Also known as
Astaxanthin is a deep dark red colored keto-carotenoid of the terpene class. It is synthesized mainly by microalgae and is found in high quantities in salmon, trout, krill, shrimp, crayfish, crustaceans, and the feathers of some birds. It provides the red color of salmon meat, shrimp, flamingos, and cooked shellfish. Astaxanthin has broad range antioxidant properties, and is most linked with improvements to eye, skin, cardiovascular, and immune system health, while reducing markers of inflammation, neurodegeneration, and reduction of oxidative stress.
Recommended amount per dose is 100-500 mg per day for normal supplementation. Do not consume without an accurate mg scale.
Astaxanthin is a dietary antioxidant belonging to the carotene family. While astaxanthin is a carotenoid, like beta-carotene, it is not a precursor for vitamin A, and should not be treated as such. Rather, astaxanthin itself shows promise to a number of degenerative conditions, as well as for aging in general.
Do not consume without knowing an accurate dosage. A milligram scale is highly recommended.
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