Astaxanthin: A Review of its Chemistry and Applications

By I. Higuera‐Ciapara, L. Félix-Valenzuela, F. Goycoolea. Critical reviews in food science and nutrition, 2006

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Astaxanthin: Sources, Extraction, Stability, Biological Activities and Its Commercial Applications—A Review (2014, background): “It is used as a source of pigment in the feed for salmon, trout and shrimp [1,3].”
Applications for Marine Resources in Cosmetics (2017, background): “Astaxanthin applications in anti-aging care also rely on its remarkable antioxidant property [32,33], which is better than the α-tocopherol one [34].”
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 is a tetraterpene (40 carbon atoms) which contains two polar terminal β-ionone rings joined by a nonpolar central polyene chain [11] (Figure 1).”
Microalgal Biotechnology: Prospects and Applications (2012, background): “additional potential applications of this carotenoid, mainly related to human health and nutrition properties, have been claimed [28].”
Potential health-promoting effects of astaxanthin: a high-value carotenoid mostly from microalgae. (2011, background): “Oxidative molecules with very high reactivity, such as free radicals and reactive oxygen species, are produced by normal aerobic metabolism in organisms for sustaining life processes; however, excess quantities of oxidative molecules may react with cellular components such as proteins, lipids, and D”