Astaxanthin is responsible for the pink or red colour of wild-caught Alaskan salmon. According to Science Direct, “when compared to other antioxidants such as lycopene, vitamin E and vitamin A,” astaxanthin comes out on top and is often referred to as the “king of antioxidants.”

It is derived from Haematococcus microalgae, which produce astaxanthin as a protective mechanism to shield from harsh ultraviolet (UV) light. Data demonstrates how astaxanthin helps protect your skin from the inside out.

Your body uses astaxanthin to protect against reactive oxygen species (ROS) and oxidation, which plays a role in protection against dementia, heart disease, ageing and Parkinson’s disease. Antioxidant supplementation helps when you don’t get enough from your diet, which helps alleviate oxidative damage.

Researchers writing in the journal Marine Drugs recognised the challenge of maintaining brain function while human life expectancy lengthens. In their review of the literature, they identified several pathways astaxanthin could take in slowing brain ageing. They found several studies where astaxanthin modulated biological mechanisms, one of the main factors which was the forkhead box 03 gene (FOXO3).

This is one of only two genes with a significant impact on human longevity. They also found that astaxanthin increases brain-derived neurotrophic factor (BDNF) in the brain and attenuates oxidative damage to DNA, lipids and protein. After reviewing the literature, they concluded it was possible astaxanthin could promote longevity and slow the rate of ageing due to its neuroprotective properties.

Slowing brain ageing is significant since the neurological ageing process is directly linked to cognitive function. Some cognitive changes that can occur with ageing, but are not necessarily normal, include finding it difficult to remember words, having difficulty with multitasking, recalling names, or having more difficulty paying attention.

Although astaxanthin is a carotenoid, the molecular structure is unique, and it is more potent than other carotenoids. One of the key differences is that it has a surplus of electrons to donate as it neutralizes free radicals. Another unique factor is that it can protect both water- and fat-soluble parts of the cell. This makes astaxanthin a powerful antioxidant, which data showed is greater than alpha-lipoic acid, green tea catechins, CoQ10 and vitamin C.

Most antioxidant carotenoids are either water-soluble or fat-soluble, but astaxanthin’s effectiveness is due to the capability to interface between water and fat. It can also cross the blood-brain barrier, where it exerts a strong protective effect on neurological health.

Source: Dr Mercola