Astaxanthin

Astaxanthin Introduce and benefits: Astaxanthin is found in microalgae, yeast, salmon, trout, krill, shrimp, crayfish, crustaceans, and the feathers of some birds. It provides the red color of salmon meat and the red color of cooked shellfish. Professor Basil Weedon's group was the first to prove the structure of astaxanthin by synthesis, in 1975. Astaxanthin, unlike several carotenes and one other known carotenoid, is not converted to vitamin A (retinol) in the human body. Like other carotenoids, astaxanthin has self-limited absorption orally and such low toxicity by mouth that no toxic syndrome is known. It is an antioxidant with a slightly lower antioxidant activity in some model systems than other carotenoids. However, in living organisms the free-radical terminating effectiveness of each carotenoid is heavily modified by its lipid solubility, and thus varies with the type of system being protected. Appearance : Red or dark red, Uniformity of powder, With seaweed freshness, no smell Impurities : No visible foreign material Total Plate Count : Max. 1000cfu/g Yeast & Mold : Max. 100cfu/g E.Coli : Negative (In 10g) Salmonella : Negative (In 25g) Packing: Packaged in the net vacuum aluminum foil bag then packed in carton. Storage: Keep tightly sealed. Stored in a cool dry place, protected from light, heat and oxygen. The preferred temperature is below 10℃ after open it. Shelf Life: 24 months in the original package.
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