Where Does Astaxanthin Come From?
Astaxanthin occurs naturally in nature. It is a pigment, which means it gives color in the organisms that it appears in. The majority of red, orange and yellow plants, as well as flowers and fruits with red, orange and yellow coloring, derive their color from astaxanthin. Birds, fish and insects who eat foods rich in astaxanthin also derive their coloring from the pigment.
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Naturally Occuring
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Some plants, bacteria and microalgae synthesize astaxanthin naturally. Plants and animals, including humans, are unable to produce or synthesize their own astaxanthin. They must get astaxanthin from eating organisms that synthesize it naturally, or from eating other foods that consume astaxanthin-rich plants and bacterias.
Organisms That Have Astaxanthin
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Astaxanthin occurs in photosynthetic plants and plays an important role in the photosynthesis process (the process by which plants ingest carbon dioxide and produce oxygen). It also occurs in some simple bacteria and algae which do not engage in photosynthesis, where it serves to protect these simple organisms from light and oxygen. Most pink or red plants have high levels of astaxanthin, and animals who eat astaxanthin-rich foods also have a pinkish color.
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Natural Sources
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Shrimp, crawfish, crabs, lobsters, and other crustaceans are high in astaxanthin. Wild salmon also has high levels of astaxanthin. Astaxanthin may be added to farm-raised salmon to give the salmon its color and the benefits of the nutrient.
Commercial Synthesis
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Commercially produced astaxanthin may be derived from natural sources, such as the microalgae Haematococcus pluvialis or the pink yeast Xanthophyllomyces dendrorhous. It may also be extracted from byproducts of crustaceans. It also can be chemically synthesized.
Levels of Astaxanthin
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Studies have shown that the maximum health benefits from astaxanthin can be achieved when the pigment is consumed as part of an oily base, such as salmon. When used therapeutically, astaxanthin is usually given in amounts ranging from 4 to 16 milligrams per day.
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