Astaxanthin – An Incredible Potent Nutraceutical
Keep reading! You won’t believe the incredible benefits Astaxanthin can offer for your health. Until recently, I didn’t know much about this fascinating nutraceutical. A while back, I came across an article discussing how many Japanese people live to be 100 years old, and it suggested that Astaxanthin might contribute to maintaining good health well into old age. Curious to learn more, I decided to delve deeper into the subject. Here, I’ll share my findings on this remarkable compound and it’s all backed by science!
Natural compounds possess remarkable therapeutic potential, offering benefits for a multitude of chronic ailments, ranging from inflammation to cancer. Among these, nutraceuticals, nutritional components of food that also hold medicinal properties have been recognised since the 1980s as vital contributors to overall health and wellness. These compounds can be derived from various sources, including plants, fungi, bacteria, and animal products. Once extracted, they can be concentrated and formulated into appropriate pharmaceutical dosages, serving as preventative or therapeutic agents for various human health conditions.
One particularly noteworthy nutraceutical is Astaxanthin, a fat-soluble carotenoid that imparts a vivid reddish-orange hue. Astaxanthin is integral to the functioning of circulating lipoproteins and cell membranes, and it exhibits powerful antioxidant and anti-inflammatory properties. This compound is naturally synthesised by a variety of microalgae, yeasts, and bacteria as a secondary metabolite. It is the reason behind the striking coloration of certain fish, such as redfish, sea bream, and salmon, as well as crustaceans like crabs and shrimps, all of which consume Astaxanthin-producing microbes as part of their diet. Among the diverse sources of Astaxanthin, the microalga Haematococcus pluvialis stands out as the most significant for industrial production. Despite its natural origins, the commercial manufacturing of Astaxanthin has predominantly relied on chemical synthesis methods. However, with the growing appreciation for natural remedies and the health benefits they offer, there is increasing interest in harnessing the power of biological production to provide this potent compound in a more sustainable and health-conscious manner.
Astaxanthin is widely utilised in commercial feed production, particularly for farmed salmon. Unlike their wild counterparts, farmed salmon are unable to synthesise Astaxanthin naturally, resulting in a lack of the distinctive pinkish hue that is characteristic of wild salmon. To address this, feeds enriched with Astaxanthin, often in combination with canthaxanthin, are employed to enhance the colour of not only salmon but also trout and shrimp. Additionally, Astaxanthin provides the vibrant yellow colour to egg yolks and the flesh of broiler chickens. Extensive research has highlighted Astaxanthin's remarkable ability to combat the detrimental effects of ageing. It achieves this by neutralising reactive oxygen species (ROS) and reactive nitrogen species (RNS) that can overwhelm the body’s defence systems, leading to oxidative damage. Recent studies have demonstrated that Astaxanthin is significantly more effective than β-carotene at quenching singlet oxygen and exhibits antioxidant properties that can be up to 100 times more potent than vitamin E in combatting lipid peroxidation.
Astaxanthin is not only a powerful antioxidant but also serves as an anticancer agent, playing a crucial role in preventing cardiovascular diseases, diabetes, and neurodegenerative disorders while also boosting the immune system. Its anti-ageing effects are largely attributed to its antioxidant and anti-inflammatory capabilities, which help to mitigate age-related muscle degeneration and enhance energy production in the mitochondria. Furthermore, Astaxanthin assists in neutralising free radicals generated during exercise and aerobic metabolism in muscle tissues. It also contributes to enhanced immunity, increased endurance, and a delay in the ageing process.
Globally, the consumption of Astaxanthin from various sources in food and nutraceuticals is on the rise. Astaxanthin-based products find applications in pharmaceuticals and come in various forms, including tablets, capsules, soft gels, creams, oils, biomass, and granulated powders. Due to its numerous health benefits, Astaxanthin is also utilised as a food colourant and antioxidant, enhancing the nutritional value and sensory appeal of various foods. The European Commission has approved Astaxanthin as a food dye, designated as E161. In 2019, the Additives and Products or Substances used in Animal Feed (FEEDAP) committee of the European Food Safety Authority (EFSA) established the average daily intake (ADI) at 0.2 mg/day.
