Abstract
Ketocarotenoids (xanthophylls) such as astaxanthin and canthaxanthin have a potent antioxidation activity and exhibit a number of physiological effects including the suppression of lipid peroxidation, arteriosclerosis, inflammation and carcinogenesis. For the stable supply of these compounds, recent studies have been achieving to develop the microbial production systems using microalgae Haematococcus and yeast Phaffia. A new marine microorganism Schizochytrium sp. producing xanthophylls in addition to polyunsaturated fatty acids may be an alternative source for food additive and cultured fish food.
