Astaxanthin is derived from Haematococcus pluvialis microalgae and cultivated under highly controlled conditions. In addition to astaxanthin, each softgel typically provides 40 mcg naturally occurring lutein and 65 i.u. naturally occurring vitamin A as beta carotene. Vitamin E (d-alpha tocopherol) is derived from soybean oil.
Astaxanthin provides superior antioxidant power, boosting the natural antioxidant defenses of the skin, supporting macular health, promoting healthy immune and cellular function, enhancing joint comfort, providing potential support for the digestive environment, and demonstrating lipid and cardiovascular health properties. Astaxanthin is formulated in a base of safflower oil to enhance bioavailability, is derived from algae developed under well-controlled conditions, and has been and will continue to be clinically studied. Vitamin E and rosemary are added to enhance stability.
Astaxanthin is a natural antioxidant carotenoid derived from the fermentation of the microalgae Haematococcus pluvialis. Clinical studies have demonstrated that Astaxanthin may promote a healthy inflammatory response, supports skin during exposure to sunlight and supports joint and eye health.
Haematococcus pluvialis is a green microalgae and one of the richest sources of astaxanthin available. It biosynthesizes the carotenoid, which protects it from the effects of oxidative stress in nature, much the same way that anthocyanins are protective antioxidants for fruits and vegetables, shielding them from the effects of sun, wind, and other environmental hazards.
Haematococcus Pluvialis for its high astaxanthin content — Haematococcus Pluvialis is the world’s best source of astaxanthin, a unique natural carotenoid pigment and an extremely powerful biological antioxidant. Scientific literature shows that natural astaxanthin far surpasses the antioxidative benefits of vitamin C and vitamin E. Additionally, astaxanthin is able to cross the blood-brain barrier and the central nervous system better than any other antioxidant.
Astaxanthin is classified as a xanthophyll, which is a carotenoid pigment, and can be found in microalgae, yeast, salmon, trout, krill, shrimp, crayfish, crustaceans, and the feathers of some birds. Haematococcus pluvialis, a green microalga and one of the richest sources of natural astaxanthin, was reviewed and cleared for marketing by the United States Food and Drug Administration (FDA) in August 1999 as a new dietary ingredient by means of the Dietary Supplement Health and Education Act (DSHEA) (21 CRF part 190.6).
Astaxanthin may inhibit Helicobacter pylori growth and have an additive effect when taken with other herbs and supplements that have a similar effect. It may also interact with immunomodulating herbs and supplements.
Astaxanthin belongs to the same family of fat-soluble carotenoid molecules as the yellow/orange colored Beta-carotene. It differs from Beta-carotene in that its’ molecular structure contains two additional oxygen groups in each ring structure. This gives it a deep red color also classifying it as a xanthophyll with up to 10 times stronger free radical scavenging activity. Another difference is that unlike Beta-carotene Astaxanthin will not be converted to vitamin A in the human body.
Astaxanthin is the King of the carotenoid family. It is one of the most powerful antioxidants, shown to be up to 500 times more powerful than Vitamin E, 10 times more potent than beta-carotene, and an impressive 5 times more potent than lutein. It is a functional antioxidant known to cross the blood-brain and blood-retina barriers aiding in the prevention of oxidative stress of brain and eye cells.