USE OF MYCOSPORIN-TYPE AMINO ACID (CHINORINE) AS ANTIOXIDANT

SHINORINE MYCOSPORIN 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 describes the potential use as an antioxidant substance of an amino acid type mycosporin (MAA), specifically of shinorine isolated from the red algae Gymnogongrus devoniensis, in addition to its possible application in pharmaceutical preparations, nutraceuticals, or functional foods, among others, for the prevention of oxidative stress.

Advantages

Chinorine isolated from Gymnogongrus devoniensis 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.