Latest news with #astaxanthin
Medical News Today
3 days ago
- Health
- Medical News Today
What is astaxanthin?
Astaxanthin is a red-orange pigment that occurs naturally in certain plants, algae, and sea life. It has anti-inflammatory properties that may benefit brain, skin, and eye health, and suggests that astaxanthin has various beneficial properties, including antioxidant, anti-inflammatory, and neuroprotective may have positive effects on various health concerns, including natural skin aging, declining brain health, eye diseases, and more. However, more research may be necessary to fully understand these benefits of astaxanthinBelow are some potential health benefits of health and cognitive functionA 2023 review highlights that astaxanthin's chemical structure allows it to cross the blood-brain barrier and reach a person's review suggests that astaxanthin can activate certain genetic pathways and the regeneration and growth of adult brain nerve cells. Its anti-inflammatory properties may also help to limit neuroinflammation, which research associates with to a 2024 review, astaxanthin is also a potent antioxidant. Oxidative stress can contribute to the following effects:neurodegeneration, which is a progressive loss of brain nerve cellscognitive aging, which refers to the natural changes in a person's ability to think, remember, and learn as they agecognitive decline, which refers to the loss of ability to think, learn, and rememberThe review suggests astaxanthin has positive effects on cognitive function. Studies in the review suggest it may help slow neurodegeneration and help to protect brain nerve cells from oxidative stress.A 2020 review also suggests astaxanthin's anti-inflammatory properties may offer benefits against certain neurodegenerative conditions, such as Alzheimer's disease and Parkinson's agingAstaxanthin's anti-inflammatory, antioxidant, and photoprotective effects may offer various benefits for skin health.A 2021 review suggests astaxanthin supplementation ranging from 3 to 6 milligrams daily may protect against UV-induced skin damage and improve the following skin features:moisture contentwrinkles and fine linestextureHowever, the review authors note that the study sizes and participant diversity were limited. More research is necessary to understand the full therapeutic research in a 2020 review suggests that astaxanthin may help to reduce itching and the skin severity score in atopic dermatitis. However, more research is necessary to see if these effects extend to healthA 2020 review suggests that astaxanthin's anti-inflammatory effects may offer benefits for certain gastrointestinal conditions, including inflammatory bowel disease and stomach oxidative stress and inflammation can increase the risk of certain gastric conditions, including ulcers and certain cancers. Astaxanthin's antioxidant and anti-inflammatory properties may help explain its protective effects against these health A 2020 review suggests that astaxanthin may have the potential to prevent and treat various eye conditions, including:uveitiscataractsasthenopia, also known as eye fatigue or strainretinal diseases, such as diabetic retinopathyocular surface disorders, such as dry eye diseaseglaucomaage-related macular degenerationMore research is necessary to fully understand this therapeutic recoveryA 2024 review suggests astaxanthin may be a beneficial supplement for athletes by helping reduce excessive oxidative stress during exercise. In particular, it may help to improve:endurance performancesubstrate metabolismlactate clearanceexercising heart raterecoveryHowever, the researchers conclude that current evidence is mixed and further research in humans is healthA 2024 review suggests that astaxanthin may improve the outcomes of assisted reproductive technology, ovarian function, and oocyte maturation. Oocytes are developing eggs in the effects may be due to astaxanthin's beneficial effects on oxidative stress, inflammation, and cell death.A 2022 study suggests these effects may also improve testosterone levels and reduce sperm cell death in more research is necessary to fully prove and understand these effects in astaxanthin safe?Astaxanthin is generally safe, and studies have reported that people tend to tolerate an acute (short-term) intake of up to 40 mg daily, with only some mild adverse effects occurring within two days of this Food and Drug Administration (FDA) accepts daily doses of astaxanthin supplements for humans ranging from 2 to 12 mg, but as high as 24 mg for up to 30 is a good idea to speak with a healthcare professional before trying any new supplements. Supplements can vary in quality and may interact with certain someone wishes to increase their astaxanthin intake, a healthcare professional may suggest increasing dietary sources.»Learn more:Vitamins, minerals, and supplementsHow to add astaxanthin to the dietNatural sources of astaxanthin include:seaweedsalgaeyeastsalmonkrilltroutshrimpcrayfishAdding these sources to a person's regular diet may help to improve their intake of out the following recipes to add more astaxanthin to the diet:Caesar shrimp tacosketo smoked trout and herb frittataone pan salmon and roasted veggies with quinoabaked trout with tangy tomato and lentil saladThai shrimp fried riceFrequently asked questionsWhere does astaxanthin come from?Astaxanthin is a type of red-orange pigment that occurs naturally in various sources, including algae, certain plants, and some sea life, such as salmon, trout, and is a type of red-orange pigment that occurs naturally in various sources, including algae, certain plants, and some sea life, such