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Wellness Foods & Supplements 2/2021

  • Text
  • Harnischcom
  • Foods
  • Wellness
  • Ingredients
  • Supplements
  • Calcium
  • Guayusa
  • Pycnogenol
  • Collagen
  • Marine
  • Astaxanthin
  • Immune
  • Magnesium

Antioxidants Photo © :

Antioxidants Photo © : Helmut Pierer Astaxanthin – oxidative balance for the body Dr. Edgar Ahn, Dr. Monika Siebel What is Astaxanthin? Astaxanthin is a natural red pigment found in marine animals such as microalgae, crustaceans, fish and some birds (1), (2). Chemically, astaxanthin belongs to the carotenoid group, specifically xanthophylls, and is considered the most potent antioxidant currently known. astaxanthin under stress situations (e. g. high salt content in the water, nitrogen deficiency, high temperatures and UV light) for its own protection (4). This natural form represents the highest quality astaxanthin with the highest antioxidant potential. Despite its similar chemical structure, astaxanthin differs greatly from other carotenoids in its properties. It can cross both the blood-brain barrier and the blood-retinal barrier, thus exerting its antioxidant and anti-inflammatory protection directly on site in the brain, the nerves of the central nervous system or the retina of the eye. Astaxanthin also distributes itself extremely effectively throughout the body, so that its protective effect benefits every single cell and thus all organs, tissues, joints and skin. Astaxanthin is considered safe and has been certified by the United States Food and Drug Administration (FDA) with GRAS (generally recognized as safe) status (3). How is astaxanthin produced? Natural astaxanthin is industrially produced mainly from the green algae Haematococcus pluvialis. This alga produces the red pigment Fig. 1: Photo of the different life stages of the green alga Haematococcus pluvialis. Photo © : Helmut Pierer 24 No. 2 August/September 2021

Antioxidants The cultivation technologies used often differ fundamentally. In its simplest form, cultivation of the microalga takes place in open, unprotected pond systems (“open-ponds”) that use direct sunlight. However, this form of cultivation carries the risk of uncontrolled contamination by competing foreign algal strains on the one hand, and environmental pollution (e. g., contaminants from the ambient air) on the other hand. Production performance and quality often varies greatly due to climatic influences. The following factors are crucial for highquality production of natural astaxanthin from green algae: – Continuous, systematic selection of the best strains of Haematococcus pluvialis algae. – Ensuring optimal growth conditions by using the highest quality water – Cultivation in completely closed containers to meet the hygiene standards required by the food supplement industry By using suitable process technology, the living conditions for the green algae can be optimally adapted to the two different life cycles – growth phase and stress phase (see Fig. 2) – thus optimizing the yield and content of high-quality astaxanthin. In addition to algae, mostly genetically engineered bacteria or yeast fungi (Phaffia rhodozyma) can also be used for the biotechnological production of astaxanthin. Photo © : Helmut Pierer However, the astaxanthin contents obtained in these processes are much lower than in green algae (5). This astaxanthin is mainly used in fish farming as a natural colourant and is not approved for use in the food and dietary supplement (NEM) sector in Europe. Furthermore, astaxanthin can be produced from petroleum in a chemical process. This so-called synthetic astaxanthin is also not approved for use in the food and food supplement (NEM) sector in Europe. It is used purely as a colourant in the industrial breeding of fish (e. g. salmon) or other farm and domestic animals (e. g. for the specific colouring of egg yolks). Thus, when consuming industrial farmed salmon, the consumer mostly ingests only synthetic astaxanthin. Although synthetic astaxanthin has the same chemical formula as natural astaxanthin, the two forms differ substantially in their bioactive effects. Natural astaxanthin contains not only astaxanthin, but the total complex of those substances that the alga forms to ensure its survival (e. g., smaller amounts of lutein, beta-carotene, and canthaxanthin). The accompanying substances act synergistically, thus enhancing the effect of astaxanthin, making natural astaxanthin a far more effective antioxidant than synthetic astaxanthin (6). Furthermore, natural astaxanthin from green algae is in its esterified form and is therefore more stable and better adsorbed by the body. How does astaxanthin work? Fig. 2: schematic representation of the life cycles of the green alga Haematococcus pluvialis during AX production. Astaxanthin has been studied by numerous research groups worldwide and is recognized as safe and effective. The number of scientific studies on natural astaxanthin is rapidly increasing, and there is solid documentation for a variety of uses. The following health benefits of natural astaxanthin from Haematococcus pluvialis have been demonstrated in clinical studies: – Promotes healthy oxidative balance – Supports cardiovascular health – Supports healthy skin No. 2 August/September 2021 25

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