Saturday May 28



Free radicals in biological systems are normally kept in check by natural antioxidant defense mechanisms. Natural antioxidants are biological substances that neutralize and “disarm” free radicals before they can damage cells and tissues.

As we age, however, this process apparently becomes less efficient. Free radical oxidative damage to cell membranes, genetic material, and proteins increases, resulting in the dysfunction or death of cells and tissues, and eventually entire organs.

It is generally believed by the scientific community that some of the free radicals’ damage can be reversed and or prevented by eating foods rich in antioxidants and/or by the administration of supplementary antioxidants and other food supplements.

Nature's supercharged carotenoid, astaxanthin, is perhaps the most powerful antioxidant known. The most concentrated natural source of astaxanthin in the world is derived from the microscopic green algae species called Haematococcus pluvialis.

Astaxanthin has been compared to the well-known non-carotenoid antioxidant: alpha-tocopherol (Vitamin E) and proven to have a superior capability to quench singlet oxygen (80 to 550 times higher) and to prevent lipid peroxidation. Astaxanthin traps more free radicals than any other antioxidant.

These antioxidant properties are believed to be at the source of most potential benefits of astaxanthin in human health. They include, but are not limited to:

  • Support of the immune system
  • Health of the eye and central nervous system
  • Anti-cancer properties
  • Blood cholesterol regulation and prevention of arteriosclerosis
  • Response to bacterial infections
  • Anti-inflammatory response