Astaxanthin is a kind of carotenoid and the highest level product of carotenoids. The structural characteristics of astaxanthin make it easy to react with free radicals to scavenge free radicals and play an antioxidant role in this process. The research shows that the antioxidant activity of astaxanthin is 6000 times that of vitamin C, 800 times that of coenzyme ASTA and 560 times that of EGCG, 75 times of - lipoic acid, 200 times of lutein and 1000 times of vitamin E. As the king of antioxidants, astaxanthin has been found to have more than 100 physiological and biological functions, such as anti-aging, protecting skin health, preventing cardiovascular diseases, inhibiting and preventing diabetes, protecting the eyes and central nervous system, enhancing immunity, relieving exercise fatigue, enhancing energy metabolism and inhibiting tumor.
D'fhorbair Kingsci Biological nana-astaxanthin trí thaighde cleachtais chliniciúil. Réitíonn an tsubstaint le méid na gcáithníní níos lú ná 30nm arna fhorbairt ag córas iompair nana go hiomlán an fhadhb a bhaineann le tuaslagthacht agus cobhsaíocht astaxanthin, déanann astaxanthin fillte go cobhsaí i nana-iompróir, agus féadann sé an éifeachtacht ionsú agus bith-infhaighteacht a mhéadú go mór.
Cén fáth a úsáid Nana-Astaxanthin Liposomal?
Ainm | Tuaslagthacht | Intuaslagtha i saill | Cobhsaíocht | Neamhláithreacht | Iarratas |
Astaxanthin | √ | Capsúil | |||
Astaxanthin CWS | √ | Capsúil, deochanna, cosmaidí | |||
Nana-Astaxanthin Liposomal | √ | √ | √ | √ | Capsúil, táibléad, deochanna, bia, cosmaidí |
Feidhm Réimse na gCosmaidí
Wrinkle ag baint éifeacht nana-liposomal astaxanthin
Moladh úsáide: má chuirtear faoi theocht an tseomra agus téamh go dtí os cionn 40 céim is féidir an ráta díscaoilte a bhrostú. Dosage Molta: 1-5 faoin gcéad . Tá an éifeacht níos fearr le resveratrol agus táirgí eile.
Feidhm Réimse Bia
The encapsulation method to be used will depend on the water content of the food to be further incorporated. Thus, the use of micro or nano emulsified systems (including micro/nanoemulsions, fresh liposomes/nanoliposomes, solid lipid nanoparticles, nanoparticulate lipid systems, etc.) is much more restricted in foods with low or intermediate moisture levels, as well as in reformulated humid foods such as pâtés, sausages or surimi-based products in which moisture adjustment is crucial to modulate their textural properties. Encapsulation methods, such as spray-drying or electrohydrodynamic atomization, among others, which produce dry micro- or nanoparticles, would be preferable in those cases.
