Astaxanthin is mainly extracted from Haematococcus pluvialis, shrimps and crabs, shells and other marine organisms, so astaxanthin also contains similar components of these marine organisms. And some people with allergic constitution, seafood allergy and crustacean food allergy should not eat astaxanthin.

2. People with high uric acid

Nutrients of marine organisms easily have a great influence on the acid-base balance of human body, so people with high uric acid are not suitable for using seafood. The main extraction route of astaxanthin is also marine organisms, so before using astaxanthin, we should pay attention to whether there is high uric acid in ourselves to avoid any adverse effects on the body after use.

3. People with gout

Gout itself is a problem caused by the imbalance of human pH, and some gout patients need to avoid seafood. Therefore, people with gout need to use astaxanthin carefully.

Extended data:

Foods containing astaxanthin in daily diet

1, marine algae such as reef membrane, Ulva, kelp, Undaria pinnatifida, laver, and agar. Edible freshwater algae include Haematococcus pluvialis, Nostoc commune and Nostoc flagelliforme.

2. Food freshwater shrimps containing astaxanthin: freshwater shrimps such as Crayfish, Green Shrimp, River Shrimp, Grass Shrimp and metapenaeus ensis.

3. Foods containing astaxanthin Marine shrimps: there are lobster (China lobster), sea shrimp (red shrimp, scarlet shrimp), prawn (prawn), metapenaeus ensis, mussel and other marine shrimps.

4, brackish water shrimp such as white shrimp, no matter what kind of shrimp, except the food with astaxanthin as its core value, according to scientific analysis, the edible part of shrimp protein accounts for about16 ~ 20%, with high nutritional value. Its meat is as soft and digestible as fish, but it has no fishy smell and bone spurs, and it also contains rich minerals (such as calcium, phosphorus, iron, etc.).

Baidu Encyclopedia-Astaxanthin