Astaxanthin: its chemistry, sources and possible health effects
What it found
Astaxanthin is a carotenoid used to give farmed salmon and shellfish their pink colour, and it has been linked to several health benefits.
Most research on those benefits is very recent and has mainly been done in lab tests or early-stage human work.
What they found
Animal and lab studies
Role in reproduction
Astaxanthin also plays a key role as an intermediary in reproductive processes.
Antioxidant activity
Astaxanthin has an unusual antioxidant activity, which has caused a surge in the supplement market for the encapsulated product.
Studies in people and animals
Health benefits claimed
Health benefits such as prevention of cardiovascular disease, boosting the immune system, activity against Helicobacter pylori, and prevention of cataracts have been linked to taking astaxanthin.
State of the research
Research on the health benefits of astaxanthin is very recent and has mostly been done in lab tests or at the pre-clinical level with humans.
Other findings
Colour in aquaculture
Astaxanthin is widely used in salmon and shellfish farming to give them their characteristic pink colour. This use has been well documented for over two decades and is the main market driver for the pigment.
Synthetic vs natural sources
Synthetic astaxanthin dominates the world market, but interest in natural sources has risen substantially. Common natural sources are the green algae Haematococcus pluvialis, the red yeast Phaffia rhodozyma, and shellfish byproducts.
What the authors conclude
- They review the current available evidence on astaxanthin chemistry and its potential beneficial effects in humans.
How it was done
Astaxanthin is widely used in fish and shellfish farming and is also sold as a supplement, so the authors wanted to review the evidence on its chemistry and its possible benefits for people.
What it can’t tell you
- We summarised it from the abstract only.
- Most of the research on health benefits has been done in lab tests or early-stage work, not in full human trials.
- It is not yet clear whether the health benefits linked to astaxanthin hold up in people.
The paper
- Title
- Astaxanthin: a review of its chemistry and applications
- Type
- ReviewThe authors read earlier studies and describe what they found. It isn’t a new study.
- Evidence
- Studies in people · animals · lab
- Summarised from
- Abstract only
- Cite
- Higuera-Ciapara I, Félix-Valenzuela L, Goycoolea FM (2006). Astaxanthin: a review of its chemistry and applications. Critical reviews in food science and nutrition. doi:10.1080/10408690590957188PubMed 16431409DOI
Summary written 26 Sep 2026. Check it against the paper before it changes what you eat. How we summarise papers · Report an error