ASTAXANTHIN

Astaxanthin has a role as an anticoagulant, an antioxidant, a food colouring, a plant metabolite and an animal metabolite. 
Astaxanthin is a carotenone and a carotenol. 
Astaxanthin derives from a hydride of a beta-carotene.

CAS Number: 472-61-7
Molecular Formula: C40H52O4
Molecular Weight: 596.85
EINECS Number: 207-451-4

Synonyms: Astaxanthin, Astaxanthine, (3S,3'S)-Astaxanthin, Natupink, Lucantin Pink, trans-Astaxanthin, BioAstin oleoresin, Astaxanthin (6CI), Astaxanthin, (3S,3'S)-, UNII-8XPW32PR7I, CCRIS 7118, CHEBI:40968, HSDB 7468, 3,3'-Dihydroxy-beta-carotene-4,4'-dione, ASTAXANTHIN [MI], (3S,3'S)-3,3'-Dihydroxy-beta,beta-carotene-4,4'-dione, EINECS 207-451-4, ASTAXANTHIN [HSDB], ASTAXANTHIN [VANDF], NSC 635689, NSC-635689, ASTAXANTHIN [MART.], Astaxanthin, all-trans-, (3S,3'S)-, ASTAXANTHIN [USP-RS], ASTAXANTHIN [WHO-DD], E161j, rac-Astaxanthin, DTXSID00893777, .beta.,.beta.-Carotene-4,4'-dione, 3,3'-dihydroxy-, (3S,3'S)-, 3,3'-Dihydroxy-beta,beta-carotene-4,4'-dione, (3S,3'S)-, 3,3'-dihydroxy-4,4'-diketo-beta,beta-carotene, ASTAXANTHIN (MART.), ASTAXANTHIN (USP-RS), 3,3'-DIHYDROXY-4,4'-DIKETO-.BETA.-CAROTENE, all-trans-3,3'-dihydroxy-b-Carotene-4,4'-dione (8CI), all-trans-3,3'-dihydroxy-beta-Carotene-4,4'-dione (8CI), .beta.-Carotene-4,4'-dione, 3,3'-dihydroxy-, all-trans-, 3,3'-Dihydroxy-.beta.,.beta.-carotene-4,4'-dione, (3S,3'S)-, (3S,3'S)-3,3'-DIHYDROXY-.BETA.,.BETA.-CAROTENE-4,4'-DIONE, beta,beta-Carotene-4,4'-dione, 3,3'-dihydroxy-, (3S,3'S)-, (S,S)-Astaxanthin, 3,3'-dihydroxy-4,4'-diketo-beta-carotene, ASTAXANTHIN [INCI], 3,3'-DIHYDROXY-B,B-CAROTENE-4,4'-DIONE, DTXCID101323822, 3,3'-Dihydroxy-b-carotene-4,4'-dione, 3,3'-Dihydroxy-I2-carotene-4,4'-dione, 3,3'-Dihydroxy-I2,I2-carotene-4,4'-dione, all-trans-3,3'-Dihydroxy-b-carotene-4,4'-dione, 3, 3'-dihydroxy-beta, beta-carotene-4, 4'-dione, all-trans-3,3'-Dihydroxy-beta-carotene-4,4'-dione, (3S,3's)-3,3'-Dihydroxy-b,b-carotene-4,4'-dione, ASTAXANTHIN (CONSTITUENT OF ASTAXANTHIN ESTERS), (3S,3's)-3,3'-Dihydroxy-I2,I2-carotene-4,4'-dione, (3R,3'S)-3,3'-Dihydroxy-beta,beta-carotene-4,4'-dione, beta-Carotene-4,4'-dione, 3,3'-dihydroxy-, all-trans-, mqzigybfdrpakn-uwfibfshsa-n, 472-61-7, Ovoester, 3,3'-Dihydroxy-beta,beta-carotene-4,4'-dione, all-trans-Astaxanthin, BioAstin, AstaREAL, (3S,3'S)-all-trans-Astaxanthin, 8XPW32PR7I, (6S)-6-hydroxy-3-[(1E,3E,5E,7E,9E,11E,13E,15E,17E)-18-[(4S)-4-hydroxy-2,6,6-trimethyl-3-oxocyclohexen-1-yl]-3,7,12,16-tetramethyloctadeca-1,3,5,7,9,11,13,15,17-nonaenyl]-2,4,4-trimethylcyclohex-2-en-1-one, (6S,6'S)-3,3'-((1E,3E,5E,7E,9E,11E,13E,15E,17E)-3,7,12,16-tetramethyloctadeca-1,3,5,7,9,11,13,15,17-nonaene-1,18-diyl)bis(6-hydroxy-2,4,4-trimethylcyclohex-2-enone), Algae Haematococcus pluvialis, (6S)-6-Hydroxy-3-[(1E,3E,5E,7E,9E,11E,13E,15E,17E)-18-[(4S)-4-hydroxy-2,6,6-trimethyl-3-oxo-1-cyclohexenyl]-3,7,12,16-tetramethyloctadeca-1,3,5,7,9,11,13,15,17-nonaenyl]-2,4,4-trimethyl-1-cyclohex-2-enone, astaxantin, MFCD00672621, 3S,3'S-Astaxanthin, Astaxanthin (Standard), Astaxanthin, 5% active, SCHEMBL20047, CHEMBL1255871, Astaxanthin, >=98% (HPLC), E 161j, HY-B2163R, MSK2471, all-trans-(3S,3'S)-astaxanthin, HMS3885C08, BCP05821, HY-B2163, LMPR01070263, s3834, AKOS015841055, AKOS015895756, AC-8760, BCP9000329, CCG-270185, DB06543, all-trans-Astaxanthin, analytical standard, AS-14095, CS-0020413, NS00018032, C08580, M01303, Q413740, BRD-K51832961-001-01-4, 3,3'-DIHYDROXY-B,B-CAROTENE-4,4'-DIONE;3,3-DIHYDROXY-B,B-CAROTENE-4,4-DIONE;ASTAXANTHIN;AXN;Astazine 5%;(3S,3’S)-3,3’-Dihydroxy-.beta.,.beta.-carotene-4,4’-dione;HAEMATOCOCCUS PLUVIALIS;Nanoactive Asta

