[1] Scicchitano P, Cortese F, Gesualdo M, De Palo M, Massari F, Giordano P, et al. The role of endothelial dysfunction and oxidative stress in cerebrovascular diseases. Free radical research. 2019;53(6):579-95.
[2] Safari R, Mirbakhsh M, Ghafari H, Reyhanipool S, Rahmati R, Ebrahimzadeh M. Effect of temperature, pH, and time factors on the stability and antioxidant activity of the extracted astaxanthin from haematococcus microalgae (Haematococcus pluvialis). Iranian Scientific Fisheries Journal. 2022;31(1):109-20.
[3] Higuera-Ciapara I, Felix-Valenzuela L, Goycoolea F. Astaxanthin: a review of its chemistry and applications. Critical reviews in food science and nutrition. 2006;46(2):185-96.
[4] Oh YS, Jun H-S. Role of bioactive food components in diabetes prevention: Effects on Beta-cell function and preservation. Nutrition and Metabolic Insights. 2014;7:NMI. S13589.
[5] Tala M, Tamadoni Jahromi S, Azad M. Evaluation and compression of antioxidant activity of metanolic extracts of Gracilaria corticata from the coasts of Bandar-e-Lengeh and Qeshm Island. Journal of Animal Environment. 2021;13(1):499-504.
[6] Zou X-X, Xing S-S, Su X, Zhu J, Huang H-Q, Bao S-X. The effects of temperature, salinity and irradiance upon the growth of Sargassum polycystum C. Agardh (Phaeophyceae). Journal of Applied Phycology. 2018;30:1207-15.
[7] Sadati N, Khanavi M, Mahrokh A, Nabavi S, Sohrabipour J, Hadjiakhoondi A. Comparison of antioxidant activity and total phenolic contents of some Persian Gulf marine algae.
[8] Rosemary T, Arulkumar A, Paramasivam S, Mondragon-Portocarrero A, Miranda JM. Biochemical, micronutrient and physicochemical properties of the dried red seaweeds Gracilaria edulis and Gracilaria corticata. Molecules. 2019;24(12):2225.
[9] Saini RK, Keum Y-S. Carotenoid extraction methods: A review of recent developments. Food chemistry. 2018;240:90-103.
[10] Martins PLG, Braga AR, de Rosso VV. Can ionic liquid solvents be applied in the food industry? Trends in Food Science & Technology. 2017;66:117-24.
[11] Amiri-Rigi A, Abbasi S. Extraction of lycopene using a lecithin-based olive oil microemulsion. Food chemistry. 2019;272:568-73.
[12] Amiri S, Radi M, Bagheri L, Ansari V. Antioxidant activity of green tea microemulsion extract in canola oil. 2019.
[13] Gao J, You J, Kang J, Nie F, Ji H, Liu S. Recovery of astaxanthin from shrimp (Penaeus vannamei) waste by ultrasonic-assisted extraction using ionic liquid-in-water microemulsions. Food chemistry. 2020;325:126850.
[14] Parjikolaei BR, Errico M, El-Houri RB, Christensen KV, Fretté XC. Green approaches to extract Astaxanthin from Shrimp waste: process design and economic evaluation. Computer Aided Chemical Engineering. 38: Elsevier; 2016. p. 649-54.
[15] Haque F, Dutta A, Thimmanagari M, Chiang YW. Intensified green production of astaxanthin from Haematococcus pluvialis. Food and bioproducts processing. 2016;99:1-11.
[16] Khoo KS, Chew KW, Yew GY, Manickam S, Ooi CW, Show PL. Integrated ultrasound-assisted liquid biphasic flotation for efficient extraction of astaxanthin from Haematococcus pluvialis. Ultrasonics sonochemistry. 2020;67:105052.
[17] Ruen-ngam D, Shotipruk A, Pavasant P. Comparison of extraction methods for recovery of astaxanthin from Haematococcus pluvialis. Separation Science and Technology. 2010;46(1):64-70.
[18] Zhao X, Zhang X, Fu L, Zhu H, Zhang B. Effect of extraction and drying methods on antioxidant activity of astaxanthin from Haematococcus pluvialis. Food and Bioproducts Processing. 2016;99:197-203.
[19] Liu ZW, Zeng XA, Cheng JH, Liu DB, Aadil RM. The efficiency and comparison of novel techniques for cell wall disruption in astaxanthin extraction from Haematococcus pluvialis. International Journal of Food Science & Technology. 2018;53(9):2212-9.
[20] Monteiro M, Santos RA, Iglesias P, Couto A, Serra CR, Gouvinhas I, et al. Effect of extraction method and solvent system on the phenolic content and antioxidant activity of selected macro-and microalgae extracts. Journal of Applied Phycology. 2020;32:349-62.
[21] Waghmode A, Narayankar C, Nimbalkar M, Gaikwad D. Exploration of fucoxanthin and astaxanthin in macro alga (Sargassum sp.) by high-performance liquid chromatography. Indian Hydrobiol. 2019;18:40-9.
[22] Feizi P, Maghsoudlou Y, Shahiri Tabarestani H, Jafari SM, Bahri A. Comparison Astaxanthin Extraction of Fenneropenaeus merguiensis and Pontogammarus maeoticus by Using Organic Solvent, Sunflower Oil and Ionic Liquid Micro Emulsion. Iranian Food Science and Technology Research Journal. 2024;20(2):309-21.
[23] Sharififar F, Moshafi M, Mansouri S, Khodashenas M, Khoshnoodi M. In vitro evaluation of antibacterial and antioxidant activities of the essential oil and methanol extract of endemic Zataria multiflora Boiss. Food control. 2007;18(7):800-5.
[24] Singh G, Maurya S, DeLampasona M, Catalan CA. A comparison of chemical, antioxidant and antimicrobial studies of cinnamon leaf and bark volatile oils, oleoresins and their constituents. Food and chemical toxicology. 2007;45(9):1650-61.
[25] Kahl R, Kappus H. Toxicology of the synthetic antioxidants BHA and BHT in comparison with the natural antioxidant vitamin E. Zeitschrift für Lebensmittel-Untersuchung und Forschung. 1993;196:329-38.