Microalgae is the beginning of food chain and the source of astaxanthin production. Fish and shrimp can only produce astaxanthin by themselves because they eat microalgae in water. Astaxanthin is the strongest antioxidant found in nature so far, and its antioxidant activity far exceeds that of existing antioxidants. The antioxidant capacity of natural astaxanthin is 6000 times that of vitamin C, 3000 times that of resveratrol, 850 times that of coenzyme Q 10, 550 times that of vitamin E and 500 times that of tea polyphenols.
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Astaxanthin has been used as a food additive in food coloring, preservation and nutrition abroad. Astaxanthin is fat-soluble, bright red in color and strong in oxidation resistance. It has both coloring and fresh-keeping effects on foods, especially foods containing more lipids. In Japan, the application of red oil containing astaxanthin in pickled vegetables, seaweed and fruits has been patented, and it has also been reported in the patents of coloring beverages, noodles and seasonings.
For a long time, the research on synthesizing human health care products from astaxanthin has been carried out abroad, and health care products containing astaxanthin have been developed, because they have the effects of enhancing immune system function, anticancer, protecting retina from ultraviolet radiation and photooxidation, anti-inflammatory and preventing oxidative damage of blood low density lipoprotein (LDL)- cholesterol.
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