Astaxanthin is a carotenone that consists of beta,beta-carotene-4,4'-dione bearing two hydroxy substituents at positions 3 and 3' (the 3S,3'S diastereomer). 
A carotenoid pigment found mainly in animals (crustaceans, echinoderms) but also occurring in plants. 
Astaxanthin can occur free (as a red pigment), as an ester, or as a blue, brown or green chromoprotein. 

Astaxanthin is a naturally occurring red-orange pigment belonging to the class of compounds known as xanthophyll carotenoids, which are renowned for their potent antioxidant properties and their role in providing vibrant coloration to various marine organisms. 
Structurally, astaxanthin is similar to beta-carotene, lutein, and zeaxanthin, but it possesses unique keto and hydroxyl groups on each end of its molecular structure, which significantly enhance its antioxidant activity and its ability to neutralize free radicals more effectively than many other carotenoids.

Astaxanthin is a red pigment that belongs to a group of chemicals called carotenoids. 
It occurs in certain algae and causes the pink-red color in salmon.
Astaxanthin is an antioxidant. This effect might protect cells from damage. 

Astaxanthin might also improve the way the immune system functions.
Shrimp flavin is found in river crayfish shell, oysters and salmon, which is a sort of red carotenoid, It can be combined with the protein in vivo and show green, blue. 
There are antioxidant, anti-aging, anti-tumor, prevention of cardiovascular and cerebrovascular disease.

Astaxanthin is a kind of lutein, the most widely distributed in the animal kingdom. 
Astaxanthin is pink, and has unique coloring function, also can promote antibody production, enhancing animal immunity. 
On the aspects of the antioxidant and scavenging free radicals, the ability is stronger than β-carotene( (10 times). 

Astaxanthin is soluble in water and lipophilic, soluble in carbon disulfide, acetone, benzene and chloroform and other organic solvents. 
Astaxanthin is a kind of very potential carotenoid additives, and has a broad prospect in food, feed, cosmetics, pharmaceuticals and other fields. 
Foods which are rich in the astaxanthin include marine plants, Pluvialis microalgae, Phaffia rhodozyma, wild salmon, shrimp, salmon, rainbow trout and other seafood. 

