Astaxanthin

Algae is the source of astaxanthin, one of the most powerful antioxidants.

Astaxanthin delivers powerful benefits, such as

• Combats aging, reduces fine lines and wrinkles and protects the skin from sun damage


• Aids in fat metabolism and encourages weight loss by helping the body burn more fat during exercise


• Improves cardiovascular, eye and brain health


• Delivers powerful antioxidant and anti-inflammatory protection that can dramatically improve overall health 
• works as an internal nutritional sunscreen and actually boosts your skin's tolerance to ultraviolet radiation.

Scientific research has shown that astaxanthin is a true anti-aging wonder because it protects against collagen degradation, cell damage and wrinkles due to the rays of the sun.

In studies from Carotenoid Science and others, topical application of astaxanthin was shown to increase the skin’s moisture level as well as reduce wrinkles after four weeks of application . In another study, women with dry skin saw significant improvements in spots, acne and dark rings around their eyes . Still another showed that astaxanthin improved fine lines and skin elasticity.


Astaxanthin is found in microalgae, yeast, salmon, trout, krill, shrimp, crayfish, crustaceans, and the feathers of some birds. It provides the red color of salmon meat and cooked shellfish.  This red-orange pigment, closely related to other well-known carotenoids like beta-carotene and lutein, has stronger antioxidant activity than either of them (ten times higher than beta-carotene, in fact).

MegaRed Omega-3 Krill Oil is a good source of astaxanthin; it's an oil from pure Antarctic krill, tiny crustaceans that thrive in the frigid water of  the Antarctic. 

MegaRed Omega-3 Krill Oil

Q: Is red krill oil really all that much better for you than regular fish oil?

A: Red krill oil has about the same amount of omega-3 content as regular fish oil pills, but the way that the omega-3 molecules are conjugated in krill oil, it may be better absorbed and utilized by the body.

Red krill oil's capacity to reduce LDL or bad cholesterol and raise the HDL or good cholesterol seems to be better than fish oil alone and its anti-inflammatory properties appear to be better as well. There are some reports stating that after 2 weeks of taking red krill oil supplements that the anti-inflammitory potential is similar to ibuprofen.

A northern krill (Meganyctiphanes norvegica)

More health benefits of astaxanthin :

• Reduces proliferation of breast cancer tumor cells by 40%

• Protects the brain from dementia and Alzheimer's

• Greatly reduces inflammation and joint pain

• Reduces oxidative damage to your DNA by 40% (even at low doses)

• Greatly increases endurance, muscle recovery and workout performance

• Reduces the risk of cancer

• Reduces blood sugar level in diabetics and prediabetics

• Improves fertility while decreasing the rate of stillborn births

• Promotes cardiovascular health, reduces C-Reactive Proteins (CRP)

• Reduces or eliminates carpal tunnel syndrome

• Boosts immune function and helps the body resist infections

• Protects the stomach from ulcers and invasive bacteria

• Protects the kidneys from damage due to high blood sugar

• Causes cancer cells to commit suicide (apoptosis)

• Greatly improves sperm quality, motility, and sperm count

• Prevents asthma by normalizing histamine levels

• Protects the body from highly oxidative foods like fried foods

In addition, I've found that this natural medicine supplement:

• Greatly protects eye health, reduces cataracts and prevents UV damage to the eyes

• Makes skin look younger and functions as a natural internal sunscreen that prevents DNA damage and sunburn

• Protects the body from the dangerous oxidizing effects of Vioxx and COX-2 inhibitors, meaning that is can actually reduce the harmful side effects and deaths caused by other anti-inflammatory pharmaceuticals

Gold kiwi has strong antioxidant effects

In their study, the Japanese research team examined seven fruits that are known to have high antioxidant content: gold kiwis, green kiwis, navel oranges, mandarin oranges, white grapefruits, ruby grapefruits and apples (the researchers did not specify the type of apple tested).

In particular, the study team desired to know which of the fruits had the highest concentration of polyphenols (powerful antioxidants that offset the effects of molecules known as free radicals), which were most effective in reducing lipid oxidation (the process whereby fatty acids are turned into free radicals that damage cells), and which were most effective in eliminating free-ranging hydrogen peroxide (another type of free radical produced as a byproduct of the body’s process to create and use energy at the cellular level).

People with high levels of unhealthy lipids (LDL cholesterol) in their blood serum (oxidized LDL in particular) are considered to be at high risk for cardiovascular conditions such as atherosclerosis, heart attacks, strokes and other maladies. By reducing the amount of oxidized lipids and the number of other free radicals in blood serum, physicians believe people can significantly reduce their risk of heart disease. A common way to reduce free radicals and oxidized lipids is to consume more antioxidant-rich food, hence the researchers’ interest in these fruits.

The short takeaway: Gold kiwi crushed the competing fruits on all measures. In fact, apples came in dead last on every metric!

For example, to assess polyphenol content, the researchers cut equal weight pieces of each fruit flesh and blended in a mixer for about 30 seconds. The blended fruit juices were then processed through a centrifuge for 10 minutes and subsequently strained through a filter. The strained juice was centrifuged again — this time for one hour — and then samples were taken of the remaining, centrifuged juice.

Using this method, the researchers found that gold kiwi’s polyphenols content was approximately 1.04 milligrams (mg) per milliliter (ml), green kiwi was second with 0.85 mg/ml, navel oranges were third at 0.80 mg/ml, while apples were dead last at 0.13 mg/ml.

To assess the antioxidant properties of these polyphenols, the researchers then mixed a 1% concentration of the fruit juice solutions with lipids from egg yolk and irradiated the mixture for various time intervals (irradiation via UV rays causes the lipids to oxidize). After irradiation, the study team examined the counts of oxidized lipid molecules remaining in the respective fruit juice mixtures. They found gold kiwi and navel orange both inhibited oxidation of 60% of the lipids. Again, apples were dead last at 23%.

To further evaluate the antioxidant properties of the various fruits, the researchers mixed a 5% concentration of the fruit juice solutions with hydrogen peroxide and let the mixture sit for two hours. Then the researchers measured the amount of hydrogen peroxide eliminated by the fruit juices. Once again, gold kiwi significantly outperformed the other fruits, eliminating over 60% of the hydrogen peroxide. No other fruit achieved greater than 30% elimination, and apples lagged the field at less than 10%.

The study authors concluded: “We propose the novel possibility that daily consumption of kiwifruit is effective on decrease of oxidative stress and further prevention of disease by excessive oxidation … All these indicators showed the highest activity for gold kiwi, demonstrating that gold kiwi has strong anti-oxidant effects. Overall, green kiwi had lower anti-oxidant effects than gold kiwi, but had stronger effects than the other fruits.”

According to the prime producer of gold kiwi fruit, a New Zealand company called Zespri, the biggest difference between the green and gold kiwi is taste: “While green kiwifruit has a tangier, more tart flavor, gold kiwifruit is mellow and tropical, a mixture of mango, melon and citrus flavors. People who find green kiwifruit too tart usually love gold. As for other differences, the color is gold, instead of green, and it is tear-drop shaped, with a smooth skin and a crown on the top. Finally, while you might need to wait a few days for green to ripen, gold kiwifruit is always ready to eat.”