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Minggu, 22 Mei 2016

Astaxanthin carotenoid

photo by CCRES ALGAE Team

 Astaxanthin


 Astaxanthin is found in microalgae, yeast, salmon, trout, krill, shrimp, crayfish, crustaceans, and the feathers of some birds. It provides the red color of salmon meat and the red color of cooked shellfish.

photo by CCRES ALGAE Team  
 
Astaxanthin, unlike several carotenes and one other known carotenoid, is not converted to vitamin A (retinol) in the human body. Like other carotenoids, astaxanthin has self-limited absorption orally and such low toxicity by mouth that no toxic syndrome is known.


 
photo by CCRES ALGAE Team  

 
 It is an antioxidant with a slightly lower antioxidant activity in some model systems than other carotenoids. However, in living organisms the free-radical terminating effectiveness of each carotenoid is heavily modified by its lipid solubility, and thus varies with the type of system being protected.



 photo by CCRES ALGAE Team 


While astaxanthin is a natural nutritional component, it can also be used 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.

CCRES ALGAE TEAM
part of 
CROATIAN CENTER of RENEWABLE ENERGY SOURCES (CCRES)

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