Why astaxanthin can make the salmon, egg yolks, shrimp, crabs and other showing red? Astaxanthin is a pigment that imparts ornamental fish, salmon, shrimp and flamingos the pink color.
Its chemical structure is similar to ²- carotene. Astaxanthin is a carotenoid. Also the highest level products of carotenoid synthesis, ²- carotene, lutein, canthaxanthin, lycopene and so on are only the intermediate products of carotenoid synthesis, so that in the nature, astaxanthin has the strongest anti-oxidation.
In nature, astaxanthin was produced by algae, bacteria and phytoplankton. Some aquatic species, including shrimp, crabs and other crustaceans were consuming these algae and plankton, and then store this pigment in the shell, so they look red. These shellfish are eaten by fish (salmon, trout, Gary Fish) and birds (flamingo, ibis) chicken, duck, and then save the pigment in the skin and fatty tissue. This is the reason why salmon and other animals appear red.
According to cosmetic raw material suppliers, astaxanthin is the strongest antioxidant ever discovered in nature, the antioxidant activity was far beyond the existing anti-oxidants. Only algae, yeasts and bacteria can produce astaxanthin, other higher animals can not be converted out this chemical substance. Astaxanthin has a clear characteristic that it is the only kind of carotenoids can through the blood-brain barrier.
Astaxanthin can be chemically prepared from carotene. This is the most important source of fish feed astaxanthin. Other methods have: add shrimp waste or producing astaxanthin yeast. Natural astaxanthin are mainly from pluvialis algae.
Currently, biological sources of natural astaxanthin generally have three kinds: fish processing industry wastes, Phaffia yeast and algae (pluvialis algae). Among them, the astaxanthin content of waste was low, and the extraction cost is higher, not suitable for mass production. The average astaxanthin content of natural yeast Phaffia was only 0.40%. In contrast, the astaxanthin content of rain pluvialis is 1.5% to 3.0%, was seen as a natural "concentrates" of astaxanthin.
Numerous studies show that the astaxanthin accumulation rate and total production of rain pluvialis is higher than other green algae, and the rain pluvialis’ astaxanthin and its esters contained ratio (about 70 % monoester, 25% diester and 5% monomer) is very similar with the ratio of aquaculture animals themselves, which is the advantage of astaxanthin produced by chemical synthesis and utilization of Phaffia yeast extract do not have. In addition, the rain pluvialis’ astaxanthin structures are mainly the 3S - 3'S type, are basically the same with salmon and other aquatic organisms’ astaxanthin structure; while the yeast Phaffia astaxanthin structure are the 3R-3R type.
Currently, pluvialis algae is considered as the nature's best natural astaxanthin creature, so take advantage of this microalgae to extract astaxanthin was undoubtedly has broad prospects for development, has become the hot spots for international natural astaxanthin suppliers in recent years. Astaxanthin was bright red, with strong pigmentation abilities, as a functional pigment, fish and poultry’s astaxanthin uptake and accumulation was much more effective than other carotenoids such as zeaxanthin angle, lutein and zeaxanthin.
Source:http://www.cosprm.com
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