Astaxanthin can bring many benefits to health, but not everyone can get enough, this is where the problem.
Natural astaxanthin also known as astacin, is a kind of precious health ingredients, is used for development to enhance immunity, anti-oxidation, anti-inflammatory, eyes and brain health, regulating blood lipids and other natural and healthy products. 
At present, the main used as a raw material for human health food and medicine; aquaculture (currently the main salmon, trout and salmon), poultry feed additive and additives of cosmetics.

It can significantly improve the body's immunity, because of its non-specific combination with skeletal muscle, can effectively remove the free radicals which are generated by the movement of the muscle cells, strengthen aerobic metabolism, so it has a significant anti fatigue effect.
Astaxanthin is only the carotenoids through blood brain barrier, with true anti-aging effect and effective antioxidant is the basis of all beauty activities. 
Owing to its powerful antioxidant, It can effectively wrinkle anti-aging, sunscreen whitening and except for chloasma caused by age. 

In the prevention and treatment for age related macular degeneration and improvement of retinal function, it has good effects. 
All of the above can clearly be confirmed in the United States.
The stability and antioxidant activity of synthetic astaxanthin also are lower than natural astaxanthin. 

Because of the hydroxyl (-OH) at ends of the molecule, astaxanthin can be esterification, resulting in not the same of its stability. 
More than 90% of natural astaxanthin is exist in ester form, and therefore more stable. Synthesic astaxanthin is the free state, therefore, the stability is not the same, must be embedded in order to stabilize. 
Because Left lateral structure of synthesic astaxanthin was only about 1/4, so it is only natural antioxidant of 1/4.

Astaxanthin is a ketocarotenoid, most commonly identified in marine and aquatic animals, including krill, wild salmon, rainbow trout, microalgae, shells of lobster, shrimp, seafood products, etc. 
It is biologically known as a vitamin A precursor, and exhibits strong antioxidant property, much higher compared to vitamin E and β-carotene. 
Its role in food and the medicinal industry is also well-defined.

Astaxanthin is a potent carotenoid antioxidant found in marine algae, red yeast and many other plant and animal sources. 
Animal studies indicate that it reduces blood glucose and ameliorates several parameters of the diabetic metabolic syndrome. 
Astaxanthin improves blood flow and vascular tone in models of hypertension. 

In vitro studies indicate that it upregulates connexin 43 and thus, may be chemopreventive against cancer.
Astaxanthin is the pigment that gives salmon and lobster a reddish color. 
Astaxanthin's a carotenoid. 

Pink seafood, such as salmon, shrimp, and crayfish, contain astaxanthin. 
After eating salmon, the pink feathers of flamingos may turn red due to this carotenoid pigment. 
The chemical is made by some algae, bacteria, and yeast, too. 

The microalga Haematococcus pluvialis is used to make astaxanthin supplements. 
The carotenoid may act as an antioxidant and lower inflammation. 
Astaxanthin may also benefit your heart, skin, and eye health. 

Find out how to enrich your diet with astaxanthin food sources and more.
Astaxanthin may offer antioxidant and anti-inflammatory benefits. 
Antioxidants help protect your body from damage molecules called free radicals can build up to damage tissues and organs.

Without antioxidants, oxidative stress can happen. 
Antioxidants such as astaxanthin may help body get rid of free radicals and the compound may lower inflammation, too.

Astaxanthin is most famously responsible for the reddish-pink hue observed in organisms such as salmon, shrimp, krill, lobster, and flamingos, which acquire the pigment through their diet, primarily from microalgae like Haematococcus pluvialis—the richest known natural source of astaxanthin. 
In nature, this pigment serves as a biological protector, shielding these organisms from oxidative stress caused by ultraviolet radiation and other environmental challenges, a property that has led scientists to explore its use in human health and wellness applications.

Astaxanthin /æstəˈzænθɪn/ is a keto-carotenoid within a group of chemical compounds known as carotenoids or terpenes.
Astaxanthin is a metabolite of zeaxanthin and canthaxanthin, containing both hydroxyl and ketone functional groups.
It is a lipid-soluble pigment with red coloring properties, which result from the extended chain of conjugated (alternating double and single) double bonds at the center of the compound.

