catalogue
Function and efficacy of astaxanthin
Food containing astaxanthin
Side effects of astaxanthin
Function and efficacy of astaxanthin
antioxidation
Natural astaxanthin is one of the strongest natural antioxidants in the world, which can effectively remove oxygen free radicals in cells, enhance the ability of cell regeneration, maintain the balance of the body and reduce the accumulation of aging cells, and protect the health of cells and DNA from the inside out, thus protecting skin health, promoting hair growth, resisting aging, relieving exercise fatigue and enhancing vitality. Since 2008, a large number of studies at home and abroad have confirmed that astaxanthin has strong antioxidant activity, which has a positive effect on improving immunity, preventing the occurrence and development of chronic diseases such as tumors, cardiovascular diseases and diabetes, and delaying aging.
The antioxidant activity of natural astaxanthin exceeds that of existing antioxidants. Its ability to scavenge free radicals is: astaxanthin is 6000 times that of vitamin C; It is 1000 times of vitamin e; 800 times of coenzyme Q 10; 1800 times of nitric oxide; 3 100 times of natto; 700 times of anthocyanin; 100 times the efficacy of β-carotene; More effective than lycopene 10 times. 200 times the efficacy of carotene (lutein); 320 times more effective than tea polyphenols; Only algae, yeast and bacteria can produce astaxanthin, and higher animals cannot transform this chemical structure. Another obvious feature of natural astaxanthin is that it is the only carotenoid that can cross the blood-brain barrier.
dyestuff
Astaxanthin is a pigment. Astaxanthin can make salmon, egg yolk, shrimp and crab appear red, because it is produced by algae, bacteria and phytoplankton in nature. Some aquatic species, crustaceans including shrimps and crabs eat these algae and plankton, and then store this pigment in their shells, so their appearance is red. These shellfish are preyed by fish (salmon, trout, Galileo), birds (flamingos, ibis), chickens and ducks, and then the pigments are stored in skin and adipose tissue. This is why salmon and some other animals are red. The professor of Huazhong Agricultural University also confirmed that the red component of natural red heart duck eggs is also natural astaxanthin.
Health care astaxanthin can combine with protein to turn blue in vivo, and has the functions of antioxidation, anti-aging, anti-tumor and prevention of cardiovascular and cerebrovascular diseases. Astaxanthin comes from a microalgae named Haematococcus, which is extremely rich in polar marine environment and is a natural carotenoid (from yellow to red, including carotene and pepper yellow). Astaxanthin is a member of yellow pepper family in carotenoid family. Pepper yellow helps prevent the oxidation of vitamin A, vitamin E and other carotenoids. The antioxidant effect of pepper yellow is the strongest among all carotenoids, which is stronger than β-carotene 10 times and stronger than vitamin e 100 times. Nutritionists have confirmed that astaxanthin can cross the barrier from blood to brain, so astaxanthin can protect brain, central nervous system and eyes. Astaxanthin also has other functions: improving physical endurance and reducing the risk of muscle injury; Relieve the symptoms of eye fatigue and improve vision; Reduce wrinkles through internal supplementation; Relieve the symptoms of hyperpigmentation (commonly known as senile plaque); Regulating cytokines and inhibiting gene expression of inflammatory cytokines and chemical factors; Improve the health of the stomach and relieve the infection or inflammation caused by Helicobacter pylori.
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Food containing astaxanthin
Algae often eat food containing astaxanthin, such as seaweed such as reef membrane, Ulva, kelp, Undaria pinnatifida, laver, agar and so on. Edible freshwater algae include Haematococcus pluvialis, Nostoc commune and Nostoc flagelliforme. Only a few algae and plankton are produced in food containing astaxanthin, and most of them only contain astaxanthin intermediate β-carotene, vitamin E and so on. Haematococcus pluvialis is the most abundant herbivore in nature, and its astaxanthin content can reach 3. 0% dry weight, even higher, it is called "concentrate" of natural astaxanthin.
Shrimp (takes astaxanthin from marine and freshwater algae, plankton, etc. ) 1. Food prawns containing astaxanthin: crayfish, green prawns, river prawns, grass prawns, prawns with a knife amount, etc. 2. Food shrimp containing astaxanthin: There are lobster (China lobster), shrimp (red shrimp, scarlet shrimp), prawn (prawn), prawn, mussel and other shrimps. 3. The brackish shrimp, such as white shrimp, no matter what kind of shrimp, except the food with astaxanthin as its core value, according to scientific analysis, the edible part of shrimp, protein, accounts for about 16 ~ 20%, which has high nutritional value. Its meat is as soft and digestible as fish, but it has no fishy smell and bone spurs, and is rich in minerals (such as calcium, phosphorus, iron, etc. ).
