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Astaxanthin: This is the Effect of the Algae Dye

The natural dye astaxanthin is said to have numerous positive effects – on the one hand. On the other hand, there are critics who comment that these have not been proven. We have collected information about the substance for you.

Astaxanthin – a substance with a special antioxidant effect

Astaxanthin is a natural carotenoid that can be extracted from freshwater algae called blood rain algae (Haematococcus Pluvialis). For years it has been celebrated in “superfood circles” for its high antioxidant abilities.

  • Astaxanthin belongs to the group of so-called xanthophylls. Plants and animals naturally use the intense reddish pigment for their sun protection and to intercept harmful free radicals.
  • In the test tube, the substance has shown itself to be a highly effective antioxidant. Depending on how the analyzes were carried out, the pink dye had a 20 to 550 times stronger antioxidant effect than vitamin E – a well-known cell-protecting vitamin.
  • A factor that speaks in favor of astaxanthin: its antioxidant property is retained at all times and does not turn into the critical, pro-oxidative opposite. This distinguishes the dye significantly from other antioxidants such as vitamin C, E, and ß-carotene.
  • Due to its chemical structure, its antioxidant abilities, and its peculiarities of being distributed in the body, it is assumed that astaxanthin could help against a number of diseases caused by civilization – for example, cataracts, diabetes, or rheumatism.
  • Another plus point: Unlike many other antioxidants, the dye can cross the blood-brain barrier. It can also accumulate in the retina of the eye.
  • It is also said to have a protective effect against UV radiation on our skin. That is why cosmetics manufacturers like to use appropriate algae preparations or astaxanthin extracts.
  • The substance also seems to be of interest to athletes: Strength endurance and athletic performance should benefit from it. In addition to a diet suitable for sports, it also apparently supports the regeneration of stressed muscles.

The study situation is still unclear

There is a lot of research surrounding astaxanthin. Due to the current study situation, however, no clear statements can be made as to how well or less effectively the substance works in the human body.

  • The consumer center of North Rhine-Westphalia certifies that food supplements with astaxanthin have only a questionable effect and expressly points out that health-related statements are not permitted for this substance.
  • The consumer advocates base their assessment on the assessments of the EFSA (European Food Safety Authority) from the years 2009 and 2011, which assessed all studies available to date as insufficient for proven effectiveness.
  • Nevertheless, there are also individual positive findings: For example, according to a study from 2015, astaxanthin developed a calming effect in chronic inflammatory reactions.
  • A study evaluation from 2019 with regard to the effects on the skin showed that UV-related aging processes in particular can be delayed by the antioxidant.
  • A Korean study on 14 healthy young women already delivered a positive result in 2010: taking 8 milligrams of astaxanthin over a period of 8 weeks resulted in less oxidative damage to the DNA, a better immune system, and fewer measurable inflammatory parameters in the test subjects.
  • Taking astaxanthin with a drug used to treat neurological damage was shown to have surprisingly high protective effects on nerve cells in a 2020 study.
  • A study from Japan on people between the ages of 45 and 64 showed that a daily dose of 12 milligrams of astaxanthin improved cognitive abilities for 12 weeks. However, due to the relatively small study population, the results were not statistically significant.
  • Even if proof of its effectiveness is far from complete, proponents are convinced: the number of studies that have already been carried out as well as those that are still planned and ongoing would give an idea that the red dye could be believed to have some effective potential.
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Written by John Myers

Professional Chef with 25 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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