Synonyms：3,3'-Dihydroxy-b,b-carotene-4,4'-dione
Appearance: Free-flowing grayish purple to purplish red powder
Content: ≥5%
Lose on drying: ≤5.00%
Ash content: ≤5.00%
Total heavy metals: ≤10ppm
Bacteria: ≤1000cfu/g
Storage: in cool and dry place
Packing: in 25kg drum/carton
Shelf life: two years when properly stored.
Conclusion: complies with the enterprise Standards
Astaxanthin is produced by microscopic small plants: the micro-alga Haematococcus pluvialis. Haematococcus algae can contain up to 30 g of astaxanthin per kg dried algae. These micro-alga are eaten by marine animals including fish, crawfish, crabs and lobster. The Astaxanthin is responsible for the red colour of these animals. Another commercial source is from the ink coloured yeast Xanthophyllomyces dendrorhous.
Health Benefits of Astaxanthin
Astaxanthin is a powerful antioxidant that may improve our immune system and may protect against neurodegenerative conditions, against UV-light effects and against cancer.
Astaxanthin is a powerful antioxidant and may protect against oxidative damage to body tissues.
Astaxanthin seems to improve the immune response by increasing the number of antibody producing cells. Astaxanthin enhances antibody production by exerting actions on T-cells and T-helper cells.
Many studies indicate that astaxanthin may be a potential candidate to treat neurodegenerative diseases such as Alzheimer and Parkinson disease.
Exposure of our skin to UVA-light may result in sunburn, inflammation, ageing and skin cancer. In-vitro studies have shown that astaxanthin could reduce this damage.
Many studies have demonstrated the anti-cancer effects of astaxanthin in rodents. The inhibitory effect of astaxanthin on cancer is stronger than that of beta-carotene. This phytochemical may be involved in the regulation of cell communication at gap junctions, induction of apoptosis, modulation of immune response and induction of xenobiotic metabolizing enzymes.
Astaxanthin could be beneficial for heart health by reducing inflammation, preventing oxidation of cholesterol and by modifying blood levels of cholesterol.
