Lauren J Colletti FNP

 Functional Medicine Practitioner
Generic filters
Search in title
Search in excerpt
Search in content
Filter by Custom Post Type
Filter by Tags

568a Astaxanthin



Out of stock

Shipped By: BioPure
SKU: 568a Category: Tags: , , Brand:
Natural Astaxanthin in a base of Wild Sockeye Salmon Oil, offered in a bottle of 90 softgel capsules. Astaxanthin is known for its beneficial antioxidant properties. BioPure has harnessed this power in a base of Wild Alaskan Sockeye Salmon Oil to add the nutritional benefits of omega-3 fatty acids.


Research & More Information

Astaxanthin, pronounced “asta-zan-thin”, is a richly colored red-orange pigment within the carotenoid family of compounds, and is found in certain microscopic freshwater algae, yeast, shrimp, and krill. Astaxanthin is responsible for the reddish color of salmon flesh, lobster shells, and the feathers of some birds, such as flamingos. BioPure’s Astaxanthin is obtained from a particular algae known as Haematococcus pluvialis. The algae is grown under controlled conditions in Hawaii, and the Astaxanthin is isolated from the algae using CO2 supercritical extraction. This is a highly efficient, environmentally friendly, and solvent-free process, resulting in a pure and potent bioactive product.

Astaxanthin is known for its antioxidant properties, with outstanding capacity both as a singlet oxygen quencher and as a scavenger of free radical oxygen. The compound has an elongated chemical structure with a non-polar series of alternating single and double conjugated carbon bonds in the center, and polar ionone rings at either end. Its unique structure allows Astaxanthin to orient itself transversely across the membrane of a typical cell and participate in a variety of antioxidant reactions.* Astaxanthin’s singlet oxygen quenching capacity has been found to be 550 times stronger than Vitamin E and green tea, and as much as 6000 times greater than Vitamin C. Singlet oxygen quenching is particularly important in supporting skin and eye health.*

In the case of Astaxanthin, beauty is more than skin deep. Numerous research studies with Astaxanthin are suggesting a myriad of potential health benefits. It supports muscle performance and energy efficiency, eye health, immune system, normal blood sugar metabolism, liver health, proper neurological function, cardiovascular health, and digestive health.*

Unlike most antioxidants, Astaxanthin is fat-soluble. Within our bodies, it is absorbed in the intestine and can be stored in the liver and fatty tissues. It has been found that Astaxanthin is more efficiently absorbed if taken with food containing fats, particularly salmon. Interestingly, it was also found that the bioavailability was significantly decreased in smokers.

To ensure greatest possible antioxidant benefits, BioPure’s Astaxanthin is encapsulated in 260 mg of wild Alaskan Sockeye Salmon oil, plus a small amount of hi-oleic safflower oil produced without the use of bioengineering. Vitamin E mixed tocopherols derived from soybeans are added to protect the oils from oxidation during storage. This may leave small traces of soy fatty acids, but soy proteins are the part of soy most commonly responsible for allergic reactions. To complete the benefit package, BioPure’s Astaxanthin also contains Vitamins A and D, plus the beneficial omega-3 fatty acids EPA and DHA, as well as Lutein, a yellow-colored carotenoid that is important to eye health.* In addition, several studies have tested the safety of taking oral supplementation of Astaxanthin and shown no harmful side effects.


Miki W. Biological functions and activities of animal carotenoids. Pure & Appl. Chem. Vol. 63, No. 1, pp. 141-146, 1991.

Nishida Y, Yamashita E, and Miki W. Quenching Activities of Common Hydrophilic and Lipophilic Antioxidants against Singlet Oxygen Using Chemiluminescence Detection System. Carotenoid Science, Vol.11, 2007, 16-20.

Kidd P. Astaxanthin, cell membrane nutrient with diverse clinical benefits and anti-aging potential. Altern Med Rev. 2011 Dec;16(4):355-64.

McNulty HP, Byun J, Lockwood SF, Jacob RF, Mason RP. Differential effects of carotenoids on lipid peroxidation due to membrane interactions: X-ray diffraction analysis. Biochim Biophys Acta. 2007 Jan;1768(1):167-74.

Shimidzu, Gogo, Miki, Carotenoids as Singlet Oxygen Quenchers in Marine Organisms. Fisheries Science. 62(1), 134-137, 1995.

Camera E, Mastrofrancesco AFabbri CDaubrawa FPicardo MSies HStahl W. Astaxanthin, canthaxanthin and beta-carotene differently affect UVA-induced oxidative damage and expression of oxidative stress-responsive enzymes. Exp Dermatol. 2009 Mar;18(3):222-31.

