Litopenaeus vannamei muscle carotenoids versus astaxanthin: A comparison of antioxidant activity and in vitro protective effects against lipid peroxidation

Author:

da Silva Fabiana Ourique,Tramonte Vera L.C.G.,Parisenti Jane,Lima-Garcia Juliana F.,Maraschin Marcelo,da Silva Edson L.

Funder

Programme of Post-graduation in Nutrition

Publisher

Elsevier BV

Subject

Biochemistry,Food Science

Reference42 articles.

1. Stability studies on astaxanthin extracted from fermented shrimp byproducts;Armenta;The Journal of Agricultural and Food Chemistry,2009

2. Pigmentation of Pacific white shrimp (Litopenaeus vannamei, Boone, 1931) with esterified and saponified from red chili (Capsicum annum) in comparison to astaxanthin;Arredondo-Figueroa;Revista Mexicana de Ingeniería Química,2003

3. Effects of β-carotene source, Dunaliella salina, and astaxanthin on pigmentation, growth, survival and health of Penaeus monodon;Boonyaratpalin;Aquaculture Research,2001

4. A rapid and sensitive method for the quantification of microgram quantities of protein utilizing the principle of protein-dye binding;Bradford;Analytical Biochemistry,1976

5. An introduction to free radical biochemistry;Cheeseman;British Medical Bulletin,1993

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