Due to having the strongest anti-oxidative properties among carotenoids and other health benefits, astaxanthin is currently a well-known compound for commercial applications in aquaculture, food, cosmetics, nutraceuticals, pharmaceuticals and other industries. Astaxanthin is ubiquitous in nature, especially in the marine environment such as in salmon, shrimp and crayfish. Astaxanthin is mainly biosynthesized by microalgae/phytoplankton and accumulates in zooplankton and crustaceans, and subsequently in fish, from where it is added to higher levels in the food chain. Here are some astaxanthin-rich foods and supplements, that can help you boost your intake.
| Type | Astaxanthin Dose
(mg/kg of flesh) | Astaxanthin Dose
(per serving of 3 ounce) |
|
Wild Sockeye Salmon |
38 |
3.1 |
|
Farmed Rainbow Trout |
25 |
2.1 |
|
Wild Coho Salmon |
21 |
1.8 |
|
Farmed Atlantic Salmon |
9 |
0.8 |
|
Wild Arctic Char |
8.5 |
0.7 |
|
Farmed Arctic Char |
8 |
0.7 |
|
Wild Pink Salmon |
7.5 |
0.6 |
|
Chinook Salmon |
5.5 |
0.5 |
|
Chum Salmon |
5 |
0.4 |
|
Masu Salmon |
4 |
0.3 |
In addition to the seafood listed above, there are various other food sources for astaxanthin. For instance, Phaffia yeast is one of the well-known land plants that produce large amounts of astaxanthin.
Although astaxanthin can be synthesized by plants, bacteria, and microalgae, the chlorophyte alga Haematococcus pluvialis is thought to have the highest astaxanthin-accumulating capacity.
In addition to supplying high quality astaxanthin products, Alfa Chemistry is also committed to astaxanthin related research. For more information about astaxanthin, please feel free to contact us.
