PHYSIOLOGICAL EFFICACY OF MELANIN AS A FOOD INGREDIENT

Melanin is a biological pigment formed by indoles and phenolic compounds that is widespread in nature. It is found in mammalian skin and hair, cephalopod ink, plants and various types of bacteria and fungi. It has a wide range of functions in the biosystem. The most common classification of melanin...

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Main Authors: N. Cherno, A. Kapustian, K. Naumenko, L. Gural, S. Osolina
Format: Article
Language:English
Published: Odesa National University of Technology 2024-05-01
Series:Harčova Nauka ì Tehnologìâ
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Online Access:https://journals.ontu.edu.ua/index.php/foodtech/article/view/2861
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author N. Cherno
A. Kapustian
K. Naumenko
L. Gural
S. Osolina
author_facet N. Cherno
A. Kapustian
K. Naumenko
L. Gural
S. Osolina
author_sort N. Cherno
collection DOAJ
description Melanin is a biological pigment formed by indoles and phenolic compounds that is widespread in nature. It is found in mammalian skin and hair, cephalopod ink, plants and various types of bacteria and fungi. It has a wide range of functions in the biosystem. The most common classification of melanin is eumelanin, pheomelanin and allomelanin based on the structure of the monomeric subunit of the pigment. In biological systems melanin performs several important functions including photoprotection, free radical scavenging and antioxidation, metal chelation, electrical and photoconductivity. These functions are determined by its chemical and physical properties, namely molecular, supramolecular and aggregate structure. The physical and chemical properties of melanin lead to its potential multifunctional application in various biological, environmental and technological fields. Melanin has a wide range of biological effects that are beneficial to human health, including antioxidant activity, anti-inflammatory and cancer-protective effects, hypoglycemic and antihyperlipidemic properties, etc. It does not show cytotoxicity, side effects or antigenic responses. The various physiological effects of melanin, combined with its biocompatibility and physiological properties as a component of traditional food sources, determine the prospects for the use of melanin as a physiologically functional food ingredient that can play a significant role in human nutrition.
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spelling doaj-art-094934715cca4385aaf1f5dc2505f9cd2025-01-21T12:21:27ZengOdesa National University of TechnologyHarčova Nauka ì Tehnologìâ2073-86842409-70042024-05-0118210.15673/fst.v18i1.28612861PHYSIOLOGICAL EFFICACY OF MELANIN AS A FOOD INGREDIENTN. ChernoA. KapustianK. NaumenkoL. GuralS. OsolinaMelanin is a biological pigment formed by indoles and phenolic compounds that is widespread in nature. It is found in mammalian skin and hair, cephalopod ink, plants and various types of bacteria and fungi. It has a wide range of functions in the biosystem. The most common classification of melanin is eumelanin, pheomelanin and allomelanin based on the structure of the monomeric subunit of the pigment. In biological systems melanin performs several important functions including photoprotection, free radical scavenging and antioxidation, metal chelation, electrical and photoconductivity. These functions are determined by its chemical and physical properties, namely molecular, supramolecular and aggregate structure. The physical and chemical properties of melanin lead to its potential multifunctional application in various biological, environmental and technological fields. Melanin has a wide range of biological effects that are beneficial to human health, including antioxidant activity, anti-inflammatory and cancer-protective effects, hypoglycemic and antihyperlipidemic properties, etc. It does not show cytotoxicity, side effects or antigenic responses. The various physiological effects of melanin, combined with its biocompatibility and physiological properties as a component of traditional food sources, determine the prospects for the use of melanin as a physiologically functional food ingredient that can play a significant role in human nutrition.https://journals.ontu.edu.ua/index.php/foodtech/article/view/2861melaninbiological activitydietary supplementfood ingredient
spellingShingle N. Cherno
A. Kapustian
K. Naumenko
L. Gural
S. Osolina
PHYSIOLOGICAL EFFICACY OF MELANIN AS A FOOD INGREDIENT
Harčova Nauka ì Tehnologìâ
melanin
biological activity
dietary supplement
food ingredient
title PHYSIOLOGICAL EFFICACY OF MELANIN AS A FOOD INGREDIENT
title_full PHYSIOLOGICAL EFFICACY OF MELANIN AS A FOOD INGREDIENT
title_fullStr PHYSIOLOGICAL EFFICACY OF MELANIN AS A FOOD INGREDIENT
title_full_unstemmed PHYSIOLOGICAL EFFICACY OF MELANIN AS A FOOD INGREDIENT
title_short PHYSIOLOGICAL EFFICACY OF MELANIN AS A FOOD INGREDIENT
title_sort physiological efficacy of melanin as a food ingredient
topic melanin
biological activity
dietary supplement
food ingredient
url https://journals.ontu.edu.ua/index.php/foodtech/article/view/2861
work_keys_str_mv AT ncherno physiologicalefficacyofmelaninasafoodingredient
AT akapustian physiologicalefficacyofmelaninasafoodingredient
AT knaumenko physiologicalefficacyofmelaninasafoodingredient
AT lgural physiologicalefficacyofmelaninasafoodingredient
AT sosolina physiologicalefficacyofmelaninasafoodingredient