Astaxanthin

Overview

Astaxanthin is a lipid-soluble carotenoid pigment responsible for the bright orange-red color found in salmon, salmon roe, shrimp, lobster, and certain algae. It is one of the most powerful carotenoid antioxidants, with significantly greater antioxidant capacity than other carotenoids. Astaxanthin contributes to the stability of omega-3–rich membranes, helping to limit oxidative stress associated with highly unsaturated fats like DHA and EPA. In food matrices such as salmon roe, astaxanthin plays a crucial role in protecting these delicate lipids from oxidation while supporting mitochondrial and cellular resilience. Unlike many other antioxidants, astaxanthin can span cell membranes, providing protection to both the inner and outer layers of the membrane.

Recipes

1 recipe containing this substance

Salmon Bowl-pistachio-cacao-nibs

A functional ECS-supportive bowl combining salmon, avocado, pistachios, cacao nibs, and early harvest olive oil to help preserve anandamide tone, improve membrane lipid composition, and support gut–brain signaling.

Foods

2 foods containing this substance

Salmon

Oily fish rich in EPA/DHA, protein, and B vitamins

Salmon Roe

Phospholipid-bound omega-3s with superior brain bioavailability

Biological Mechanisms and Implications

Biological Target	Therapeutic Areas	Mechanism of Action
Mitochondrial Support	ADHD, Alzheimer's Disease, Anxiety & GAD, Bipolar Disorder, Depression & MDD	Supports mitochondrial and cellular resilience through antioxidant protection
Oxidative Stress	ADHD, Alzheimer's Disease, Anxiety & GAD, Bipolar Disorder, Depression & MDD	Lipid-soluble carotenoid that contributes to the stability of omega-3–rich membranes; helps limit oxidative stress associated with highly unsaturated fats

References

• Astaxanthin is found in salmon roe and helps limit oxidative stress associated with highly unsaturated fats
• Salmon roe contains astaxanthin, contributing to membrane stability and cellular resilience