The presence of the hydroxyl functional groups and the hydrophobic hydrocarbons render the molecule amphiphilic.
Astaxanthin is produced naturally in the freshwater microalgae Haematococcus pluvialis, the yeast fungus Xanthophyllomyces dendrorhous (also known as Phaffia rhodozyma) and the bacteria Paracoccus carotinifaciens.
When the algae are stressed by lack of nutrients, increased salinity, or excessive sunshine, they create astaxanthin.

Animals who feed on the algae, such as salmon, red trout, red sea bream, flamingos, and crustaceans (shrimp, krill, crab, lobster, and crayfish), subsequently reflect the red-orange astaxanthin pigmentation.
Astaxanthin is used as a dietary supplement for human, animal, and aquaculture consumption.
Astaxanthin from algae, synthetic and bacterial sources is generally recognized as safe in the United States.

The US Food and Drug Administration has approved astaxanthin as a food coloring (or color additive) for specific uses in animal and fish foods.
The European Commission considers it as a food dye with E number E161j.

The European Food Safety Authority has set an Acceptable Daily Intake of 0.2 mg per kg body weight, as of 2019.
As a food color additive, astaxanthin and astaxanthin dimethyldisuccinate are restricted for use in Salmonid fish feed only.

Melting point: 215–216 °C
Boiling point: 568.55 °C (rough estimate)
Density: 0.9980 (rough estimate)
refractive index: 1.4760 (estimate)
storage temp.: -20 °C
solubility: DMSO: soluble 1 mg/mL (warmed)
form: powder
pKa: 12.33 ± 0.70 (Predicted)
color: pink to very dark purple
Stability: Light Sensitive
InChIKey: MQZIGYBFDRPAKN-SODZLZBXSA-N
SMILES: C(/C1=C(C(=O)C@@HCC1(C)C)C)=CC(C)=CC=CC(C)=CC=CC=C(/C)C=CC=C(/C)C=CC1=C(C(=O)C@@HCC1(C)C)C |&1:5,37,r|
LogP: 8.163 (est)

Astaxanthin is a powerful antioxidant. 
The free radical scavenging activity of astaxanthin protects lipids from peroxidation and reduces oxidative damage of LDL-cholesterol (thereby reducing arterial plaque formation), cells, cell membranes, mitochondrial membranes. 
Astaxanthin increases strength and endurance.

Astaxanthin seems to improve the immune system by increasing the number of antibody producing cells. 
Astaxanthin enhances antibody production by exerting actions on T-cells and T-helper cells. 
Astaxanthin is used to treat neurodegenerative conditions such as Alzheimer’s and Parkinson’s disease.

Astaxanthin protects the eyes and skin from sun radiation damage by quenching singlet and triplet oxygen. 
Studies with rats show that astaxanthin reduces retinal injury.
Studies have shown the anti-cancer effects of astaxanthin in rodents the inhibitory effect of astaxanthin on cancer is stronger han that of beta-carotene.

Astaxanthin has garnered increasing attention in the fields of nutritional science and dermatology, where it is valued for its anti-inflammatory, anti-aging, and cellular protective effects.
Due to its ability to cross the blood-brain and blood-retinal barriers, it has been studied for its potential benefits in supporting brain function, eye health, cardiovascular health, and muscle endurance. 
Astaxanthin is considered one of the most powerful natural antioxidants, with some studies suggesting that its antioxidant capacity may be several times stronger than that of vitamin E, vitamin C, or other carotenoids.

Astaxanthin is present in most red-coloured aquatic organisms.
The content varies from species to species, but also from individual to individual as it is highly dependent on diet and living conditions.
Astaxanthin and other chemically related asta-carotenoids have also been found in a number of lichen species of the Arctic zone.

Algae are the primary natural source of astaxanthin in the aquatic food chain. 
The microalgae Haematococcus pluvialis contains high levels of astaxanthin (about 3.8% of dry weight), and is the primary industrial source of natural astaxanthin.
In shellfish, astaxanthin is almost exclusively concentrated in the shells, with only low amounts in the flesh itself, and most of it only becomes visible during cooking as the pigment separates from the denatured proteins that otherwise bind it. 

Astaxanthin is extracted from Euphausia superba (Antarctic krill) and from shrimp processing waste.
Astaxanthin biosynthesis starts with three molecules of isopentenyl pyrophosphate (IPP) and one molecule of dimethylallyl pyrophosphate (DMAPP) that are combined by IPP isomerase and converted to geranylgeranyl pyrophosphate (GGPP) by GGPP synthase. 
Two molecules of GGPP are then coupled by phytoene synthase to form phytoene. Next, phytoene desaturase creates four double bonds in the phytoene molecule to form lycopene. 