as salmon, trout, and astaxanthin safe to take with medications?Artificial astaxanthin has a different chemical composition from natural astaxanthin. People should always speak with a healthcare professional before taking astaxanthin supplements to ensure there is no interaction with any current example, a 2019 case report suggests a potential interaction between astaxanthin supplements and warfarin, a blood-thinning astaxanthin has a different chemical composition from natural astaxanthin. People should always speak with a healthcare professional before taking astaxanthin supplements to ensure there is no interaction with any current example, a 2019 case report suggests a potential interaction between astaxanthin supplements and warfarin, a blood-thinning long does it take to see benefits from astaxanthin?The time it takes to see benefits from astaxanthin may depend on a person's reason for taking it and the amount they consume. There is currently no research that states a specific beneficial timeframe for taking astaxanthin time it takes to see benefits from astaxanthin may depend on a person's reason for taking it and the amount they consume. There is currently no research that states a specific beneficial timeframe for taking astaxanthin is a type of red-orange pigment that occurs naturally in certain algae, plants, and sea life. It is also available as a dietary benefits of astaxanthin include antioxidant, anti-inflammatory, and neuroprotective properties. These effects may help with brain, skin, gastrointestinal, and reproductive health, although more research is wanting to try astaxanthin supplements should speak with a healthcare professional to reduce the risk of adverse reactions. People can also add dietary sources of astaxanthin to their diet to increase their intake.
Yahoo
14-06-2025
- Science
- Yahoo
Scientists invent way to make farmed salmon healthier and better for you
Scientists have invented a way to make farmed salmon healthier. Feeding fish with a new type of rapeseed oil, which includes a natural red pigment, makes pink seafood richer in omega-3 oils and filled with more antioxidants, a study has found. The pinkness of a fish, whether shrimp, trout or salmon, comes from consumption of a chemical called astaxanthin, which is produced by some algae in the wild. Wild fish eat this in their diet and become pink as a result, but farmed fish do not and as a result have naturally grey flesh. These fish are therefore fed synthetic versions of this chemical to make the aesthetically pleasing hue consumers desire. But a genetically modified variant of the crop, which is spliced with genes from the scarlet flax flower, creates a plant that naturally produces seeds rich in astaxanthin. DNA, which powers the pigment-making pathway, was injected into the crop's own genome and small batches were grown at trial sites in the US and UK. Published in the Plant Biotechnology journal, data show that in each gram of seed from this new crop, there are 136 micrograms of colourful pigments. More than a third (47 micrograms) is astaxanthin. Giving this to fish in their diet to make them pink, instead of the current synthetic astaxanthin, would make the salmon healthier and better to eat, scientists say. In another experiment by the same scientists at Rothamsted University, oil made from these plants was given to 120 rainbow trout in four tanks. The study was later published in the journal Aquaculture. These animals grew just as big and were richer in health chemicals such as omega-3, the study found. Prof Johnathan Napier, a plant biotechnology pioneer who led the work at Rothamsted, told The Telegraph: 'The plant-based source of the pigment is accumulated and delivers benefits to the fish. 'In particular, it can help reduce the build-up of pro-inflammatory molecules. 'We are also hoping to see if having diets in which the plant-derived astaxanthin is present makes them more resistant to disease (especially lice) and stress – that work is ongoing.' The fish which eat the new oil are healthier, he said, and the humans that eat the fish are also set to benefit from the change. Prof Napier said: 'One would hope that fish being fed this diet would be more healthy [sic],' 'Astaxanthin helps to reduce oxidation, and therefore protects the fish's metabolic state as well as protecting the healthy omega-3s and then we consume and get health benefits for ourselves. 'And there is also an additional potential benefit from having the astaxanthin in your diet, as an antioxidant.' The scientists who invented the new plant used genetic modification techniques to create the astaxanthin-rich rapeseed oil. It is not possible to grow this crop commercially in the UK because the UK still uses the EU legislation prohibiting genetically modified (GM) foods. GM foods are allowed in the US and Prof Napier believes fish and farmers over there will be able to benefit from this new product in less than ten years. Red tape around the use of GM foods in UK agriculture, he believes, is stifling the market and also preventing foods which Prof Napier said: 'Tax revenue is being used to fund millions of pounds' worth of fundamental research in UK universities and institutes. 'But the potential arising from any useful discoveries is not correctly captured or exploited because of regulatory burdens. 'In the specific example of GM crops, we are still lumbered with the EU regulations, so we are double-whammied.' Broaden your horizons with award-winning British journalism. Try The Telegraph free for 1 month with unlimited access to our award-winning website, exclusive app, money-saving offers and more.
