Astaxanthin is a very powerful antioxidant. Astaxanthin exists in a free form and in a complex form known as carotenoprotein. Antioxidant activity of astaxanthin was found to be 10 times higher than that of zeaxanthin, lutein, canthaxanthin, β-carotene, and 100 times higher compared with vitamin E. It’s what gives many shellfish their pink colour.
- The recommended dosage of astaxanthin is 2-4mg.
- Astaxanthin is 295 μg/g of lobster protein (roughly 60μg/g in the meat). 100g of lobster meat would give a whopping 6mg.
- Astaxanthin is widely available as a supplement. Krill oil supplement are very good sources of omega-3 and astaxanthin.
The levels of antioxidant made in the human body are not sufficient to protect the body against oxidative stress. Additional supplementation of vitamin C, vitamin E, beta-carotene and astaxanthin are required. Oxidative molecules or free radicals such as hydroxyls, peroxides, and reactive oxygen species generated during normal metabolism. However, under certain conditions or periods of exposure such as physiological stress, air pollution, smoking or exposure to UV light, the increased production of these free radicals can be detrimental. The highly reactive nature of free radicals with essential cellular components such as proteins, lipids, carbohydrates, and DNA. As a result of oxidative damage through a chain reaction known as oxidative stress, proteins and lipids are oxidized, while DNA is severely damaged. It has been suggested that diseases such as macular degeneration (eye disease), retinopathy, carcinogenesis, arteriosclerosis, and Alzheimers may be induced by such damage.