astaxanthin


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astaxanthin

[¦as·tə′zan·thən]
(biochemistry)
C40H52O4 A violet carotenoid pigment found in combined form in certain crustacean shells and bird feathers.
References in periodicals archive ?
This standardized ingredient is sourced from a rich astaxanthin microalgal biomass developed at the Algatech facilities.
Materials and methods: To this end, we examined the role of astaxanthin on human brain microvascular endothelial cell line (HBMEC) and rat aortic smooth muscle cell (RASMC) proliferation, invasion and tube formation in vitro.
This case study was an additional step in developing the highest purity AstaPure astaxanthin plus other innovative algae-based ingredients.
The aim of the partnership is to commercialize proprietary formulations of nature-identical synthetic astaxanthin products with pharmaceutical-grade purity that will offer enhanced oral bioavailability compared with other astaxanthin products on the market.
Grovepoint's distinct aim is development and capitalization of the potential business in natural astaxanthin and related products.
Astaxanthin functions as a natural sunscreen for marine plants.
The report then estimates 2015-2020 market development trends of Astaxanthin industry.
Global market for both synthetic and natural source astaxanthin in aqua feed, nutraceuticals, cosmetics and food & beverages is estimated at 280 metric tons valued at US$447 million in 2014, is further projected to reach 670 metric tons valued at US$1.
5% astaxanthin oleoresin with the concentration increasing over time as the algae strain and production technology is improved.
Astaxanthin is an effective anti-inflammatory agent for living organisms.
Cyanotech Is Largest Producer of Natural Astaxanthin in World Market --
20, 2015 /PRNewswire/ -- Astaxanthin has been widely used in aquaculture industry for pigmentation of salmon, trout and shrimps; used for its antioxidant and other health benefits in nutraceutical industry; used in cosmetics for its skin care and anti-aging properties; and also used for fortification of foods and beverages.