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Astaxanthin's role and efficacy_Life knowledge of astaxanthin

Astaxanthin has a variety of physiological effects, such as in antioxidant properties, it is a carotenoid and a powerful antioxidant. Astaxanthin is initially derived from a microalgal organism called Erythrocystis rainbowensis. The following is what I have organized for you about the role and efficacy of astaxanthin _ astaxanthin life knowledge , I hope it will help you. Welcome to read reference learning!

Contents

Role and efficacy of astaxanthin

Foods containing astaxanthin

Side effects of astaxanthin

Role and efficacy of astaxanthin

Antioxidant

Natural astaxanthin (natural astaxanthin) the world's strongest natural One of the world's strongest natural antioxidants, effectively removing oxygen free radicals from cells, enhancing cell regeneration, maintaining body balance and reducing the accumulation of senescent cells, from the inside out to protect the health of cells and DNA, thereby protecting skin health, promoting hair growth, anti-aging, relieving exercise fatigue, and enhancing vitality. Since 2008, a large number of studies at home and abroad have confirmed that astaxanthin has strong antioxidant activity, in improving immunity, preventing the development of tumors, cardiovascular disease, diabetes and other chronic diseases, and delaying aging has a positive role in promoting.

Natural astaxanthin antioxidant activity exceeds that of existing antioxidants. Its ability to remove free radicals is: astaxanthin is 6000 times the efficacy of vitamin C; is 1000 times the vitamin E; is 800 times the coenzyme Q10; is 1800 times the nitric oxide; is 3100 times the natto; is 700 times the anthocyanin; is β-carotene efficacy of 100 times; is lyscopene (lycopene) efficacy of 10 times; is carotol (lutein) 200 times more potent; is teapolyphenols (tea polyphenols) 320 times more potent; only algae and yeast and bacteria, etc. can produce astaxanthin, higher animals can not be converted to this chemical structure. Natural astaxanthin has another clear characteristic, it is the only carotenoid that can pass the blood-brain barrier.

Colorants

Astaxanthin, a pigment, astaxanthin gives salmon, egg yolks, shrimp, crabs, etc. a reddish color, due to the fact that in nature astaxanthin is produced by algae, bacteria and phytoplankton. Some aquatic species, crustaceans including shrimp and crabs consume these algae and phytoplankton and then store this pigment in their shells, thus giving them a reddish appearance. These crustaceans are in turn preyed upon by fish (salmon, trout, galley fish), birds (flamingos, ibis) and chickens and ducks, which then store the pigment in their skin and fatty tissue. This is what gives salmon and some other animals their red color. Huazhong Agricultural University professor also research has confirmed: natural red-core duck eggs of the red component is also natural astaxanthin

Health efficacy astaxanthin in the body can be combined with proteins and green, blue, antioxidant, anti-aging, anti-tumor, prevention of cardiovascular and cerebral vascular disease effect. Astaxanthin comes from microalgae known as red coccolithophore coat, this type of algae in the polar marine environment is extremely rich, and is a natural carotenoid (from yellow to red of any kind, including carotene and Qin pepper yellow). Astaxanthin is a member of the Qinpei yellow family of carotenoids. Qin pepper yellow helps prevent the oxidation of vitamin A, vitamin E, and other carotenoids. Astaxanthin has the strongest antioxidant effect of all carotenoids, being 10 times stronger than beta-carotene and 100 times stronger than vitamin E. It has been proven by nutritionists that astaxanthin can cross the barrier from the blood to the brain, so astaxanthin can play a protective role for the brain, central nervous system and both eyes. Astaxanthin also has other effects: improve physical endurance and reduce the risk of muscle damage; relieve symptoms of eyestrain and improve visual sensitivity; reduce wrinkles through internal supplementation; relieve the symptoms of excessive pigmentation (i.e., commonly referred to as age spots); regulate cytokines and inhibit the genetic manifestation of inflammatory cytokines and chemokines; and improve gastric health and alleviate infections or inflammation caused by Helicobacter pylori.

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Foods containing astaxanthin

Algae often consumed algae containing astaxanthin foods, marine algae such as reef membrane, Ulva schreberi, kelp, wakame, purslane, stonewort and so on. Consumption of freshwater algae such as rainwater red algae, ground fungus, hairy vegetables. Astaxanthin-containing food's are produced by only a few species of algae and plankton, most of which contain only astaxanthin intermediates beta-carotene, vitamin E, and so on. One of the rainy red algae is the nature of astaxanthin-containing food is the most abundant organisms, its astaxanthin content of up to 3. 0% of the dry weight, or even higher, known as the natural astaxanthin "concentrate".

