Potential health-promoting effects of astaxanthin: a high-value carotenoid mostly from microalgae.

By Jian‐Ping Yuan, Juan Peng, Kai Yin, Jiang-Hai Wang. Molecular Nutrition & Food Research, 2011

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Astaxanthin: Sources, Extraction, Stability, Biological Activities and Its Commercial Applications—A Review (2014, background): “Astaxanthin showed better biological activity than other antioxidants [11], because it could link with cell membrane from inside to outside (Figure 4).”
Novel Insights into the Biotechnological Production of Haematococcus pluvialis-Derived Astaxanthin: Advances and Key Challenges to Allow Its Industrial Use as Novel Food Ingredient (2020, background): “Astaxanthin can also be found in some flowering plants, such as Adonis aestivalis [23], and other bacteria and fungi but to a lesser extent as compared to microalgae [24].”
Marine Bioactives as Functional Food Ingredients: Potential to Reduce the Incidence of Chronic Diseases (2011, background): “The antioxidative properties of astaxanthin are believed to be linked to its ability to relieve inflammation [89,224].”
Astaxanthin-Producing Green Microalga Haematococcus pluvialis: From Single Cell to High Value Commercial Products (2016, background): “Astaxanthin possesses various human health benefits and nutraceutical applications and plenty of published information available with evidences, mainly from in vitro and animal models (Guerin et al., 2003; Chew et al., 2004; HigueraCiapara et al., 2006; Palozza et al., 2009; Yuan et al., 2011).”