Factory supply bulk astaxanthin haematococcus pluvialis extract 1% 2% 3% 4% 5% pure astaxanthin Powder
Time: 2023-06-16 16:25:57
Astaxanthin is a ketone or carotenoid with a pink color, fat-soluble, insoluble in water, and soluble in solvents.It is widely present in the biological world, especially in the feathers of aquatic animals such as shrimp, crabs, fish and birds, and plays a role in color rendering.
Astaxanthin is a carotenoid that is not a source of vitamin A. It cannot be converted into Chemicalbook vitamin A in animals.Astaxanthin is a fat-soluble and water-soluble pigment that is present in shrimp, crabs, salmon, algae and other marine organisms. The human body cannot synthesize astaxanthin by itself.
It is the strongest antioxidant in nature.Its antioxidant activity is 550 times that of vitamin E and 10 times that of β-carotene, so it is called the “King of antioxidants”!
Chinese name: Astaxanthin
CAS number: 472-61-7
Molecular formula: C40H52O4
Molecular weight: 596.85
EINECS number: 207-451-4
Melting point: 215-216°C
Boiling point: 568.55°C (roughestimate)
Storage conditions: -20°C
1.Artificial synthesis of astaxanthin is the end point of carotenoid synthesis. B-carotene needs to add 2 hydroxyl groups and 2 ketones to be converted into astaxanthin. Artificial chemical synthesis is more difficult.
Physiological function and function：
Astaxanthin is a kind of chain-breaking antioxidant, which has a strong antioxidant ability, can also reduce lipid peroxidation, and effectively inhibit lipid peroxidation caused by free radicals. Astaxanthin.
At present, astaxanthin is mainly used as a functional pigment and is widely used in aquaculture, food, cosmetics and other fields. It is mainly used as a feed additive for crustaceans such as fish, shrimp and crabs, and poultry to improve the reproductive capacity and survival rate of livestock, poultry and fish, improve health, and optimize body color and meat quality.Natural astaxanthin has been used as a food additive for food coloring, preservation and nutrition enhancement.