Astaxanthin

Gebruik Astaxanthine supplement van Hansen

• Natural product made from extract of the algae haematococcus pluvialis.
• Contains at least 5% pure astaxanthin.
• Recommended daily dose up to 0.4 g. 
• Store in a cool and dark place, out of the reach of children.
• Free measuring spoon included. The spoon contains 0.4 g of Astaxanthin and is dishwasher safe.
• Studies show that the action of astaxanthin shows excellent effects when dissolved in linseed oil. The combination of these two ingredients increases the antioxidant capacity of blood plasma and lowers triglycerides and cholesterol.
• Astaxanthin is considered safe. Studies have shown no significant side effects when using the product, even at doses higher than the recommended dose. The excess of the substance does not accumulate in the body and is removed relatively quickly – its half-life is about 52 hours.

Do not use astaxanthin supplement in the following cases:

• By people allergic to seafood.
• Pregnant and lactating women,
• Patients with blood clotting disorders, autoimmune diseases and hypertension should consult a doctor before using the product.
• Food supplements should not be used as a substitute for a varied diet and healthy lifestyle

Astaxanthin scientific research

Scientific research into astaxanthin and its health benefits has increased significantly over the past 10 years. Studies have examined its effectiveness in treating various conditions. Unfortunately, due to strict European legislation, we are not allowed to share or refer to these studies here. You can find more about this on Pubmed or sites such as OrthoKennis.

Origin and discovery of Astaxanthin

The discovery of carotenoids, including astaxanthin, dates back to the early 19th century. Carotenoids are colorants found in many plants and animals and play an important role in their biology. Astaxanthin was first isolated from lobster shells in the 1930s by German chemist Richard Kuhn, who later received the Nobel Prize in Chemistry for his work on carotenoids and vitamins.

In the 1980s, astaxanthin became important in aquaculture, especially in salmon farming. Because wild salmon get astaxanthin from their natural food sources, farmed salmon also needed to have astaxanthin added to their diet to get the characteristic pink color. In the late 20th century and early 21st century, astaxanthin became popular as a supplement for its health benefits.