What is Astaxanthin?

Astaxanthin is a ketone carotenoid widely found in organisms such as shrimp, crabs, fish, birds, and fungi, 

playing a role in color development. Astaxanthin can generally be extracted from some algae such as Haematococcus pluvialis. 

Astaxanthin has strong antioxidant capacity, which is 550 times that of vitamin E and 10 times that of beta carotene. 

The color is red solid powder, fat soluble, insoluble in water, soluble in organic solvents.

At present, only naturally extracted astaxanthin can be used as a food ingredient, while artificially synthesized astaxanthin 

is mainly used for animal feed additives.

Astaxanthin Introduction:

CAS Number: 472-61-7

Molecular Formula: C40H52O4

Molecular Weight: 596.85

EINECS Number: 207-451-4

China Factory: Zhejiang Prumix Biotech Co., Ltd.

Nutritional & Health Benefits:

Protect the eyes and central nervous system;

Protection against ultraviolet radiation;

Preventing cardiovascular diseases;

develop immunity from disease;

Relieve fatigue and enhance body metabolism.

Astaxanthin, as one of the most efficient pure natural antioxidants, has the main function of 

clearing free radicals and improving the body's anti-aging ability;

Natural astaxanthin can penetrate the blood-brain barrier, blood pancreatic barrier, and blood testicular barrier,

 which are the three main human barriers. It is also the only carotenoid that can penetrate the blood-brain barrier,

 making it the only carotenoid that may act on brain cells and the retina of the eye;

Astaxanthin can significantly inhibit early carcinogenesis induced by chemicals, and has anti proliferative

 and immune enhancing effects on epithelial cells exposed to carcinogens.

Astaxanthin Usage:

Health food: Used for coloring, preservation, and nutrition of food;

Drug: Preventing oxidative tissue damage

Cosmetics: Antioxidant and free radical scavenging to protect skin health

Feed Additives: Mainly used as feed additives for fish (salmon, sturgeon, rainbow trout, red snapper, etc.), 

crustaceans such as shrimp and crabs, and poultry.