Astaxanthin is a red pigment widely presented in the organism. Although the word astaxanthin is not commonly used in daily life, astaxanthin exists in many kinds of food.
Red colors of most crustaceans such as shrimp, lobster and crab are due to the accumulation of astaxanthin. Some flesh color of fish such as salmon is also caused by astaxanthin accumulation. The astaxanthin suppliers show that colors of well know ornamental fish are the results of accumulation of astaxanthin.
A lot of material nature are isomers, their formula is the same, and perhaps are C40H50O22, but their spatial structure, spatial structure will mainly affect their physiological functions and distribution in animal tissue. Astaxanthin stereoisomers and geometric isomers. Geometric isomers E and Z structures trans-E cis-Z, with the publicity of the cis-trans fatty acids, the people of an understanding. The main influence of geometric isomers of astaxanthin absorption, the full Z structure to animal use, has banned the cis-astaxanthin listed. Now raise the level of synthesis technology, synthetic but also the vast majority is also the E structure, natural astaxanthin 98% of E structure. These heterogeneous morphology by magnetic resonance monitoring can be seen clearly, but also in animals can not be transformed into each other, today's synthesis technology has solved the problem of geometric isomers, but the world has not the ability to resolve stereoisomers problem. This will determine the natural products can be part of a synthetic substitute for, but it can not be completely replaced.
Free and esterified mainly affects astaxanthin stability in vivo, the degree of protein binding and metabolic rate. Free astaxanthin is difficult to protein binding, and therefore can only be red, white, blue, black and other colors can not be rendered. At the same time easier to be metabolized to exclude. This explains why the synthesis of astaxanthin, 25% is a heterogeneous form will be distributed in the fish skin and scales, but if you do not replenish quickly metabolized and therefore cause the fish to fade. The typical example is the health of the shrimp body surface, blue, red shrimp is cooked, but must be esterified astaxanthin, synthetic astaxanthin does not increase the other colors. 100% synthetic astaxanthin is a free state, 5% natural algal source or shrimp source of astaxanthin is a free state, 95% esterified state. The above identification by chemical extraction of the astaxanthin, running a gel electrophoresis will be displayed clearly, electrophoresis will show: 100% astaxanthin in shrimp, natural non-red skin is the esterification state.
In biosafety aspect, cosmetic raw material suppliers will inevitable introduce impurity compounds in synthesis of astaxanthin by chemical means, such as non-natural byproduct in the synthesis. These compounds are difficult to separate and will reduce its bioavailability security. It will do harm to fish and humans in the long term. Artificial colorings will cause children metal disorder, hyperactivity and the high incidences of tumors. With the rise of natural astaxanthin industry, there are more and more strict management of chemical synthesis around the world. At present, the production of astaxanthin general tends to biological sources of natural astaxanthin. It will have large-scale production.Source:http://www.cosprm.com
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