After desaturation, lycopene cyclase first forms γ-carotene by converting one of the ψ acyclic ends of the lycopene as a β-ring, then subsequently converts the other to form β-carotene. 
From β-carotene, hydrolases (blue) are responsible for the inclusion of two 3-hydroxy groups, and ketolases (green) for the addition of two 4-keto groups, forming multiple intermediate molecules until the final molecule, astaxanthin, is obtained.

Astaxanthin exists in two predominant forms, non-esterified (yeast, synthetic) or esterified (algal) with various length fatty acid moieties whose composition is influenced by the source organism as well as growth conditions. 
The astaxanthin fed to salmon to enhance flesh coloration is in the non-esterified form.
The predominance of evidence supports a de-esterification of fatty acids from the astaxanthin molecule in the intestine prior to or concomitant with absorption resulting in the circulation and tissue deposition of non-esterified astaxanthin. 

European Food Safety Authority (EFSA) published a scientific opinion on a similar xanthophyll carotenoid, lutein, stating that "following passage through the gastrointestinal tract and/or uptake lutein esters are hydrolyzed to form free lutein again".
While it can be assumed that non-esterified astaxanthin would be more bioavailable than esterified astaxanthin due to the extra enzymatic steps in the intestine needed to hydrolyse the fatty acid components, several studies suggest that bioavailability is more dependent on formulation than configuration.

Astaxanthin garnered increasing attention in the fields of nutritional science and dermatology, where it is valued for its anti-inflammatory, anti-aging, and cellular protective effects. 
Due to its ability to cross the blood-brain and blood-retinal barriers, it has been studied for its potential benefits in supporting brain function, eye health, cardiovascular health, and muscle endurance. 
Astaxanthin is considered one of the most powerful natural antioxidants, with some studies suggesting that its antioxidant capacity may be several times stronger than that of vitamin E, vitamin C, or other carotenoids.

Uses:
Natural astaxanthin also known as astacin, is a kind of precious health ingredients, is used for development to enhance immunity, anti-oxidation, anti-inflammatory, eyes and brain health, regulating blood lipids and other natural and healthy products. 
At present, the main used as a raw material for human health food and medicine; aquaculture (currently the main salmon, trout and salmon), poultry feed additive and additives of cosmetics. 
Astaxanthin can significantly improve the body's immunity, because of its non-specific combination with skeletal muscle, can effectively remove the free radicals which are generated by the movement of the muscle cells, strengthen aerobic metabolism, so it has a significant anti fatigue effect.

Carotenoid pigment found mostly in animal organisms, but also occuring in plants; thought to be the precursor of astacin. 
Animal studies indicate that it reduces blood glucose and ameliorates several parameters of the diabetic metabolic syndrome. 
Astaxanthin improves blood flow and vascular tone in models of hypertension.

Astaxanthin is widely used across several industries—including nutrition, cosmetics, aquaculture, and pharmaceuticals—due to its exceptional antioxidant activity and its vibrant reddish pigmentation, making it both a functional ingredient and a visually appealing additive. 
In the nutritional supplement industry, astaxanthin is marketed primarily for its cell-protective and anti-aging properties, with many studies and products focusing on its ability to neutralize oxidative stress, which is a major contributor to chronic diseases, inflammation, and premature aging. 

People commonly take astaxanthin in the form of softgel capsules, often derived from natural sources like Haematococcus pluvialis, to support immune function, cardiovascular health, skin protection, and endurance performance.
In the field of eye health, astaxanthin has been used in combination with other carotenoids and nutrients in supplements designed to protect the retina and lenses from damage caused by blue light and UV exposure, with some research suggesting that it can improve visual acuity, reduce eye fatigue, and protect against age-related macular degeneration (AMD). 

