NextFerm announces new patent application for yeast-based astaxanthin

Photo © Shutterstock.com/jovan vitanovski

NextFerm Technologies (Yokneam, Israel) has filed a patent for its natural astaxanthin derived from yeast fermentation, called Astaferm. The patent covers the Astaferm novel composition providing excellent antioxidative properties.

“The patent allows us to share with our customers our recent findings of several studies showing first evidence of its high antioxidative capacity also when compared to algae-derived astaxanthin” said Elzaphan Hotam, vice president, global marketing and CEO of NextFerm USA, in a press release.

Natural astaxanthin, due to its molecular structure, is able to cross the blood brain-barrier and integrate into cell’s membrane, neutralizing free radicals both inside and out of the cell. “We are happy to present results of our recent in vitro and human clinical studies showing that Astaferm has a strong antioxidative effect. Specifically, we are excited with our indications on the potential prevention of blood lipid peroxidation following consumption of Astaferm,” explained NextFerm’s Tzafra Cohen, PhD, co-founder and senior vice president of research and development, in a press release. “These initial findings serve as a basis for clinical collaboration with leading customers. The protection of cell lipids from oxidation is known to be related to the prevention of many inflammatory diseases, and NextFerm intends to continue and explore this important direction.”

A majority of astaxanthin is derived from algae, which can run into issues with flavor and odor, limiting them to softgel applications. Astaxanthin derived from fermenting yeast does not share this problem. “This antioxidative effect we have seen adds up to yet another important attribute of our technology: it is highly potent, flavorless and odorless,” said Hotam. “These properties make it an ideal candidate for any desired applications including ones in which till now failed to penetrate, such as: gummies or powder pre-mixes.