Astaxanthin

Introduction:Astaxanthin is a carotenoid. It belongs to a larger class of phytochemicals known as terpenes. Like many carotenoids, it is a colorful, lipid-soluble pigment. 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 cooked shellfish. The U.S. Food and Drug Administration (FDA) has approved astaxanthin as a food coloring (or color additive) for specific uses in animal and fish foods. Astaxanthin wins full GRAS (generally recognized as safe)status from US FDA on January of 2010. The European Commission considers it food dye and it is given the E number E161j. Research supports the assumption that it protects body tissues from oxidative damage. Astaxanthin’s heart benefits get human data support,Daily supplements of the carotenoid astaxanthin may improve HDL ‘good’ cholesterol levels in people with mildly abnormal blood lipid levels. CAS No: 472-61-7 Specification: 2.5%(powder);4.5%(oil),5%(oil),6%(oil) Natural sources：Haematococcus pluvialis (MicroAlgae) Function: Anti-oxidant, Cardiovascular health Improve Immune Anti- inflammatory Prevent neurodegenerative diseases Potential as an anti-cancer agent Application: food supplement,Cosmetics and so on. Recommend Dosage:5~6mg/day

CAS NO:472-61-7;122871-99-2

EC NO:207-451-4

Molecular Formula:C₄₀H₅₂O₄

Molecular Weight:596.8385

Synonyms:;Astaxanthin;Natural astaxanthin ;(3S,3'S)-3,3'-dihydroxy-beta,beta-carotene-4,4'-dione;(9cis,9'cis,13cis,13'cis,15cis)-3,3'-dihydroxy-beta,beta-carotene-4,4'-dione;

Molecular Structure: