Astaxanthin
Astaxanthin, also known as shrimp flavin and shrimp xanthin. In 1933, a purplish red crystal was extracted from aquatic products such as shrimp and crab. Later, it was determined to be a carotenoid closely related to shrimp erythroid, so it was named astaxanthin. It widely exists in shrimp, crab, fish, birds, some algae, fungi and other organisms. As a non vitamin a carotenoid, astaxanthin can not be converted into vitamin A in animals, but it has the same antioxidant effect as carotenoids. It has the ability to quench singlet oxygen and capture free radicals β- Carotene is more than 10 times higher and more than 100 times stronger than vitamin E. people also call it "super vitamin E". Astaxanthin has been widely recognized for its antioxidant, coloring and immune enhancing properties. The United States and other countries have allowed it to be used in production as a food additive. As a natural food additive, it has broad development prospects.
Natural astaxanthin is a carotenoid with strong antioxidation. It has the functions of antioxidation, anti-aging, anti-tumor and prevention of cardiovascular and cerebrovascular diseases. It has been used in the fields of health food, high-grade cosmetics, drugs and so on. Astaxanthin itself is not stable, easy to oxidize, and easy to decompose. The market has retained its activity in the form of astaxanthin gel.
