Astaxanthin Levels Are Higher in Fresh Salmon Compared to Canned and Pouch Varieties
OBJECTIVES: Astaxanthin, a predominately marine-source carotenoid, is the subject of a large number of studies for its antioxidant and anti-inflammatory properties. Astaxanthin is not generally a primary carotenoid in human plasma due to relatively low dietary intake. Salmon is the one of the few di...
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ftpubmed:oai:pubmedcentral.nih.gov:7257498 2023-05-15T15:32:00+02:00 Astaxanthin Levels Are Higher in Fresh Salmon Compared to Canned and Pouch Varieties Sutliff, Aimee O'Connor, Lauren Hendrick, Audrey Tang, Minghua Quinn, Kevin Doenges, Katrina Westcott, Jamie Borengasser, Sarah Reisdorph, Richard Frank, Daniel Lin, Dingbo Campbell, Wayne Krebs, Nancy Reisdorph, Nichole 2020-05-29 http://www.ncbi.nlm.nih.gov/pmc/articles/PMC7257498/ https://doi.org/10.1093/cdn/nzaa041_032 en eng Oxford University Press http://www.ncbi.nlm.nih.gov/pmc/articles/PMC7257498/ http://dx.doi.org/10.1093/cdn/nzaa041_032 Copyright © The Author(s) on behalf of the American Society for Nutrition 2020. https://academic.oup.com/journals/pages/open_access/funder_policies/chorus/standard_publication_model This article is published and distributed under the terms of the Oxford University Press, Standard Journals Publication Model (https://academic.oup.com/journals/pages/open_access/funder_policies/chorus/standard_publication_model) Curr Dev Nutr Carotenoids and Retinoids Text 2020 ftpubmed https://doi.org/10.1093/cdn/nzaa041_032 2020-06-07T00:45:52Z OBJECTIVES: Astaxanthin, a predominately marine-source carotenoid, is the subject of a large number of studies for its antioxidant and anti-inflammatory properties. Astaxanthin is not generally a primary carotenoid in human plasma due to relatively low dietary intake. Salmon is the one of the few dietary sources of astaxanthin in typical American diets and the concentration may vary by the source of salmon foods. A study was performed to 1) Compare astaxanthin concentration in various sources of salmon; 2) Compare astaxanthin plasma concentrations before and after salmon consumption. METHODS: An assortment of salmon types and forms was purchased in the greater Denver, CO region: wild Pacific, farmed Atlantic, canned and pouch. Plasma samples were collected from five participants prior to and after a five week Mediterranean diet intervention study, which included two servings of salmon per week. Salmon samples were freeze-dried, then both salmon (in triplicate) and plasma samples were prepared by liquid-liquid extraction for untargeted liquid chromatography-mass spectrometry analysis. An accurate mass and retention time database was used to identify and quantify astaxanthin. ANOVA with Tukey multiple testing corrections was used to assess the relationship between astaxanthin and the different salmon products, and paired t-tests for astaxanthin in plasma. RESULTS: Astaxanthin concentration was significantly higher in fresh salmon compared to pouch packaged (23.0-fold; P = 1.70e-04) and canned (34.9-fold; P = 1.23e-08). Interestingly, astaxanthin levels were similar between fresh wild Pacific and fresh farmed Atlantic salmon (0.91-fold, P = 0.82) and by mode of cooking (i.e., fresh, cooked, frozen; P = 0.81). Astaxanthin concentration in plasma was significantly increased after farmed Atlantic salmon consumption (1.98-fold, P = 6.16e-09). CONCLUSIONS: Our data suggest that astaxanthin concentration varies among different processed salmon products compared to wild and farmed salmon. After salmon consumption, plasma ... Text Atlantic salmon PubMed Central (PMC) Pacific Current Developments in Nutrition 4 Supplement_2 128 128 |
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PubMed Central (PMC) |
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English |
topic |
Carotenoids and Retinoids |
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Carotenoids and Retinoids Sutliff, Aimee O'Connor, Lauren Hendrick, Audrey Tang, Minghua Quinn, Kevin Doenges, Katrina Westcott, Jamie Borengasser, Sarah Reisdorph, Richard Frank, Daniel Lin, Dingbo Campbell, Wayne Krebs, Nancy Reisdorph, Nichole Astaxanthin Levels Are Higher in Fresh Salmon Compared to Canned and Pouch Varieties |
topic_facet |
Carotenoids and Retinoids |
