Astaxanthin Extract (472-61-7) video
Astaxanthin extract Specifications
|Function:||It occurs naturally in certain algae and causes the pink or red color in salmon, trout, lobster, shrimp, and other seafood.|
|Application:||Astaxanthin is taken by mouth for treating Alzheimer’s disease, Parkinson’s disease, stroke, high cholesterol, age-related macular degeneration (age-related vision loss), and preventing cancer.|
What is Astaxanthin extract?
Astaxanthin (pronounced “asta-ZAN-thin”) is a naturally-occurring carotenoid found in algae, shrimp, lobster, crab and salmon. Carotenoids are pigment colors that occur in nature and support good health. Beta carotene, for example, is orange.
Astaxanthin extract uses?
It occurs naturally in certain algae and causes the pink or red color in salmon, trout, lobster, shrimp, and other seafood. Astaxanthin is taken by mouth for treating Alzheimer’s disease, Parkinson’s disease, stroke, high cholesterol, age-related macular degeneration (age-related vision loss), and preventing cancer.
Astaxanthin extract benefits
An antioxidant, astaxanthin is said to have many health benefits. It’s been linked to healthier skin, endurance, heart health, joint pain, and may even have a future in cancer treatment.
Astaxanthin extract dosage
Age-related macular degeneration (age-related vision loss). Age-related macular degeneration(AMD) occurs when a portion of retina becomes damaged. Early research shows that taking a product containing astaxanthin, lutein, zeaxanthin, vitamin E, vitamin C, zinc, and copper by mouth daily for 12 months improves damage in the center of the retina in people with AMD. It does not improve damage in the outer areas of the retina.
Carpal tunnel syndrome. Early research suggests that taking a combination product containing astaxanthin, lutein, beta-carotene, and vitamin E by mouth 3 times daily for 8 weeks does not reduce painin people with carpal tunnel syndrome.
Indigestion (dyspepsia). Early research shows that taking 40 mgof astaxanthin daily for 4 weeks reduces reflux symptoms in people with indigestion. It seems to work best in people with indigestion due to H. pylori infection. A lower dose of 16 mg daily does not improve reflux symptoms. Neither dose reduces stomach pain, indigestion, or the amount of H. pylori bacteria in the stomach of people with indigestion.
Muscle damage caused by exercise. Early research shows that taking 4 mg of astaxanthin for 90 days does not reduce muscle damage caused by exercise in male soccer players.
Muscle soreness caused by exercise. Early research shows that taking a product containing astaxanthin, lutein, and safflower oil by mouth daily for 3 weeks does not reduce muscle soreness or improve muscle performance 4 days after exercise compared to taking only safflower oil.
Exercise performance. Research regarding the effects of astaxanthin on exercise performance is conflicting. Some early research shows that taking 4 mg of astaxanthin for 4 weeks decreases the time needed to complete a cycling exercise in trained male athletes. But other research shows that using a higher dose of astaxanthin daily for 4 weeks does not improve the time needed to complete a timed exercise.
Astaxanthin extract for sale(Where to Buy Astaxanthin extract )
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- SciFinder Web (accessed Sep 28, 2010). Astaxanthin (472-61-7) Name
- Jump up to:a b c SciFinder Web (accessed Sep 28, 2010). Astaxanthin (472-61-7) Experimental Properties.
- Jump up to:a b Margalith, P. Z. (1999). “Production of ketocarotenoids by microalgae”. Applied Microbiology and Biotechnology. 51 (4): 431–doi:10.1007/s002530051413. PMID 10341427.
- Choi, Seyoung; Koo, Sangho (2005). “Efficient Syntheses of the Keto-carotenoids Canthaxanthin, Astaxanthin, and Astacene”. The Journal of Organic Chemistry. 70 (8): 3328–31. doi:10.1021/jo050101l. PMID15823009.
- Cooper, R. D. G.; Davis, J. B.; Leftwick, A. P.; Price, C.; Weedon, B. (1975). “Carotenoids and related compounds. XXXII. Synthesis of astaxanthin, hoenicoxanthin, hydroxyechinenone, and the corresponding diosphenols”. J. Chem. Soc. Perkin Trans. 1 (21): 2195–2204. doi:10.1039/p19750002195.