Telegraph
14-06-2025
- Science
- Telegraph
Scientists invent way to make farmed salmon healthier and better for you
Scientists have invented a way to make farmed salmon healthier. Feeding fish with a new type of rapeseed oil, which includes a natural red pigment, makes pink seafood richer in omega-3 oils and filled with more antioxidants, a study has found. The pinkness of a fish, whether shrimp, trout or salmon, comes from consumption of a chemical called astaxanthin, which is produced by some algae in the wild. Wild fish eat this in their diet and become pink as a result, but farmed fish do not and as a result have naturally grey flesh. These fish are therefore fed synthetic versions of this chemical to make the aesthetically pleasing hue consumers desire. But a genetically modified variant of the crop, which is spliced with genes from the scarlet flax flower, creates a plant that naturally produces seeds rich in astaxanthin. DNA, which powers the pigment-making pathway, was injected into the crop's own genome and small batches were grown at trial sites in the US and UK. Published in the Plant Biotechnology journal, data show that in each gram of seed from this new crop, there are 136 micrograms of colourful pigments. More than a third (47 micrograms) is astaxanthin. Giving this to fish in their diet to make them pink, instead of the current synthetic astaxanthin, would make the salmon healthier and better to eat, scientists say. In another experiment by the same scientists at Rothamsted University, oil made from these plants was given to 120 rainbow trout in four tanks. The study was later published in the journal Aquaculture. These animals grew just as big and were richer in health chemicals such as omega-3, the study found. Prof Johnathan Napier, a plant biotechnology pioneer who led the work at Rothamsted, told The Telegraph: 'The plant-based source of the pigment is accumulated and delivers benefits to the fish. 'In particular, it can help reduce the build-up of pro-inflammatory molecules. 'We are also hoping to see if having diets in which the plant-derived astaxanthin is present makes them more resistant to disease (especially lice) and stress – that work is ongoing.' The fish which eat the new oil are healthier, he said, and the humans that eat the fish are also set to benefit from the change. Prof Napier said: 'One would hope that fish being fed this diet would be more healthy [sic],' 'Astaxanthin helps to reduce oxidation, and therefore protects the fish's metabolic state as well as protecting the healthy omega-3s and then we consume and get health benefits for ourselves. 'And there is also an additional potential benefit from having the astaxanthin in your diet, as an antioxidant.' The scientists who invented the new plant used genetic modification techniques to create the astaxanthin-rich rapeseed oil. It is not possible to grow this crop commercially in the UK because the UK still uses the EU legislation prohibiting genetically modified (GM) foods. GM foods are allowed in the US and Prof Napier believes fish and farmers over there will be able to benefit from this new product in less than ten years. Red tape around the use of GM foods in UK agriculture, he believes, is stifling the market and also preventing foods which Prof Napier said: 'Tax revenue is being used to fund millions of pounds' worth of fundamental research in UK universities and institutes. 'But the potential arising from any useful discoveries is not correctly captured or exploited because of regulatory burdens. 'In the specific example of GM crops, we are still lumbered with the EU regulations, so we are double-whammied.'