description |
OBJECTIVES: Astaxanthin, a predominately marine-source carotenoid, is the subject of a large number of studies for its antioxidant and anti-inflammatory properties. Astaxanthin is not generally a primary carotenoid in human plasma due to relatively low dietary intake. Salmon is the one of the few dietary sources of astaxanthin in typical American diets and the concentration may vary by the source of salmon foods. A study was performed to 1) Compare astaxanthin concentration in various sources of salmon; 2) Compare astaxanthin plasma concentrations before and after salmon consumption. METHODS: An assortment of salmon types and forms was purchased in the greater Denver, CO region: wild Pacific, farmed Atlantic, canned and pouch. Plasma samples were collected from five participants prior to and after a five week Mediterranean diet intervention study, which included two servings of salmon per week. Salmon samples were freeze-dried, then both salmon (in triplicate) and plasma samples were prepared by liquid-liquid extraction for untargeted liquid chromatography-mass spectrometry analysis. An accurate mass and retention time database was used to identify and quantify astaxanthin. ANOVA with Tukey multiple testing corrections was used to assess the relationship between astaxanthin and the different salmon products, and paired t-tests for astaxanthin in plasma. RESULTS: Astaxanthin concentration was significantly higher in fresh salmon compared to pouch packaged (23.0-fold; P = 1.70e-04) and canned (34.9-fold; P = 1.23e-08). Interestingly, astaxanthin levels were similar between fresh wild Pacific and fresh farmed Atlantic salmon (0.91-fold, P = 0.82) and by mode of cooking (i.e., fresh, cooked, frozen; P = 0.81). Astaxanthin concentration in plasma was significantly increased after farmed Atlantic salmon consumption (1.98-fold, P = 6.16e-09). CONCLUSIONS: Our data suggest that astaxanthin concentration varies among different processed salmon products compared to wild and farmed salmon. After salmon consumption, plasma ... |
format |
Text |
author |
Sutliff, Aimee O'Connor, Lauren Hendrick, Audrey Tang, Minghua Quinn, Kevin Doenges, Katrina Westcott, Jamie Borengasser, Sarah Reisdorph, Richard Frank, Daniel Lin, Dingbo Campbell, Wayne Krebs, Nancy Reisdorph, Nichole |
author_facet |
Sutliff, Aimee O'Connor, Lauren Hendrick, Audrey Tang, Minghua Quinn, Kevin Doenges, Katrina Westcott, Jamie Borengasser, Sarah Reisdorph, Richard Frank, Daniel Lin, Dingbo Campbell, Wayne Krebs, Nancy Reisdorph, Nichole |
author_sort |
Sutliff, Aimee |
title |
Astaxanthin Levels Are Higher in Fresh Salmon Compared to Canned and Pouch Varieties |
title_short |
Astaxanthin Levels Are Higher in Fresh Salmon Compared to Canned and Pouch Varieties |
title_full |
Astaxanthin Levels Are Higher in Fresh Salmon Compared to Canned and Pouch Varieties |
title_fullStr |
Astaxanthin Levels Are Higher in Fresh Salmon Compared to Canned and Pouch Varieties |
title_full_unstemmed |
Astaxanthin Levels Are Higher in Fresh Salmon Compared to Canned and Pouch Varieties |
title_sort |
astaxanthin levels are higher in fresh salmon compared to canned and pouch varieties |
publisher |
Oxford University Press |
publishDate |
2020 |
url |
http://www.ncbi.nlm.nih.gov/pmc/articles/PMC7257498/ https://doi.org/10.1093/cdn/nzaa041_032 |
geographic |
Pacific |
geographic_facet |
Pacific |
genre |
Atlantic salmon |
genre_facet |
Atlantic salmon |
op_source |
Curr Dev Nutr |
op_relation |
http://www.ncbi.nlm.nih.gov/pmc/articles/PMC7257498/ http://dx.doi.org/10.1093/cdn/nzaa041_032 |
op_rights |
Copyright © The Author(s) on behalf of the American Society for Nutrition 2020. https://academic.oup.com/journals/pages/open_access/funder_policies/chorus/standard_publication_model This article is published and distributed under the terms of the Oxford University Press, Standard Journals Publication Model (https://academic.oup.com/journals/pages/open_access/funder_policies/chorus/standard_publication_model) |
op_doi |
https://doi.org/10.1093/cdn/nzaa041_032 |
container_title |
Current Developments in Nutrition |
container_volume |
4 |
container_issue |
Supplement_2 |
container_start_page |
128 |
op_container_end_page |
128 |
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1766362491083816960 |