The potential pharmacological effects of Astaxanthin, which include anti-inflammatory and antioxidant activities as well as protective effects for both the nervous system and skin, have garnered significant public interest. Prior studies have indicated that Astaxanthin demonstrates strong therapeutic potential against a variety of diseases, owing to its superior biosafety and high bioavailability. This includes its efficacy in managing neuroinflammation, ocular diseases, cardiovascular issues, age-related conditions, neurodegenerative disorders, respiratory ailments, and liver diseases. In this article, we will summarise the therapeutic benefits of Astaxanthin in mitigating oxidative stress associated with the ageing process, as well as its effects on skin health and the central nervous system.
Astaxanthin - Composition & Sources
Astaxanthin, a remarkable carotenoid, is synthesised by a variety of microorganisms found in both marine and freshwater environments, including microalgae, fungi, lichens, and bacteria. Additionally, this potent antioxidant can be derived from certain fish, such as redfish, and crustaceans that consume these Astaxanthin-producing microorganisms. Among the various sources, microalgae and yeasts stand out as significant commercial providers of natural Astaxanthin, with microalgae gaining traction as a food source, thereby facilitating its incorporation into our diets. The microalga Haematococcus pluvialis is particularly noteworthy, as it produces the highest concentration of Astaxanthin found in nature, making it an ideal candidate for commercial production. This remarkable microalga can contain up to 3.8% Astaxanthin by dry weight, leading to the cultivation of a naturally sourced form of this valuable compound. Other algal species, such as Neochloris wimmeri, Enteromorpha intestinalis, Chlorococcum, and Chromochloris zofingiensis, also contribute to Astaxanthin production. This reliance on algal sources offers a sustainable alternative to its chemical synthesis. In addition to microalgae, the aerobic gram-negative bacterium Paracoccus carotinifaciens sp. nov. and the basidiomycetous yeast Xanthophyllomyces dendrorhous (formerly known as Phaffia rhodozyma) are both capable of producing high-value carotenoids, including Astaxanthin, on an industrial scale. The semi-industrial fermentation process of Xanthophyllomyces dendrorhous shows great promise for scaling up production to meet industrial demands. This yeast was first identified in the early 1970s from tree exudates in the mountainous regions of Japan and Alaska, earning recognition for its unique ability to synthesise Astaxanthin. Subsequently, it gained approval from the European Commission as a pigment source for use in the feed of salmon and trout. While certain lichen species also produce Astaxanthin, their yields are not yet commercially viable.
Astaxanthin levels in salmon vary significantly, with wild salmon (Oncorhynchus species) containing between 26 and 38 mg/kg of Astaxanthin in their flesh, compared to just 6 to 8 mg/kg in farmed Atlantic salmon. This disparity contributes to consumer preference for wild salmon. Large trout can have Astaxanthin concentrations ranging from 6 to 25 mg/kg. Recent studies have highlighted the potential of crustacean by-products such as those from shrimp, crabs, krill, crayfish, and copepods as additional natural sources of Astaxanthin.
The antioxidant properties of Astaxanthin are truly impressive. Research indicates that it is 6000 times more effective than vitamin C, 770 times more potent than coenzyme Q10, 100 times more powerful than vitamin E, and five times more effective than β-carotene in capturing energy from singlet oxygen, a prevalent reactive oxygen species (ROS) in the human body. Remarkably, Astaxanthin can neutralise ROS by donating or accepting electrons without sustaining damage itself, a feature that distinguishes it from other antioxidants. Despite their structural similarities, Astaxanthin possesses 13 conjugated double bonds, whereas β-carotene has only 11. The placement of oxo groups in the cyclohexene structure also contributes to its unique properties. The length of these electron-rich, conjugated double bonds is crucial in determining the antioxidant potential of carotenoids. Compared to β-carotene and vitamin E, Astaxanthin's extended conjugated double bond system enhances its efficacy as an antioxidant. It effectively neutralises harmful ROS without exhibiting any pro-oxidative behaviour, allowing it to protect the body’s cells while combatting destructive free radicals. This remarkable structure, along with its ability to counteract free radicals from both hydrophilic and hydrophobic environments within cell membranes, makes Astaxanthin a superior antioxidant relative to others, such as β-carotene and vitamin E. It achieves this by quenching energy and scavenging through electron transfer or hydrogen abstraction, thereby providing exceptional protection against oxidative stress.
