Astaxanthin, a member of the carotenoid family, is an oxygenated red-orange pigment. Professor Basil Weedon was the first to map the structure of astaxanthin. Astaxanthin is found in microalgae, yeast, salmon, trout, shrimp, crustaceans, and other sources. However, Haematococcus pluvialis appears to be the best source of astaxanthin. Astaxanthin cannot be synthesized by human and it must be provided in the diet. Astaxanthin has been proven to be one of the most powerful anti-oxidants yet discovered. University study shows Astaxanthin to be up to 550 effective than Vitamin E and 4 times than lutein in various antioxidant capacities.It freely crosses the blood-brain and blood-retina barriers to provide powerful support for eye and nervous system health.
Composition
Analysis |
Specification |
Result |
Appearance |
Red to dark red powder |
Conform |
Odor |
Slight smell, Characteristic |
Conform |
Astaxanthin(UV) |
≥3.0% Astaxanthin |
3.19% |
Water |
≤5.0% |
3.68% |
Heavy Metals(Pb) |
<10.0ppm |
Conforms |
As |
≤1.0ppm |
0.75ppm |
Hg |
≤0.1ppm |
Not detected |
Total Plate Count |
≤10000cfu/g |
Conforms |
Yeast & Mold |
≤100cfu/g |
Conforms |
E. Coli |
≤90MPN/100g |
Conforms |
Pathogenic Bacterium |
Not detected |
Not detected |
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