{"id":"e2cb978a-bcac-56d8-a631-e80d61ac502b","stable_key":"a8bedee0-a740-5bbb-921e-bfd144c7b68c:astaxanthin-food-matrix","predicate":"matrix_changes","statement":"Uncooked wild and farmed salmon gave approximately 43% and 12% astaxanthin micellarization, respectively, in the simulated digestion assay.","claim_class":"mechanistic","status":"source_derived_draft","evidence_grade":"ungraded","direction":"context_dependent","is_public":true,"mechanism_event_id":"a297f7c4-1120-510a-882d-23d103d0dbb2","mechanism_event_label":"The food matrix altered access to the uptake pathway.","subject":{"id":"1bf8b9c0-9c38-5c8a-b5da-f00b0eeca36f","slug":"astaxanthin","display_name":"Astaxanthin","entity_type_key":"small_molecule"},"object":{"id":"aa45fd37-0168-5b08-8601-6df6abcd74b6","slug":"astaxanthin-micellarization","display_name":"Astaxanthin transfer into digestive mixed micelles","entity_type_key":"cellular_process"},"evidence_count":1,"mechanism_event":{"id":"a297f7c4-1120-510a-882d-23d103d0dbb2","stable_key":"a8bedee0-a740-5bbb-921e-bfd144c7b68c:astaxanthin-food-matrix-event","event_type":"observed_relationship","label":"The food matrix altered access to the uptake pathway.","description":"Uncooked wild and farmed salmon gave approximately 43% and 12% astaxanthin micellarization, respectively, in the simulated digestion assay.","status":"provisional","compartment":null,"participants":[{"entity":{"id":"1bf8b9c0-9c38-5c8a-b5da-f00b0eeca36f","slug":"astaxanthin","display_name":"Astaxanthin","entity_type_key":"small_molecule"},"role":"subject","stoichiometry":null,"state_label":"","sequence_order":0,"notes":""},{"entity":{"id":"aa45fd37-0168-5b08-8601-6df6abcd74b6","slug":"astaxanthin-micellarization","display_name":"Astaxanthin transfer into digestive mixed micelles","entity_type_key":"cellular_process"},"role":"target","stoichiometry":null,"state_label":"","sequence_order":1,"notes":""}]},"contexts":[{"dimension":"evidence_access","value_text":"Primary abstract","comparator":null,"unit":null,"notes":"","entity":null},{"dimension":"experimental_model","value_text":"In-vitro digestion of salmon preparations.","comparator":null,"unit":null,"notes":"","entity":null},{"dimension":"limitations","value_text":"These percentages describe the tested foods and assay, not all wild/farmed salmon or a direct omega-3 synergy.","comparator":null,"unit":null,"notes":"","entity":null},{"dimension":"nutrient_topic","value_text":"Astaxanthin collection; molecular form, preparation, species, exposure and manipulation remain explicit.","comparator":null,"unit":null,"notes":"","entity":{"slug":"astaxanthin","display_name":"Astaxanthin","entity_type_key":"small_molecule"}},{"dimension":"plain_language","value_text":"The food matrix altered access to the uptake pathway.","comparator":null,"unit":null,"notes":"","entity":null},{"dimension":"primary_references","value_text":"Bioaccessibility and intestinal cell uptake of astaxanthin from salmon and commercial supplements. · 2017 · https://pubmed.ncbi.nlm.nih.gov/28847430/ · DOI 10.1016/j.foodres.2016.10.010","comparator":null,"unit":null,"notes":"","entity":null}],"evidence":[{"id":"6454fc8d-48c5-5552-b0fa-b7a97e8aa875","evidence_kind":"source_excerpt","locator":"Lines 46-52","start_line":46,"end_line":52,"excerpt":"## astaxanthin-food-matrix\nThe food matrix altered access to the uptake pathway.\nUncooked wild and farmed salmon gave approximately 43% and 12% astaxanthin micellarization, respectively, in the simulated digestion assay.\nModel: In-vitro digestion of salmon preparations.\nLimitations: These percentages describe the tested foods and assay, not all wild/farmed salmon or a direct omega-3 synergy.\nEvidence access: Primary abstract\nBioaccessibility and intestinal cell uptake of astaxanthin from salmon and commercial supplements. · 2017 · https://pubmed.ncbi.nlm.nih.gov/28847430/ · DOI 10.1016/j.foodres.2016.10.010","model_system":"In-vitro digestion of salmon preparations.","directness":"reported_statement","verification_status":"source_derived_draft","notes":"Original curation paraphrase; evidence access and experimental limitations specified.","relationship":"supports","weight":1.0,"link_notes":"","source":{"id":"4fd91ea6-78b4-5bfe-93e3-686fbef9f678","stable_key":"import-a8bedee0-a740-5bbb-921e-bfd144c7b68c","title":"Astaxanthin: transport, membrane chemistry, signaling and nutrient interactions (2026-09-19)","document_type":"imported_text","citation_label":"AI-assisted research curation; primary-abstract references and experimental limitations individually identified. Not publisher full text.","file_path":"","sha256":"98640e32f62e6c0387578165342ad21b3d2325701fcfdbb5c48886c783040e5e","revision_id":"a82757ce-1feb-582c-a5fc-f7de36308f1f","review_status":"unverified_draft","notes":""}}],"relations":[],"conflicts":[],"corrections":[],"research":null}