Lyons, NM and O’Brien, NM. Modulatory effects of an algal extract containing astaxanthin on UVA-irradiated cells in culture. Dermatol. Sci. 2002, 30, 73-84.

O’Connor I, O’Brien N. Modulation of UVA light-induced oxidative stress by beta-carotene, lutein and astaxanthin in cultured fibroblasts. J Dermatol Sci. 1998 Mar;16(3):226-30.

Higuera-Ciapara I, Felix-Venezuela LF and Goycoolea FM. Astaxanthin: A Review of its Chemistry and Applications. Critical Reviews in Food Science and Nutrition, 46:185–196 (2006).

Camera E, Mastrofrancesco A, Fabbri C, Daubrawa F, Picardo M, Sies H, Stahl W. Astaxanthin, canthaxanthin and β-carotene differently affect UVA-induced oxidative damage and expression of oxidative stress-responsive enzymes. Experimental Dermatology. Volume 18, Issue 3, pages 222–231, March 2009.

Yamashita E. The Effects of a Dietary Supplement Containing Astaxanthin on Skin Condition. Carotenoid Science. Vol.10, 2006, 91-95.

Tominaga K, Hongo N, Karato M, Yamashita E. Cosmetic benefits of astaxanthin on humans subjects. Acta Biochim Pol. 2012;59(1):43-7.

Yuan JP, Peng J, Yin K, Wang JH. Potential health-promoting effects of astaxanthin: a high-value carotenoid mostly from microalgae. Mol Nutr Food Res. 2011 Jan;55(1):150-65.

Sawaki K, Yoshigi H, Aoki K, Koikawa N. et al. Sports Performance Benefits from Taking Natural Astaxanthin Characterized by Visual Acuity and Muscle Fatigue Improvement in Humans. Journal of Clinical Therapeutics & Medicines. 2002, Vol 18:No 9, 1085-1100.

Yasunori N, Miharu M, Hiroki T, Shigeaki O. The supplementation effect of Astaxanthin on Accomodation and Asthenopia. Journal of Clinical Therapeutics & Medicines. 2006, Vol 22:No 1, 41-54.

Ohgami K, Shiratori K, Kotake S, Nishida T, Mizuki N, Yazawa K and Ohno S. Effects of Astaxanthin on Lipopolysaccharide-Induced Inflammation In Vitro and In Vivo. Invest. Ophthalmol. Vis. Sci. June 2003 vol. 44 no. 6, 2694-2701.

Park JS, Chyun JH, Kim YK, Line LL and Chew BP. Astaxanthin decreased oxidative stress and inflammation and enhanced immune response in humans. Nutrition & Metabolism 2010, 7:18.

Kang JO, Kim SJ, Kim H. Effect of astaxanthin on the hepatotoxicity, lipid peroxidation and antioxidative enzymes in the liver of CCl4-treated rats. Methods Find Exp Clin Pharmacol. 2001 Mar;23(2):79-84.

Zhang X, Pan L, Wei X, Gao H, Liu J. Impact of astaxanthin-enriched algal powder of Haematococcus pluvialis on memory improvement in BALB/c mice. Environ Geochem Health. 2007 Dec;29(6):483-9.

Satoh A, Tsuji S, Okada Y, Murakami N, Urami M, Nakagawa K, Ishikura M, Katagiri M, Koga Y and Shirasawa T. Preliminary Clinical Evaluation of Toxicity and Efficacy of A New Astaxanthin-rich Haematococcus pluvialis Extract. J Clin Biochem Nutr. 2009 May; 44(3): 280–284.

Guerin M, Huntley ME and Olaizola M. Haematococcus astaxanthin: applications for human health and nutrition. TRENDS in Biotechnology. Vol.21 No.5 May 2003, 210-216.


Odeberg JM, Lignell A, Pettersson A, Hoglund P. Oral bioavailability of the antioxidant astaxanthin in humans is enhanced by incorporation of lipid based formulations. European Journal of Pharmaceutical Sciences 19 (2003) 299-304.

Okada Y, Ishikura M, Maoka T. Bioavailability of astaxanthin in Haematococcus algal extract: the effects of timing of diet and smoking habits. Biosci Biotechnol Biochem. 2009 Sep;73(9):1928-32.

Spiller GA, Dewell A. Safety of an Astaxanthin-Rich Haematococcus pluvialis Algal Extract: A Randomized Clinical Trial. Journal of Medicinal Food. March 2003, 6(1): 51-56.