a result, this use is now discouraged or banned in many countries.
- From a biochemical perspective, canthaxanthin functions as a powerful antioxidant, capable of neutralizing reactive oxygen species and free radicals. Research suggests it may have potential health benefits, including anti-inflammatory properties and possible protection against certain types of cancer and cardiovascular diseases. However, more research is needed to fully understand its therapeutic potential.
- The absorption and metabolism of canthaxanthin in the body involve complex processes. Like other carotenoids, it is fat-soluble and requires dietary fat for optimal absorption. Once absorbed, it can accumulate in various tissues, including adipose tissue and the retina. The body’s ability to utilize and store canthaxanthin varies among individuals and depends on various factors, including diet and overall health status.
- Recent research focuses on developing improved methods for synthetic production, exploring new applications in food and feed industries, and investigating potential therapeutic uses. Scientists are also studying its role in photoprotection and its potential applications in preventing light-induced damage in both biological systems and industrial products.
