Astaxanthin is a naturally occurring carotenoid from the xanthophyll group. It is produced by certain microalgae, yeasts, plants, and various marine organisms.
The most important natural source for use in food supplements is the microalga Haematococcus pluvialis. This microalga produces astaxanthin as a protective pigment. Astaxanthin is a fat-soluble pigment and gives many algae, crustaceans, and fish their reddish hue.
Botanical Origin
Haematococcus pluvialis is a single-celled green alga found in freshwater. Under certain environmental conditions, such as intense sunlight or nutrient deficiency, it produces larger amounts of astaxanthin.
This pigment serves as a natural protective agent for the alga. For the production of food supplements, the microalga is cultivated in controlled cultures, allowing a defined astaxanthin content to be achieved.
Extraction and Processing
The production of astaxanthin from microalgae takes place in several steps:
– Cultivation of microalgae in suitable culture systems
– Induction of a stress phase, in which astaxanthin is increasingly produced
– Harvesting of the algal biomass
– Gentle drying
– Extraction of astaxanthin, often with natural solvents or CO₂
The manufacturing method influences, among other things, the color, stability, and purity of the extract.
Chemical Properties
Astaxanthin belongs to the group of carotenoids and is structurally related to other well-known carotenoids such as beta-carotene or lutein. It has a characteristic red-orange coloration.
Typical properties include:
– Fat-soluble structure
– Lipophilic molecular properties
– Naturally occurring forms as esters or free molecules
The stability of astaxanthin can be supported by suitable accompanying antioxidants.
Natural Occurrence
Astaxanthin occurs naturally in, among other things:
– Microalgae (e.g., Haematococcus pluvialis)
– Krill species
– Crustaceans such as crabs or shrimp
– Fish such as salmon or trout
For food supplements, astaxanthin from microalgae is predominantly used.
Traditional and Modern Use
Microalgae have been used as a natural food source in various regions of the world for a long time. Astaxanthin as an isolated plant pigment is a modern development of this use and is now used in food supplements.
Note: This information refers to the general history of microalgae use. It does not constitute a statement about medical effects within the meaning of the German Therapeutic Products Advertising Act (Heilmittelwerbegesetz).
Quality Aspects
Typical quality characteristics of high-quality astaxanthin preparations are:
– Controlled microalgae cultivation
– High natural content of astaxanthin esters
– Gentle extraction methods
– Free from artificial colors
– Stable formulations through suitable antioxidants
– Batch-related purity tests
Notes on Use
Astaxanthin is a fat-soluble pigment. Therefore, it is often recommended to take it with a meal that contains some fat.
Food supplements are not a substitute for a varied and balanced diet and a healthy lifestyle.
Persons using other astaxanthin-containing products or taking anticoagulant medication should consult a medical professional before use.