Astaxanthin & Oxidative Stress Management
The delicate balance of oxidation and the antioxidant mechanisms within our bodily cells can sometimes falter, leading to the excessive production of Reactive Oxygen Species (ROS) and free radicals. This imbalance manifests as oxidative stress, a critical factor in the onset of various diseases. The surge in oxidative agents can engage in harmful interactions with proteins, lipids, and DNA, resulting in impaired protein function, lipid oxidation, and DNA damage. This cascade of reactions can precipitate a multitude of health conditions. Common ailments linked to oxidative stress include cancer, cardiovascular diseases, autoimmune disorders, ischemic conditions, atherosclerosis, diabetes mellitus, and hypertension. Astaxanthin, a powerful antioxidant, plays a crucial role in mitigating oxidative stress. As we age, our antioxidant defence systems tend to weaken. Reactive oxygen species can be generated both from within the body and from external sources; however, mitochondrial ROS are particularly significant in the ageing process. Mitochondrial dysfunction, driven by oxidative stress, is considered a key factor in the ageing phenomenon. As antioxidant protection diminishes, the body becomes increasingly vulnerable to oxidative stress, heightening the risk of various diseases. Many health complications that affect older adults are exacerbated by oxidative stress and imbalances between pro-oxidants like ROS and antioxidants. Such imbalances can lead to the oxidation of blood lipids, including cholesterol and triglycerides, which in turn increases the likelihood of heart disease. Additionally, oxidative stress can contribute to joint pain and stiffness, as well as cognitive decline, affecting mental acuity, information processing, and memory.
Ongoing research is dedicated to uncovering effective strategies to reduce oxidative stress. Among these, Astaxanthin stands out as a leading antioxidant agent, recognised for its active properties and unique nutritional benefits. It is believed that dietary supplementation with Astaxanthin, regardless of age, can effectively combat oxidative stress and enhance overall health and well-being throughout one’s life. Studies indicate that natural Astaxanthin is an exceptionally potent scavenger of ROS and an invaluable component of formulations aimed at promoting healthy ageing. It has been shown to alleviate oxidative stress in participants and improve serum lipid profiles by normalising triglyceride levels and elevating beneficial HDL-cholesterol. Furthermore, Astaxanthin intake has demonstrated the ability to prevent mitochondrial oxidative stress and bolster the integrity of mitochondrial membranes, which likely results in increased energy production and improved cellular energy status. In topical applications, Astaxanthin has found its place in anti-ageing formulations. A recent study explored the use of a lipo gel and hydrogel containing Astaxanthin and other algal extracts for external application. Following 12 randomised clinical trials with 380 participants, researchers, led by Ma and colleagues, discovered that Astaxanthin could significantly lower biomarkers of oxidative stress and inflammation. Specifically, its intake was associated with reduced blood malondialdehyde levels, enhanced superoxide dismutase activity, and decreased serum isoprostane concentrations in overweight individuals. An intriguing in vitro study revealed that administering 20 µM of Astaxanthin to MCF-7 cells resulted in a notable pro-oxidant effect, with a 53.3% increase in ROS compared to a 17.3% rise in the control group. Furthermore, when combined with β-carotene and lutein, this synergistic treatment led to an even more pronounced increase in ROS levels (68.1%). These findings suggest that, despite Astaxanthin’s renowned antioxidant capabilities that protect cells from oxidative damage, it may inadvertently induce oxidative stress in cancer cells.
Astaxanthin & Ageing
Ageing in humans is a complex and gradual process, fraught with numerous health challenges that can vary widely from one person to another. These variations arise from a blend of factors, including genetics, lifestyle choices, environmental influences, and individual life experiences. As we grow older, the body's natural antioxidant and repair mechanisms become less effective, making us more susceptible to various health issues. Premature ageing is particularly linked to oxidative stress, which can accelerate the ageing process. Typically, as we age, we experience a decline in cellular energy production alongside an increase in the production of free radicals. This imbalance can overwhelm our body's defence systems, leading to oxidative damage at the cellular level. Biologically speaking, ageing is essentially characterised by the accumulation of oxidative damage within our cells and tissues. Maintaining a healthy lifestyle, which includes a balanced and nutritious diet, is associated with more robust health as we age. This connection has sparked a growing demand for health-promoting products specifically designed for the elderly population. Among these, effective antioxidants hold promise for fostering healthy ageing. One particularly noteworthy candidate is Astaxanthin, which shows great potential as a geroprotector. This powerful antioxidant effectively safeguards the mitochondrial double membrane system, thereby enhancing its capacity for energy production.
