ASTAXANTHIN: A POTENTIAL CAROTENOID

Astaxanthin, a member of the carotenoid family, is a dark-red pigment which is the main carotenoid found in the marine world of algae and aquatic animals. Astaxanthin, is present in many types of seafood, including salmon, trout, red sea bream, shrimp and lobster, as well as in birds such as flamingo and quail. Synthetic Astaxanthin dominates the world market but recent interest in natural sources of the pigment has increased substantially. Common sources of natural Astaxanthin,  are the green algae haematococcus pluvialis, the red yeast, Phaffia rhodozyma, as well as crustacean byproducts. Astaxanthin possesses  unusual antioxidant property which has caused a surge in the nutraceutical market of the encapsulated products. Numerous studies have shown that astaxanthin has potential health-promoting effects in the prevention and treatment of various diseases, such as cancers, chronic inflammatory diseases, metabolic syndrome, diabetes, diabetic nephropathy, cardiovascular diseases, gastrointestinal diseases, liver diseases, neurodegenerative diseases, eye diseases, skin diseases, exercise-induced fatigue, male infertility, and renal failure. In this article, the currently available scientific literature regarding the most significant activities of astaxanthin is reviewed.