When you place raw shrimp into boiling water and watch them turn red, you are watching the carotenoid astaxanthin make its appearance. In much the same way that leaves change color when the cold weather reveals pigments that were there all along but invisible to the eye, heat denatures certain proteins in the shrimp, and the red pigment astaxanthin becomes visible. Astaxanthin is a carotenoid produced by Haematococcus pluvialis, a micro-algae. As the algae are eaten by marine animals like krill then shrimp and salmon, astaxanthin makes its way up the food chain to humans, where we reap its antioxidant benefits.
Krill Oil
Krill feed on the micro-algae that produce astaxanthin. Humans consume krill in the form of krill oil supplements. Algae supplements containing astaxanthin are also available.
Shellfish
Shrimp, crawfish, crab and lobster all get their distinctive red color from the carotenoid astaxanthin. Chitosan, derived from shrimp shells, does not contain astaxanthin.
Fish
Astaxanthin is responsible for the distinctive red color of rainbow trout, salmon and salmon roe. Farm-raised salmon eat a diet supplemented with astaxanthin to ensure that they develop the expected coloring.
Vegetables and Fruit
Carrots, red peppers, and other red-pigmented vegetables and fruits contain astaxanthin.
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