USE OF A MYCOSPORIN-TYPE AMINO ACID (PORPHYRA 334) AS AN ANTIOXIDANT

MICOSPORIN PORFIRA 334 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 amino acid mycosporin (MAA), specifically from Porphyra leucosticta, for the prevention of oxidation or deterioration in cosmetic and pharmaceutical products.

Advantages

The mycosporin-type amino acid MMA 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 biotechnological, cosmetic and pharmaceutical sector for the prevention of deterioration due to oxidation of products, mainly of a cosmetic and pharmaceutical nature.