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Adv Food Nutr Res. 2014;73:15-31. doi: 10.1016/B978-0-12-800268-1.00002-0.

Antioxidant effects of chitin, chitosan, and their derivatives.

Author information

1
Marine Bioprocess Research Center, Pukyong National University, Busan, South Korea.
2
Marine Bioprocess Research Center, Pukyong National University, Busan, South Korea; Department of Chemistry, Pukyong National University, Busan, South Korea. Electronic address: sknkim@pknu.ac.kr.

Abstract

Chitin, chitosan, and their derivatives are considered to promote diverse activities, including antioxidant, antihypertensive, anti-inflammatory, anticoagulant, antitumor and anticancer, antimicrobial, hypocholesterolemic, and antidiabetic effects, one of the most crucial of which is the antioxidant effect. By modulating and improving physiological functions, chitin, chitosan, and their derivatives may provide novel therapeutic applications for the prevention or treatment of chronic diseases. Antioxidant activity of chitin, chitosan, and their derivatives can be attributed to in vitro and in vivo free radical-scavenging activities. Antioxidant effect of chitin, chitosan, and their derivatives may be used as functional ingredients in food formulations to promote consumer health and to improve the shelf life of food products. This chapter presents an overview of the antioxidant activity of chitin, chitosan, and their derivatives with the potential utilization in the food and pharmaceutical industries.

KEYWORDS:

Antioxidant; Chitin; Chitosan; Chitosan derivatives; Free radical scavenging

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