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Astaxanthin is a ketone or carotenoid, pink in color, fat soluble, insoluble in water, soluble in organic solvents. It widely exists in the biological world, especially in the feathers of aquatic animals such as shrimp, crab, fish and birds, playing a role in color development. Astaxanthin is a carotenoid that is not a source of vitamin A and cannot be converted into vitamin A in animals. Astaxanthin is a fat soluble and water-soluble pigment, which exists in shrimp, crab, salmon, algae and other marine organisms. The human body cannot synthesize astaxanthin itself. It is the strongest antioxidant in nature. Its antioxidant activity is 550 times that of vitamin E β- It is 10 times of carotene, so it is called the "king of antioxidation"!
1. Artificial synthesis
Astaxanthin is the end point of carotenoid synthesis. B-carotene needs two hydroxyl groups and two ketone groups to be converted into astaxanthin, so it is difficult to synthesize artificially. Astaxanthin has 3s 3 'S, 3R-3' S, 3R, 3'R (also known as left-handed, racemic, dextral), among which astaxanthin is a mixture of three structures, with little antioxidant activity.
2. Biological sources
Natural astaxanthin mainly exists in algae, yeast, salmon, trout, shrimp, etc. The biological astaxanthin is safe to use, environmentally friendly, and it has broad prospects for development. At present, natural astaxanthin is mainly produced by microbial fermentation. The microorganisms that can produce astaxanthin include: Phaffia genus of fungal basidiomycetes, two hydrocarbon assimilating bacteria and green algae growing in nitrogen deficient environment.
At present, astaxanthin is mainly used as a functional pigment in aquaculture, food, cosmetics and other fields. It is mainly used as a feed additive for fish, shrimp, crabs and other crustaceans as well as poultry, to improve the reproductive capacity and survival rate of livestock, poultry and fish, improve health status, and optimize body color and meat quality. Natural astaxanthin has been used as a food additive for food coloring, preservation and nutrition enhancement. Studies have shown that astaxanthin is beneficial to the preservation of trout Chemicalbook slices. In recent years, with the deepening of biological function research and pharmacological and pharmacodynamic experiments of astaxanthin, astaxanthin has received great attention from the scientific community because of its effect in the prevention and treatment of cardiovascular diseases, cancer, metabolic syndrome, diabetes, neurodegenerative diseases, eye diseases, skin diseases and other diseases, which shows that astaxanthin has great potential application value and broad development prospects in medicine, health products and other fields.
Astaxanthin is a ketone or carotenoid, pink in color, fat soluble, insoluble in water, soluble in organic solvents. It widely exists in the biological world, especially in the feathers of aquatic animals such as shrimp, crab, fish and birds, playing a role in color development. Astaxanthin is a carotenoid that is not a source of vitamin A and cannot be converted into vitamin A in animals. Astaxanthin is a fat soluble and water-soluble pigment, which exists in shrimp, crab, salmon, algae and other marine organisms. The human body cannot synthesize astaxanthin itself. It is the strongest antioxidant in nature. Its antioxidant activity is 550 times that of vitamin E β- It is 10 times of carotene, so it is called the "king of antioxidation"!
1. Artificial synthesis
Astaxanthin is the end point of carotenoid synthesis. B-carotene needs two hydroxyl groups and two ketone groups to be converted into astaxanthin, so it is difficult to synthesize artificially. Astaxanthin has 3s 3 'S, 3R-3' S, 3R, 3'R (also known as left-handed, racemic, dextral), among which astaxanthin is a mixture of three structures, with little antioxidant activity.
2. Biological sources
Natural astaxanthin mainly exists in algae, yeast, salmon, trout, shrimp, etc. The biological astaxanthin is safe to use, environmentally friendly, and it has broad prospects for development. At present, natural astaxanthin is mainly produced by microbial fermentation. The microorganisms that can produce astaxanthin include: Phaffia genus of fungal basidiomycetes, two hydrocarbon assimilating bacteria and green algae growing in nitrogen deficient environment.
At present, astaxanthin is mainly used as a functional pigment in aquaculture, food, cosmetics and other fields. It is mainly used as a feed additive for fish, shrimp, crabs and other crustaceans as well as poultry, to improve the reproductive capacity and survival rate of livestock, poultry and fish, improve health status, and optimize body color and meat quality. Natural astaxanthin has been used as a food additive for food coloring, preservation and nutrition enhancement. Studies have shown that astaxanthin is beneficial to the preservation of trout Chemicalbook slices. In recent years, with the deepening of biological function research and pharmacological and pharmacodynamic experiments of astaxanthin, astaxanthin has received great attention from the scientific community because of its effect in the prevention and treatment of cardiovascular diseases, cancer, metabolic syndrome, diabetes, neurodegenerative diseases, eye diseases, skin diseases and other diseases, which shows that astaxanthin has great potential application value and broad development prospects in medicine, health products and other fields.
