Preprint Review Version 1 Preserved in Portico This version is not peer-reviewed

Antioxidant and Anti-inflammatory Mechanisms of Astaxanthin in Cardiovascular Diseases

Version 1 : Received: 3 August 2020 / Approved: 5 August 2020 / Online: 5 August 2020 (09:53:14 CEST)

How to cite: Parga Martins Pereira, C.; Remondi Souza, A.C.; Rodrigues Vasconcelos, A.; Sacramento Prado, P.; Name, J.J. Antioxidant and Anti-inflammatory Mechanisms of Astaxanthin in Cardiovascular Diseases. Preprints 2020, 2020080119. https://doi.org/10.20944/preprints202008.0119.v1 Parga Martins Pereira, C.; Remondi Souza, A.C.; Rodrigues Vasconcelos, A.; Sacramento Prado, P.; Name, J.J. Antioxidant and Anti-inflammatory Mechanisms of Astaxanthin in Cardiovascular Diseases. Preprints 2020, 2020080119. https://doi.org/10.20944/preprints202008.0119.v1

Abstract

Cardiovascular disease is the most common cause of death. Oxidative stress and inflammation are pathophysiological processes involved in the development of cardiovascular diseases, so anti-inflammatory and antioxidant agents that modulate redox balance have become the targets of research to evaluate their molecular mechanisms and therapeutic properties. Astaxanthin, a carotenoid of the xanthophyll group, has potent antioxidant effects due to its molecular structure and its arrangement in the plasma membrane, factors that favor the neutralization of reactive oxygen and nitrogen species. This carotenoid also stands out for its anti-inflammatory activity, possibly interrelated with its antioxidant effect, as well as for its modulation of lipid and glucose metabolism. Considering the potential positive effects of astaxanthin on cardiovascular health evidenced by preclinical and clinical studies, this paper describes the molecular and cellular mechanisms related to the antioxidant and anti-inflammatory properties of this carotenoid in cardiovascular diseases, especially atherosclerosis.

Keywords

astaxanthin; cardiovascular disease; atherosclerosis; inflammation; oxidative stress; carotenoids; antioxidant

Subject

Biology and Life Sciences, Food Science and Technology

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