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Your Astaxanthin is on the Line

Jan. 3, 2014|669 views




Have you ever noticed the difference between wild salmon and farmed salmon? Viewed side-by-side, there’s a distinct difference. One is a deep, rich reddish-orange color, while the other is pale…well, salmon color. Guess which one is natural? The deep-hued wild fish, of course. Its rich color comes from a natural compound called astaxanthin.

Astaxanthin also provides rich health benefits for people.

Astaxanthin is a pigment made by certain types of algae. It’s a part of the natural diet of salmon. It’s also a remarkably potent and beneficial antioxidant in the body. It’s among the most potent of natural dietary antioxidants; its antioxidant activity is reportedly greater than that of vitamin C. Here’s the exciting thing. Many experts think astaxanthin can slow down aging. Like other natural antioxidants, it seems to fight oxidative stress, lower inflammation, and reduce some of the risk factors associated with heart disease and other conditions.

I think this is just another example of how natural organic foods can be fundamentally more healthful than conventionally-raised foods. Wild Alaskan sockeye salmon, for instance, is leaner than farmed fish, yet it still provides plenty of heart-healthy, essential omega-3 fatty acids. A serving of wild salmon also provides a substantial dose of astaxanthin. Some factory-farmed fish may have had astaxanthin added to the feed, providing the anemic orange color you’re familiar with. But that side-by-side comparison should tell you all you need to know about which fish packs more antioxidant punch.


Kidd P.Astaxanthin, cell membrane nutrient with diverse clinical benefits and anti-aging potential.Altern Med Rev. 2011 Dec;16(4):355-64.

Fassett RG, Coombes JS.Astaxanthin: a potential therapeutic agent in cardiovascular disease.Mar Drugs. 2011 Mar 21;9(3):447-65. doi: 10.3390/md9030447.


Tags:  chemicals beware, omega, healthy fats