PHYSIOLOGICAL EFFICACY OF MELANIN AS A FOOD INGREDIENT

Abstract

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.

Keywords

• melanin
• biological activity
• dietary supplement
• food ingredient