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Updated: Sep 2, 2025
14:59
Determination of Total Lipid and Lipid Classes in Marine Samples
Published on: December 11, 2021
4.7K
Carotenoid content and composition: A special focus on commercially important fish and shellfish
Karsoon Tan1,2,3, Hongkuan Zhang1,2,3, Huaiping Zheng1,2,3
1Key Laboratory of Marine Biotechnology of Guangdong Province, Marine Sciences Institute, Shantou University, Shantou, China.
Critical Reviews in Food Science and Nutrition
|August 5, 2022
Summary
Fish and shellfish are vital sources of beneficial carotenoids, offering potent antioxidants like astaxanthin. Further research is needed to understand their bioavailability for human health.
Area of Science:
- Marine Biology
- Nutritional Science
- Biochemistry
Background:
- Carotenoids, natural pigments, offer significant health benefits.
- While plants are a common source, aquatic animals like fish and shellfish provide unique carotenoids.
- Existing research on carotenoids in seafood is extensive but disorganized.
Approach:
- This paper reviews scientific literature on carotenoid content and composition in fish and shellfish.
- It synthesizes data to clarify the current research status and identify future study directions.
- The review focuses on summarizing evidence related to specific research questions.
Key Points:
- Fish and shellfish are rich in complex carotenoids such as astaxanthin, fucoxanthin, fucoxanthinol, and lutein.
- These compounds exhibit strong antioxidant properties, effectively neutralizing reactive oxygen species.
- Carotenoid levels are influenced by factors including genetics, environment, and processing methods.
Conclusions:
- Seafood carotenoids possess potent antioxidant and health-promoting properties.
- Limited data on bioavailability hinders understanding their full health impact.
- This review guides dietary choices and aquaculture for natural carotenoid production.
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