Crab (shrimp ingests astaxanthin) 1. 90% of the food containing astaxanthin in crabs is seafood, and the edible ones are Portunus trituberculatus (sea crab), Portunus pelagicus and blue crab (also known as yellow-breasted crab and sea otter). 2. 65,438+00% of the food containing astaxanthin in crabs is produced in fresh water, and the food containing astaxanthin in edible crabs includes Eriocheir sinensis, also known as Eriocheir sinensis, Eriocheir sinensis and freshwater hairy crabs (such as the world-famous Liangzi Lake and Yangcheng Lake hairy crabs). Generally, 1000g shrimp shell contains 80-1000 mg of astaxanthin, while crayfish's food containing astaxanthin is the highest among all shrimps and crabs, and crayfish's food containing astaxanthin is about 800- 1000 mg. However, apart from a few cooking methods such as braised prawns, astaxanthin can be filtered out from shrimp shells and crab shells, and most astaxanthin is discarded with shrimp shells and crab shells. Astaxanthin can be ingested by eating soft-shelled crabs or shrimp skins.
Shellfish (using shrimp to ingest astaxanthin) Most shellfish are seafood and a few are in fresh water. Foods containing astaxanthin include mussels, clams, mussels, river snails, abalone, oysters, ring clams (green clams), clams, scallops and mussels. 1000g of food shellfish containing astaxanthin contains less than astaxanthin10mg. However, for some patients with diabetes, gout, autoimmune diseases, etc., it is not appropriate to ingest astaxanthin by eating foods containing astaxanthin such as shrimp, crab and shellfish, because the foods containing astaxanthin such as shrimp, crab and shellfish also contain polysaccharide taboos for diabetics and high protein taboos for gout patients, and the shrimp head contains toxic substances such as arsenic. For patients with immune diseases, some polysaccharides and proteases in shrimp, crab and shellfish are allergens that cause allergies. This kind of people had better eat astaxanthin purified by Haematococcus pluvialis. Shrimp, crab, shellfish etc. It can't be eaten equally with fruits rich in vitamin C, and the VC and minerals of shrimp, crab and shellfish are complicated, which is not only not conducive to the absorption of nutrients, but also may cause poisoning (such as arsenic poisoning in shrimp). The way to avoid it is to cross-supplement VC food with astaxanthin-containing foods such as shrimp, crab and shellfish every other meal.
Fish (shrimp, crabs and shellfish ingest astaxanthin) Salmon, salmon, trout, roe, salmon, tuna, carp, barracuda, cod and sardines. Fish food containing astaxanthin: 1000g contains astaxanthin about 10-40mg.
Others (feed on marine and freshwater algae and plankton or shrimp, crab and shellfish, etc.). Transfer astaxanthin) Wild poultry egg yolk (birds ingest food containing astaxanthin such as algae and fungi), turtle (soft-shelled turtle), turtle (tortoise), sea urchin, starfish, sea cucumber, etc. Other foods containing astaxanthin:1000g contains astaxanthin10mg or less. Shrimp, crab and other crustaceans, scallops, mussels and other shellfish all feed on algae and plankton in astaxanthin-containing foods, while crustaceans and shellfish and other animals with astaxanthin-containing foods are preyed by fish (salmon, trout) and birds (flamingos, ibis), and transmit astaxanthin through the food chain, thus becoming astaxanthin-containing foods for human beings. From the point of view of dietary health, the closer the food chain is to human beings, the lower the astaxanthin content of food organisms containing astaxanthin, and the more by-products it brings to human health (such as paragonimiasis and avian influenza). ); The farther the food chain is from humans, the higher the astaxanthin content of food organisms containing astaxanthin, and the safer it is. Therefore, pure astaxanthin extracted from algae is the safest food with the highest astaxanthin content.
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Side effects of astaxanthin
Although excessive consumption of astaxanthin has no side effects such as poisoning, we should pay attention to the following points:
If you are allergic to carotenoids, you should inform your doctor in advance.
Pregnant women should avoid eating astaxanthin because it may affect hormones and internal systems.
In addition to the above points, astaxanthin may also interact with other drugs. If you are taking asthma, birth control pills, cholesterol or menopausal drugs, you'd better consult your doctor first.
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Articles about astaxanthin life knowledge;
★ Function and efficacy of astaxanthin
★ Efficacy, function and precautions of astaxanthin
★ Efficacy and function of astaxanthin
★ What are the effects of astaxanthin?
★ Efficacy, Function and Edible Method of Astaxanthin
★ Academic Papers on Astaxanthin Production Technology (2)
★ Academic paper on astaxanthin production technology.
★ Side effects of melatonin
★ Huangdi Neijing Anti-aging Secret Recipe
★ Methods and common sense of egg white whitening
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