Food Sources of Astaxanthin

Astaxanthin is a red-caratenoid pigment produced by microscopic plants. Thanks to its unique molecular structure, astaxanthin is a powerful antioxident, carrying many health benefits. It boosts the body's immune system by enhancing the production of antibodies, it protects the skin and eyes from damage caused by UV rays, and it is said to improve strength and endurance. Medicinally, it is used for those suffering with neurodegenerative conditions like Parkinson's disease.

Fish

• Fish containing astaxanthin are easily distinguishable, thanks to their red pigmentation. Fish such as rainbow trout, sockeye salmon, pink salmon and red bream are great sources of astaxanthin thanks to their diet. They consume large quantities of micro-algae, a microscopic plant that produces the caratenoid. A 4-oz portion of wild sockeye salmon would contain 4.5 mg of astaxanthin.

Shellfish

• Lobsters, crabs, crawfish and shrimp all get their distinctive reddish color from antaxanthin. Wild shellfish consume more antaxanthin-producing micro-algae than farmed shellfish.

Phaffia Rhodozyma

• Phaffia Rhodozyma is a microscopic algae used to produce red food coloring and red phaffia yeast. Red phaffia yeast contains about 5000 mg of astaxanthin per kg. This is often used to produce astaxanthin supplements in powder or pill form.

Krill

• Krill also feed on micro-algae containing astaxanthin. Krill is processed into oil form and is extensively used to make nutritional supplements.

Fruit and Vegatables

• Red peppers, carrots, tomatoes, radishes and other fruits and vegetables with red coloration contain small amounts of astaxanthin.