A review of astaxantine's chemistry and its applications

Astaxanthin, a natural antioxidant, is a carotenoid widely used in aquaculture, in the production of trout and shellfish to provide the pink color of meat. Although this application has been used for over thirty years since the nineties, it is one of the most important pigments for food colouring industry today. Additionally, astaxanthin plays an important role in improving egg and sperm quality in fish reproductive processes. The world market is dominated by the use of synthetic astaxanthin, besides, interest in natural sources of the pigment has grown considerably recently. The most common sources of natural astaxanthin are the green algae Haematococcus pluvialis, the red yeast Phaffia rhodozyma, as well as crustacean byproducts. Astaxanthin is an antioxidant that has increased demand in the nutraceutical market as an encapsulated product. In addition, the consumption of astaxanthin has many health benefits, such as the prevention of cardiovascular diseases, strengthening the immune system, bioactivity against Helycobacter pylori, and prevention of cataracts. This article reviews the available evidence on astaxanthin chemistry and its potential beneficial effects on living things