Astaxanthin Guide

Astaxanthin (pronounced /æstəˈzænθɨn/) is a carotenoid. It belongs to a larger class of phytochemicals known as terpenes. It is classified as a xanthophyll, which means "yellow leaves". Like many carotenoids, it is a colorful, lipid-soluble pigment. Astaxanthin is found in microalgae, yeast, salmon, trout, krill, shrimp, crayfish, crustaceans, and the feathers of some birds.[1][2] Professor Basil Weedon was the first to map the structure of astaxanthin.

Astaxanthin, unlike some carotenoids, does not convert to Vitamin A (retinol) in the human body. Too much Vitamin A is toxic for a human, but astaxanthin is not. However, it is a powerful antioxidant; it is claimed to be 10 times more capable than other carotenoids.[3] However, other sources suggest astaxanthin has slightly lower antioxidant activity than other carotenoids.[4]

While astaxanthin is a natural nutritional component, it can be found 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) approved astaxanthin (See: Regulations below) as a food coloring (or color additive) for specific uses in animal and fish foods[5]. The European Union (actually European Commission) considers it food dye within the E number system, E161j[6]....