Due to its rare ability to cross the blood-brain and blood-retinal barriers, astaxanthin is also studied for its neuroprotective potential, with some evidence indicating that it may help maintain cognitive function and memory in aging individuals or those at risk of neurodegenerative diseases.
In the cosmetic and skincare industry, astaxanthin is used in topical creams, serums, and anti-aging formulations for its ability to improve skin elasticity, reduce wrinkles, minimize age spots, and protect the skin from UV-induced damage. 
Its potent antioxidant and anti-inflammatory properties help to maintain skin moisture and integrity, making it a popular ingredient in both therapeutic and luxury skincare products targeted at consumers seeking natural alternatives to synthetic antioxidants.

One of the oldest and most well-established uses of astaxanthin is in aquaculture and animal feed, particularly in the farming of salmon, trout, shrimp, and poultry. 
In this context, astaxanthin is added to the feed to enhance the pink or red coloration of fish flesh and crustacean shells, which is not only aesthetically appealing to consumers but also indicates the presence of health-promoting carotenoids. 
The use of synthetic astaxanthin is common in aquaculture, though natural sources are increasingly favored for their sustainability and purity.

Astaxanthin is also being explored in sports nutrition and recovery, where it is believed to help reduce muscle damage, improve stamina, and accelerate recovery time following intense physical exertion, due to its ability to protect mitochondria and reduce oxidative fatigue at the cellular level. 
Some athletes and fitness enthusiasts use it as a natural endurance booster, often in combination with omega-3 fatty acids or other anti-inflammatory supplements.
Astaxanthin is a carotenoid pigment found primarily in marine animals including shrimp and salmon. 

Astaxanthin is a potent lipid-soluble antioxidant.
Astaxanthin is an anti-oxidant. 
Molecularly, astaxanthin is similar to beta-carotene, but in clinical studies it appears to demonstrate stronger anti-oxidant properties, including an ability to inhibit lipid peroxidation and an anti-inflammatory capacity. 

Astaxanthin is used in cosmetics for its anti-oxidant properties, and for possible uV protection abilities. 
Astaxanthin is a naturally occurring pigment, part of the carotenoid group, and found in many foods. 
It is what provides salmon and certain crustaceans (e.g., shrimp, crab, lobster) with their reddish tint. 

Astaxanthin can also be synthetically produced.
Astaxanthin is used as a dietary supplement and feed supplement as food colorant for salmon, crabs, shrimp, chickens and egg production.
The primary use of synthetic astaxanthin today is as an animal feed additive to impart coloration, including farm-raised salmon and chicken egg yolks.

Synthetic carotenoid pigments colored yellow, red or orange represent about 15–25% of the cost of production of commercial salmon feed.
In the 21st century, most commercial astaxanthin for aquaculture is produced synthetically.
Class action lawsuits were filed against some major grocery store chains for not clearly labeling the astaxanthin-treated salmon as "color added".

The chains followed up quickly by labeling all such salmon as "color added".
Litigation persisted with the suit for damages, but a Seattle judge dismissed the case, ruling that enforcement of the applicable food laws was up to government and not individuals.

The primary human application for astaxanthin is as a dietary supplement, and it remains under preliminary research.
In 2020, the European Food Safety Authority reported that an intake of 8 mg astaxanthin per day from food supplements is safe for adults.

Safety Profile:
Astaxanthin is generally considered safe and well-tolerated when consumed in typical dietary or supplemental amounts, especially when derived from natural sources such as the microalga Haematococcus pluvialis. 
However, like many biologically active compounds, it may present certain hazards or risks, particularly if taken in excessive amounts, used in unregulated formulations, or consumed by individuals with specific medical conditions or sensitivities.

In most people, mild side effects are rare but can include gastrointestinal discomfort, such as stomach pain, increased bowel movements, or changes in stool color (often orange or reddish), due to the pigment’s intense color and fat-soluble nature. 
Some individuals might experience allergic reactions, especially if the astaxanthin is extracted using solvents or mixed with carrier oils or fillers that may trigger sensitivities. 
These allergic responses could range from skin irritation, itching, or rashes to more severe effects like swelling, difficulty breathing, or anaphylaxis, although such cases are extremely uncommon.

Because astaxanthin has powerful antioxidant and blood-thinning properties, it may interact with anticoagulant medications (such as warfarin) or antiplatelet drugs, potentially increasing the risk of bleeding or bruising, especially in individuals with clotting disorders or those preparing for surgery. 
For this reason, people taking blood-thinners or anti-inflammatory medications should consult a healthcare provider before using high-dose astaxanthin supplements.