Fucoxanthin is a xanthophyll carotenoid abundant in macroalgae, such as brown seaweeds. When fucoxanthin is consumed, it can be esterified or hydrolyzed to fucoxanthinol in the gastrointestinal tract and further converted into amarouciaxanthin A in the liver. It has a unique chemical structure that confers its biological effects. Fucoxanthin has a strong antioxidant capacity by scavenging singlet molecular oxygen and free radicals. Also, it exerts an anti-inflammatory effect. Studies have demonstrated potential health benefits of fucoxanthin for the prevention of chronic diseases, such as cancer, obesity, diabetes mellitus, and liver disease. Animal studies have shown that fucoxanthin supplementation has no adverse effects. However, investigation of the safety of fucoxanthin consumption in humans is lacking. Clinical trials are required to assess the safety of fucoxanthin in conjunction with the study of mechanisms by which fucoxanthin exhibits its health benefits. This review focuses on current knowledge of metabolism and functions of fucoxanthin with its potential health benefits.

This article is part of a Special Issue entitled Carotenoids recent advances in cell and molecular biology edited by Johannes von Lintig and Loredana Quadro.

岩藻黄质是一种叶黄素类胡萝卜素，在大型藻类（例如棕色海藻）中含量丰富。食用岩藻黄质时，可以在胃肠道中将其酯化或水解为岩藻黄质，然后在肝脏中进一步转化为金刚烷黄质A。它具有独特的化学结构，可赋予其生物学效应。岩藻黄质具有清除单线态分子氧和自由基的强大抗氧化能力。另外，它具有抗炎作用。研究表明，岩藻黄质具有预防癌症，肥胖症，糖尿病和肝病等慢性疾病的潜在健康益处。动物研究表明，补充岩藻黄质没有副作用。然而，缺乏对人类中岩藻黄质食用安全性的研究。需要临床试验来评估岩藻黄质的安全性，并研究岩藻黄质展现其健康益处的机制。这篇综述着重于岩藻黄质的代谢和功能的当前知识及其潜在的健康益处。

本文是由约翰内斯·冯·林提格（Johannes von Lintig）和洛雷丹娜·夸德罗（Loredana Quadro）编辑的《类胡萝卜素在细胞和分子生物学领域的最新进展》特刊的一部分。