Astaxanthin Dosage, Sources and Bioavailability

Astaxanthin is a carotenoid with antioxidant and anti-inflammatory properties and is widely distributed in marine seafood. In 1999, the Food and Drug Administration declared it to be safe for consumption and it has become available since then, in the form of supplements.

Today, the use of astaxanthin supplements has increased tremendously in the pharmaceutical and nutraceutical industry.

Below mentioned are some facts about the dosage and bioavailability of astaxanthin:

• Astaxanthin does not have pro-vitamin A activity, in other words, it does not get converted to vitamin A in the body.
• It cannot be synthesized by the humans; hence, it is important to get your dose of astaxanthin from diet and supplements.
• Its bioavailability increases in the presence of fat or when it is taken with a meal. Dietary oils enhance the absorption of this carotenoid, while a low-fat diet reduces its absorption.
• The natural sources of astaxanthin include- salmon, trout, yeast, algae, krill, crayfish and shrimps.
• The commercial astaxanthin is extracted through chemical synthesis from Haematoccous pluvialis.
• Studies have reported that astaxanthin supplement of 3.6 milligrams/ day is beneficial for human health. To achieve this dosage of astaxanthin naturally from diet, one needs to consume 165 grams of wild salmon per day.
• Research based studies recommend that astaxanthin should be administered with omega-3 rich seed oils, such as fish, chia seeds, flaxseeds, almonds and walnuts
• Recommended dose for astaxanthin is 2 to 4 milligrams/day in adults.
• Studies have reported no adverse effects on human health, when 6 milligrams of astaxanthin was administered per day.
• Astaxanthin-based products are available in the market in the form of Capsule, Tablet, Cream, Powder, Biomass, Energy drinks, Oil, Extract, or Soft gel.
• It is also available in combination with other multivitamins, carotenoids and herbal extracts.
• The bioavailability of astaxanthin is higher from its supplements as compared to foods containing it.