Carotenoids: astaxanthin

Astaxanthin is a red-pigment carotenoid occurring naturally in various microorganisms and marine animals and classified as a xanthophyll. It is a red fat-soluble pigment which does not have pro-Vitamin A activity in the human body, although some of the studies reported that astaxanthin has more potent biological activity than other carotenoids.

It has a chemical structure similar to that of the familiar carotenoid β-carotene. It is commonly found in crustaceans (e.g. shrimps, crawfish, crabs and lobster) and produced by microalgae.

Astaxanthin possesses an unusual antioxidant activity which has caused a surge in the nutraceutical market for the encapsulated product.

Xanthophylls such as astaxanthin and zeaxanthin have been documented to inhibit lipid peroxidation by inhibiting the production of lipid hydroperoxide (LOOH) upon oxidative damage of fatty acids and other lipids. Astaxanthin has been found to inhibit lipid peroxidation in rat hepatic mitochondria induced by ADP/Fe2+. Also, health benefits such as cardiovascular disease prevention, immune system boosting, bioactivity against Helycobacter pylori, and cataract prevention, have been associated with astaxanthin consumption.

The natural sources of astaxanthin are algae, yeast, salmon, trout, krill, shrimp and crayfish. The commercial astaxanthin is mainly from Phaffia yeast, Haematococcus and through chemical synthesis. Haematococcus pluvialis is one of the best sources of natural astaxanthin.
Carotenoids: astaxanthin