Astaxanthin 10% Powder (Synthetic)

Astaxanthin is a carotenoid. It belongs to a larger class of phytochemicals known as terpenes, which are built from five carbon precursors; isopentenyl diphosphate (or IPP) and dimethylallyl diphosphate (or DMAPP). Astaxanthin is classified as a xanthophyll (originally derived from a word meaning "yellow leaves" since yellow plant leaf pigments were the first recognized of the xanthophyll family of carotenoids), but currently employed to describe carotenoid compounds that have oxygen-containing moities, hydroxyl (OH) or ketone (=0), such as zeaxanthin and canthaxanthin. Indeed, astaxanthin is a metabolite of zeaxanthin and/or canthaxanthin, containing both hydroxyl and ketone functional groups. Like many carotenoids, astaxanthin is a colorful, lipid-soluble pigment. This colour is due to the extended chain of conjugated (alternating double and single) double bonds at the centre of the compound. This chain of conjugated double bonds is also responsible for the antioxidant function of astaxanthin (as well as other carotenoids) as it results in a region of decentralized electrons that can be donated to reduce a reactive oxidizing molecule.

Astaxanthin, unlike several carotenes and one other known carotenoid, is not converted to vitamin A (retinol) in the human body. Like other carotenoids, astaxanthin has self-limited absorption orally and such low toxicity by mouth that no toxic syndrome is known. It is an antioxidant with a slightly lower antioxidant activity in some model systems than other carotenoids. However, in living organisms the free-radical terminating effectiveness of each carotenoid is heavily modified by its lipid solubility, and thus varies with the type of system being protected.

While astaxanthin is a natural nutritional component, it can also be used as a food supplement. The supplement is intended for human, animal, and aquaculture consumption. The commercial production of astaxanthin comes from both natural and synthetic sources.

The U.S. Food and Drug Administration (FDA) has approved astaxanthin as a food coloring (or color additive) for specific uses in animal and fish foods. The European Commission considers it food dye and it is given the E number E161j. Astaxanthin is considered generally recognized as safe (GRAS) by the FDA.

Astaxanthin 10% Astaxanthin acts as a chain-breaking anti-oxidant, and therefore protect lipid-rich cell membranes from degradative oxidation. Astaxanthin finds application in the nutraceutical Industry, pharmaceutical Industry and food coloration application
Natural astaxanthin is a dietary supplement with extremely powerful antioxidant benefits for human applications. Astaxanthin is used as an animal feed additive to impart coloration to salmonids (salmon and trout), as well as to red sea bream and Tai.
Astaxanthin traps more free radicals than any other antioxidant. Recent studies revealed the wrinkling and moisturizing effect of astaxanthin which suggest its potential cosmeceutical applications in protection against skin aging
Astaxanthin has been proven to cross the human blood-brain barrier, and therefore has the ability to directly act as a superb antioxidant in the brain and the eyes.
Astaxanthin enhances the action of other antioxidants like Vitamin E and C.
Astaxanthin protects nucleic acid components of DNA, avoiding mutations to genetic material due to oxidative stress and protects muscle cells from damaging effects of active oxygen produced upon swimming upstream.
Astaxanthin has been documented to prevent age-related macular degeneration (AMD) and enhance immune functions.

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