Phytochemical: |
Astaxanthin
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| Synonyms: | 3,3'-Dihydroxy-b,b-carotene-4,4'-dione
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| Properties: | Astaxanthin is a powerful antioxidant. The free radical scavenging activity of astaxanthin protects lipids from peroxidation and reduces oxidative damage of LDL-cholesterol (thereby reducing arterial plaque formation), cells, cell membranes, mitochondrial membranes.
Astaxanthin increases strength and endurance.
Astaxanthin seems to improve the immune system by increasing the number of antibody producing cells. Astaxanthin enhances antibody production by exerting actions on T-cells and T-helper cells. Astaxanthin is used to treat neurodegenerative conditions such as Alzheimer's and Parkinson?s disease.
Astaxanthin protects the eyes and skin from sun radiation damage by quenching singlet and triplet oxygen. Studies with rats show that astaxanthin reduces retinal injury.
Studies have shown the anti-cancer effects of astaxanthin in rodents. The inhibitory effect of astaxanthin on cancer is stronger han that of beta-carotene.
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| Facts about Astaxanthin: | Most Astaxanthin is not extracted from the marine plants but is chemically produced. In commercial fish and crustacean farms, chemically produced astaxanthin is added to feeds in order to improve the colour.
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| Description: | Astaxanthin is a red carotenoid pigment. Astaxanthin is similar in structure than beta-carotene. The small differences in structure causes large differences in the chemical properties.
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| Distribution: | Astaxanthin is produced by microscopic small plants: the micro-alga Haematococcus pluvialis. Haematococcus algae can contain up to 30 g of astaxanthin per kg dried algae. These micro-alga are eaten by marine animals including fish, crawfish, crabs and lobster. The Astaxanthin is responsible for the red colour of these animals. Another commercial source is from the ink coloured yeast Xanthophyllomyces dendrorhous.
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