Astaxanthin

Common Name: Astaxanthin
Synonyms: 3, 3’-Dihydroxy-b, b-carotene-4

Overview:

Astaxanthin is a red carotenoid and closely resembles beta-carotene in structure. It is a powerful antioxidant that has 100-500 times the antioxidant power of Vitamins E and 10 times the antioxidant capacity of the other carotenoids, lycopene, lutien, and zeaxanthin. Because of Astaxanthin’s ability to cross the blood brain barrier, astraxanthin is an excellent way to get antioxidant protection to the brain and eyes.

Benefits

The benefits of astraxanthin are just now being recognized. It is showing great promise in:

1. Reducing plaque formation in the arteries by reducing the oxidative damage to LDL-cholesterol and preventing the plaque from being deposited on the walls of the arteries.
2. Strengthening the membranes of mitochondria (mitochondria are the cellular factories responsible for the energy production of every cell) thereby ensuring good health down to the cellular level.
3. Crossing the blood brain barrier. Studies are showing that this ability (not all nutrients can do that) shows promise in the treatment of neurodegenerative diseases, such as Alzheimer’s and Parkinson’s disease.
4. Helping to protect the eye from damage from sunlight, especially blue light. Studies in animals show that astaxanthin can reduce retinal injury.
5. Not only relieving asthenopia (eye strain) but preventing it. Those who received astraxanthin supplement showed significant improvement compared to those who did not.

Dietary Sources

An aquatic, micro alga produces this bright red carotenoid. The algae not only becomes the food source for salmon, trout, shrimp, krill, lobsters, and crayfish but accounts for their pink color as well.

	Crayfish		Krill
	Salmon & Trout		Lobster

Recommended Dosage:

Astraxanthin is usually given in amounts ranging from 4-16mg daily.
There is some evidence that suggests that astaxanthin is more readily absorbed if taken with a meal that includes some fat.

Precautions

This antioxidant is used as a food colorant and is generally regarded as safe by the USDA. However, no studies of astaxanthin in pregnant or nursing women, smll children and those with severe liver and kidney disease have been conducted. Women who are pregnant or breastfeeding or those with liver and kidney disease should consult a health care provider before using an astraxanthin supplement. Astraxanthin should not be used as a supplement for children

Drug interactions

None known

Web References

1. http://healthlibrary.epnet.com/GetContent.aspx?token=e0498803-7f62-4563-8d47-5fe33da65dd4&chunkiid=160132
2. http://en.wikipedia.org/wiki/Astaxanthin
3. http://www.findarticles.com/p/articles/mi_m0NAH/is_8_31/ai_80120494

Printed Reference Material

1. Mercke Odeberg J, Lignell A, et al. Oral bioavailability of the antioxidant astaxanthin in humans is enhanced by incorporation of lipid based formulations. Eur J Pharm Sci. 2003;19:299-304.
2. Bloomer RJ, Fry A, Schilling B et al. Astaxanthin supplementation does not attenuate muscle injury following eccentric exercise in resistance-trained men. Int J Sport Nutr Exerc Metab. 2005;15:401-12.
3. Comhaire FH, El Garem Y, Mahmoud A et al. Combined conventional/antioxidant "Astaxanthin" treatment for male infertility: a double blind, randomized trial. Asian J Androl. 2005;7:257-62.
4. Higuera-Ciapara I, Felix-Valenzuela L, Goycoolea FM. Astaxanthin: a review of its chemistry and applications. Crit Rev Food Sci Nutr. 2006;46:185-96.
5. Hussein G, Goto H, Oda S et al. Antihypertensive potential and mechanism of action of astaxanthin: III. Antioxidant and histopathological effects in spontaneously hypertensive rats. Biol Pharm Bull. 2006;29:684-8
6. Iwamoto T, Hosoda K, Hirano R et al. Inhibition of low-density lipoprotein oxidation by astaxanthin. J Atheroscler Thromb. 2001;7:216-22.
7. Spiller GA, Dewell A. Safety of an astaxanthin-rich Haematococcus pluvialis algal extract: a randomized clinical trial. J Med Food. 2003;6:51-6.
8. Wu TH, Liao JH, Hou WC et al. Astaxanthin protects against oxidative stress and calcium-induced porcine lens protein degradation. J Agric Food Chem. 2006;54:2418-23.