Astaxanthin

Astaxanthin is a carotenoid from the terpenes class of phytochemicals which acts as a powerful antioxidant. Astaxanthin is naturally occurring in a variety of marine life and is generally considered to be a more powerful antioxidant than vitamin E. This is often considered ideal because this product can be synthesized while also occurring in a number of foods for easy absorption.

 

Foods sources of Astaxanthin include fish, shellfish, fruits and vegetables that are in red color. There are also supplements of astaxanthin on the market extracted from algae or microalgae.

 

Fish that contain astaxanthin often contain a red pigmentation and consume great deals of micro-algae that produces this carotenoid. Sockeye salmon, rainbow trout or red bream are examples of fish high in astaxanthin.

 

Crawfish, crabs, lobster or shrimp gain their red coloring from consuming micro-algae that produce astaxanthin. Wild caught shellfish tends to be higher in this antioxidant than farmed varieties.

 

Krill feed on the micro algae that produces astaxanthin. Kill is often processed into an oil that can be added to nutritional supplements.

 

Carrots, red peppers, radishes and other vegetables or fruit that is distinctly red in color can contain smaller doses of astaxanthin.

 

Phaffia rhodozyma is an algae that is often used to create red phaffia yeast or red food colorings. You can also find this algae in supplements. Red phaffia yeast can contain as much as 5000mg of astaxanthin for every kilogram.

 

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