Astaxanthin

About Astaxanthin

Astaxanthin is a red keto carotenoid produced by certain microalgae, most notably Haematococcus pluvialis, as well as some yeasts and bacteria. It moves up the food chain into krill, shrimp, crayfish, salmon and trout, giving their flesh and shells a pink to red color, and it is widely added to aquaculture feed so that farmed salmon develop similar coloring. The color of cooked shrimp and lobster appears when heat releases astaxanthin from the protein complexes that otherwise mask it. Unlike beta carotene, astaxanthin is not converted into vitamin A in humans. Its molecular structure allows it to span cell membranes, and in laboratory studies it shows strong antioxidant activity. It is marketed as a supplement for skin health, eye fatigue, exercise recovery and cardiovascular health. Human clinical studies have generally been small and short, so evidence for health benefits remains limited.