Younger people generally enjoy a natural resilience against free radicals and other toxins, thanks to the well-coordinated activity of their mitochondria, efficient antioxidant systems, robust DNA repair mechanisms, and active protein degradation processes. Reactive oxygen species (ROS), often referred to as pro-oxidants, are produced as by-products during normal metabolic processes when our bodies convert food into energy. The mitochondrial respiratory chain is a significant source of ROS generation, while immune cells also release these reactive species in their efforts to combat bacterial infections. However, elevated levels of ROS can lead to detrimental changes in vital biomolecules, including lipids, proteins, and DNA. Recent research has explored the anti-ageing benefits of Astaxanthin using an accelerated ageing model in mice. This study employed a combination of D-galactose (a sugar in its D-form) and simulated jet lag to induce ageing in the mice. One group received a supplementation of 0.01% Astaxanthin to assess its anti-ageing effects. Remarkably, after six weeks, those supplemented with Astaxanthin exhibited significant protection against liver deterioration by enhancing the metabolism of D-galactose. Additionally, the antioxidant status and muscle function of the Astaxanthin-treated mice were notably improved compared to the control group.
At a molecular level, Astaxanthin influences several crucial cell-signalling pathways, such as JAK-STAT, NF-kB, and PPARγ pathways, reinforcing its role as a compelling nutraceutical. Astaxanthin has also been linked to improvements in various health issues, including hair loss, where inflammation and oxidative stress are pivotal in both the onset and progression of the condition. Furthermore, this antioxidant has been shown to enhance cognitive function in healthy older adults. In a human trial involving 44 participants, a daily dose of 12 mg of Astaxanthin over 12 weeks indicated potential protective effects against age-related cognitive decline. Another clinical trial involving 32 healthy people aged between 60 and 70, all exhibiting signs of oxidative stress, further evaluated the impact of Astaxanthin on ageing. This study revealed that supplementation with a lysosomal formulation of dark chocolate, containing 7 mg of co-crystallised Astaxanthin with improved bioavailability, produced remarkable effects on enhancing oxidative status in the aging participants. These findings underscore the promising potential of combining Astaxanthin with Real Dark Chocolate, hinting at a delightful avenue for promoting healthier ageing.
Astaxanthin & Brain Health
The ageing of the brain is often linked to a decline in both cognitive capabilities and physical mobility. However, Astaxanthin is emerging as a potential ally in combatting the effects of brain ageing. Astaxanthin possesses the unique ability to cross the blood-brain barrier, enabling it to exert a beneficial influence on brain health. Recent studies have substantiated Astaxanthin's protective properties for the central nervous system, focusing primarily on its neuroprotective benefits. A thorough review of Astaxanthin's neuroprotective effects has been conducted from a clinical standpoint, including two notable human trials carried out in Japan. The first study involved ten elderly participants experiencing age-related memory issues, who were given a daily dosage of 12 mg of Astaxanthin over a 12-week period. Researchers observed significant improvements in cognitive function and psychomotor skills among these participants, indicating the compound's efficacy in countering age-related cognitive decline. The second trial was more rigorous, being randomised, double-blind, and placebo-controlled. It involved human volunteers who received either 6 mg or 12 mg of Astaxanthin daily for 12 weeks. The results were promising, revealing a reduction in levels of phospholipid hydroperoxides, substances that accumulate in persons with dementia as well as an enhancement in the antioxidant status of red blood cells. The researchers concluded that Astaxanthin supplementation could play a role in preventing dementia as people age.
Further investigations at Nagoya University in Japan examined the effects of Astaxanthin on human brain cells subjected to oxidative stress, a common factor in neuronal damage. The findings demonstrated significant protection in cells that were pre-treated with Astaxanthin, which also inhibited the production of reactive oxygen species (ROS). The authors of the study attributed the neuroprotective effects of Astaxanthin to its antioxidant properties and its ability to safeguard mitochondria. Thus, they strongly advocated for the potential of Astaxanthin as an effective treatment for neurodegeneration linked to oxidative stress, positioning it as a promising candidate for natural brain health supplements. Astaxanthin’s protective qualities extend to combatting damage caused by ischemia, an insufficient blood supply to the brain, often resulting in strokes, brain cell death, and diminished cognitive function. Researchers have highlighted Astaxanthin’s powerful antioxidant effects as a key factor in these benefits. One particular study demonstrated that pre-treating subjects with Astaxanthin for five hours, and again one hour prior to ischemic events, provided substantial protection against brain damage. This positions Astaxanthin as a potent agent in the fight against neurodegenerative disorders, effectively reducing brain cell death and even enhancing the proliferation of neural stem cells.
