MYCOSPORIN TYPE AMINO ACID (M-gly) AS ANTIOXIDANT

MYCOSPORIN M-gly PROMOTION

Description

Free radicals are associated with a wide range of pathologies and diseases such as Alzheimer's or Parkinson's and conditions related to sun exposure such as cataracts, photoaging, inflammatory episodes and neoplasms. They are also responsible for the oxidation of fats in food, which is the most important form of deterioration after alterations produced by microorganisms. With oxidation, rancid odors and flavors appear, color and texture are altered, and nutritional value decreases as some vitamins and polyunsaturated fatty acids are lost. In addition, the products formed in oxidation can be harmful to health. An antioxidant is defined as a substance that in low concentrations compared to an oxidizable substrate, delays or prevents its oxidation. Thus, the present invention presents the potential of the MAA M-gly isolated from Lychyna pygmaea as a radical scavenger and inhibitor of lipid peroxidation. The compound could be used in therapeutic applications and in non-medical applications for the stabilization of compounds susceptible to oxidative deterioration, in the preservation of food or related products, and in nutritional supplements, nutraceuticals, functional foods or parapharmacy due to its antioxidant properties to prevent the oxidative stress.

Advantages

The amino acid type mycosporin M-gly has antioxidant properties comparable to other commercial compounds with the advantage of being of natural origin.

Uses and Applications

The present invention falls within the biotechnology, pharmaceutical and food sector, and can be used as an antioxidant for the stabilization of different types of compounds, as well as food.