Astaxanthin. Not sure who came up with the name, but most of us have a hard time pronouncing and/or remembering it. The red antioxidant best known for the (pinkish) color of Salmon, Krill and Flamingoes has seen explosive market growth and rightfully so.
Salmon without its typical pink color is less appealing to most consumers. Additions of astaxanthin to the diets of farmed salmon is, therefore, pure logic. Price is the main motivator as so often. The synthetic product is cheaper. The synthetic product gives the color. Everybody happy, right?

‘No’ says Human Biology.

Astaxanthin has been in our diets for many generations and might be as essential as are omega 3 fatty acids. Humans are ready to digest the natural product, that finds origin Algae, as the start of the food chain. The natural astaxanthin bioavailability is approximately 20x better than the synthetic version. When Biology and Chemistry go head to head, Biology usually comes out on top. So don’t waste your time eating salmon to enjoy the benefits astaxanthin provides, don’t choose synthetics, choose Natural, choose our Algae based Astaxanthin.

Want to know more about Astaxanthin from LUS? Check out our product here.