Interestingly, the exploration of Astaxanthin's benefits for brain health is not a recent phenomenon; prior research dating back to 2009 and 2010, as well as earlier studies on rodents at the International Research Center for Traditional Medicine in Japan, had already indicated its potential as a brain supplement. In an initial experiment, Astaxanthin was administered to hypertensive rats, resulting in a noteworthy reduction in blood pressure, a crucial factor in several eye and brain diseases. Subsequent investigations on stroke-prone rats revealed that continuous Astaxanthin supplementation over five weeks delayed the incidence of strokes in the treated group. This study also proposed that the underlying mechanism for these beneficial effects might involve the suppression of nitric oxide. In another part of the same study, a neuroprotective effect was observed in ischemic mice, where ischemia was induced by blocking the carotid artery. In humans, this condition can arise from plaque accumulation, obstructing blood flow in the carotid artery, the primary conduit of blood to the brain. Such blockage can lead to various forms of dementia. Astaxanthin has shown promise in mitigating the harmful impacts of homocysteine build-up, glutamate excitotoxicity, and oxidative stress on neuronal cells, thereby reducing neuronal deficits and offering protection against oxidative damage linked to ischemia-reperfusion injury.
In summary, Astaxanthin emerges as a compelling candidate in the field of brain health, equipped with a range of protective benefits that hold great promise for supporting cognitive function and mitigating the effects of ageing on the brain.
Astaxanthin & Skin Health
Astaxanthin is a powerful compound that plays a significant role in promoting healthy skin by enhancing its elasticity, moisture levels, and minimising the formation of wrinkles. Research indicates that Astaxanthin possesses impressive anti-inflammatory, immune-modulating, and DNA repair capabilities, all of which contribute to the maintenance of skin health. In clinical trials, supplementation with astaxanthin at doses of 6 or 12 mg has been found to inhibit the release of inflammatory cytokines from keratinocytes, which are cells that form the outer layer of the skin. Additionally, it reduces the secretion of matrix metalloproteinase-1 by dermal fibroblasts, which are crucial for skin structure. This action helps to prevent skin damage and fosters the preservation of healthy skin in participants. Another study highlighted that Astaxanthin effectively decreased transepidermal water loss, especially when skin was exposed to ultraviolet (UV) rays. This was achieved by lowering the expression of aquaporin 3 and other proteins responsible for water transport, thereby mitigating skin damage. Moreover, a four-week supplementation with 4 mg of Astaxanthin per day has been shown to rejuvenate the skin in people over 40. This is primarily due to its antioxidant properties, which combat oxidative stress and reduce lipid oxidation as well as corneocyte desquamation (the shedding of dead skin cells).
Further human trials revealed that a daily intake of 6 mg of Astaxanthin over six to eight weeks could significantly diminish wrinkles, reduce water loss, and lighten age spots. Participants also experienced improvements in skin elasticity, moisture content, and overall texture. Notably, these beneficial effects were amplified when Astaxanthin was applied topically, in conjunction with oral supplementation. In a double-blind study involving Japanese participants, a daily dose of 4 mg of Astaxanthin was found to alleviate skin damage associated with UV exposure. The results demonstrated a marked reduction in skin damage and improved moisture retention compared to the placebo group. As skin ages, it often suffers from a range of changes, including diminished elasticity, impaired oil gland function, thinning layers, and the accumulation of pigmentation. These factors contribute to the development of wrinkles, age spots, and dry, sagging skin. Clinical evidence strongly supports the advantages of Astaxanthin supplementation at doses of 3 to 6 mg per day for addressing photoaged skin. This supplementation not only curbed wrinkle formation induced by UV exposure but also promoted an increase in collagen fibres within the skin, fostering a healthier and more youthful appearance. That was impressive, right? Here you can order the only Natural Astaxanthin supported by more than 70 clinical studies.
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