Sources of Astaxanthin

Astaxanthin is a carotenoid and functions as an antioxidant. However, while most other carotenoids are typically found in plants, astaxanthin is found in some microalgae, crustaceans and fish. Another difference is that unlike beta carotene, which is a main carotenoid found in plants, astaxanthin is not converted to vitamin A in the body. Astaxanthin is marketed as a food supplement and has been approved by the Food and Drug Administration and the European Commission to be used as a food coloring.

Microalgae

The most concentrated natural source of astaxanthin is a type of microalgae with the scientific name of Haematococcus pluvialis. This microalgae is found in freshwater and accumulates astaxanthin in conditions of strong light, high salinity or a decrease in available nutrients. The production of the substance helps to protect the cells from ultraviolet radiation. This microalgae is harvested commercially to obtain astaxanthin and has the advantages of fast reproduction and high natural astaxanthin content.

Arctic Shrimp

Another natural concentrated source of astaxanthin is the arctic shrimp, also known as pink shrimp or northern shrimp. It is especially popular in Japan in sushi dishes, while in Canada it is commonly served as an appetizer. According to "McCance and Widdowson's the Composition of Foods: Summary Edition; Sixth Edition," shrimp is a good source of protein, minerals such as selenium and iron, and vitamins D and B12. Moreover, like most seafood, shrimp contains omega-3 fatty acids, which according to researchers from the United States Agency for Healthcare Research and Quality, have anti-inflammatory properties and are implicated in a reduced risk from cardiovascular diseases and neurodegenerative conditions.

Salmon and Trout

Salmon and trout also contain astaxanthin, though at lower levels than Haematococcus pluvialis, arctic shrimp and krill. Both salmon and trout are considered to be oily fish and a common sources of omega-3 fatty acids. According to the British Nutrition Foundation, trout contains the lowest levels of contaminants among all oily fish.