Shrimp (from marine and freshwater algae, plankton and other intake of astaxanthin) 1. Astaxanthin-containing food freshwater shrimp: Crayfish (crayfish), blue shrimp, river shrimp, grass shrimp, shrimp, shrimp and other freshwater shrimp. 2. Astaxanthin-containing food seawater shrimp: lobster (Chinese lobster), shrimp (red shrimp, red shrimp), shrimp (prawns), prawns (prawns), shrimp, pipistrelle and other seawater shrimps. 3. Saltwater shrimp such as white shrimp, no matter what kind of shrimp, in addition to the core value of food containing astaxanthin, according to scientific analysis, shrimp edible part of the protein accounted for 16 to 20% or so, the nutritional value is very high, and its meat and fish as fluffy, easy to digest, but no fishy taste and bone spurs, while rich in minerals (eg, calcium, phosphorus, iron, etc.), seawater shrimp is also rich in iodine quality, extremely beneficial to human health.

Crab (intake of astaxanthin with shrimp) 1. Crab food containing astaxanthin 90% for the sea, edible three warts pike crab (sea crab), far sea pike crab, blue crab (also known as yellow armor crab, grisly crab) and so on. 2. Crab food containing astaxanthin 10% of the freshwater production, edible crab food containing astaxanthin Chinese mitten crab is also known as hairy crabs, crabs, crabs, river crabs, freshwater crabs (such as Liangzi Lake, Yangcheng Lake hairy crabs, etc.). 3. Yangcheng Lake hairy crabs, etc.) and so on. General shrimp, crab food containing astaxanthin 1000 grams of shrimp shell containing 80-100 mg astaxanthin, crayfish food containing astaxanthin is all shrimp, crab astaxanthin content is the highest, crayfish food containing astaxanthin 1000 grams of shrimp shell containing about 800-1000 mg astaxanthin. However, in addition to oil smothered prawns and a few other cooking methods can be astaxanthin from shrimp, crab shells out of some of its most astaxanthin with shrimp shells, crab shells were discarded. Astaxanthin can be ingested by eating soft-shell crabs or shrimp skins.

Shellfish (intake of astaxanthin with shrimp) most of the shellfish is seafood, a small number of freshwater, astaxanthin-containing food: mussels, arkshells, sea mussels, snails, abalone, oysters, ringed clams (green clams), clams, clams, scallops, mussels, and so on; shellfish astaxanthin-containing food in 1,000 grams of astaxanthin 10 milligrams or less. However, such as diabetes, gout, autoimmune diseases and other parts of the patient, through the consumption of shrimp, crab, shellfish and other astaxanthin-containing food intake of astaxanthin is not advisable, because shrimp, crab, shellfish and other astaxanthin-containing food also contains diabetes taboo polysaccharide, gout patients taboo high protein, etc., shrimp contains toxic substances such as arsenic, etc., on the immune disease patients, shrimp, crab, shellfish, etc., some of the polysaccharide and proteases are allergens that cause allergies. This group of people is best to consume astaxanthin purified from rainbow red algae. Shrimp, crab, shellfish, etc. also can not and vitamin C-rich fruits and other food, VC and shrimp, crab, shellfish and other minerals to complex changes, not only is not conducive to the absorption of nutrients, but also may cause poisoning (such as shrimp arsenic poisoning). The way to avoid is VC food and shrimp, crab, shellfish and other astaxanthin-containing food cross-feeding between meals.

Fish (eating shrimp, crab, shellfish and other intake of astaxanthin) salmon, salmon, trout, fish roe, salmon, tuna, carp, pike, cod, sardines and so on. Fish containing astaxanthin: 1000 grams contain about 10-40 mg of astaxanthin.

Other (ingestion of marine and freshwater algae, plankton or shrimp, crab, shellfish, etc. to pass astaxanthin) wild bird egg yolks (poultry intake of algae and fungi and other astaxanthin-containing food), turtles (Chinese grass turtles), soft-shelled turtle (Wang Baji), sea urchins, starfish, sea cucumbers and so on. Other astaxanthin-containing foods: 1000 grams of astaxanthin are less than 10 mg. Shrimp, crab and other crustaceans, scallops, mussels and other shellfish, these animals are consuming astaxanthin-containing food algae and plankton, crustaceans and shellfish and other astaxanthin-containing food animals and fish (salmon, trout) and birds (flamingos, ibises) prey on astaxanthin through the food chain transmission of astaxanthin to become a human food containing astaxanthin. From the perspective of dietary health, the closer the food chain from humans, astaxanthin-containing food organisms with astaxanthin content is lower, its food source is complex, brought to jeopardize human health by-products the more (such as schistosomiasis, avian influenza, etc.); The further the food chain from humans, astaxanthin-containing food organisms with astaxanthin content is the higher the more secure. So pure astaxanthin extracted from algae is the highest and safest astaxanthin-containing food

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Side effects of astaxanthin

Although excessive consumption of astaxanthin does not have side effects such as toxicity, you need to pay attention to the following things:

If there is an carotenoid carotenoid. allergic reaction, you should inform your doctor in advance.

Pregnant women should avoid consuming astaxanthin as it has the potential to affect hormones and internal systems.

In addition to the above points, astaxanthin has the potential to interact with other medications. If taking asthma, birth control, cholesterol or menopause medications, it is best to consult your doctor first.

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★ Astaxanthin efficacy and effects and how to consume

★ Astaxanthin related production technology process academic papers(2)

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