Astaxanthin, a member of the carotenoids, is the pigments that give beautiful colors to many of the foods we eat. There are over 700 different carotenoids. In which they are produced in nature by plankton, algae and plants as well as a small number of bacteria and fungi. In plants and algae, carotenoids involve in the process of photosynthesis along with chlorophyll. Some animals eat a certain carotenoid and then convert it into a different carotenoid in their body, but all animals must originally obtain carotenoids from their diet as they cannot synthesize astaxanthin themselves.

which work either only on the outer water-soluble (eg: vitamin C) or inner fat-souble (eg: vitamin E, beta-carotene) layer of cell membrane, Astaxanthin is able to protect both water- and fat-soluble parts of the cells from free-radical attacks and reduces DNA damages.

- ORAC, which is developed by the US Department of Agriculture, provides an overall measurement of food's total antioxidant capacity

-  The higher the ORAC score, the greater is the food’s antioxidant capacity

-  Astaxanthin has higher antioxidant capacity, with ORAC value 28,222 unit which makes it a potent superfood