How astaxanthin affects the skin

Astaxanthin is a carotenoid with strong antioxidant properties. It is widely found in the feathers of aquatic animals such as shrimp, crab, fish and birds, and plays a role in color development. This ingredient is a fat-soluble and water-soluble pigment with a strong antioxidant capacity, about 550 times that of vitamin E and 10 times that of beta-carotene. Therefore, it is widely used in skin care, supplements and other fields, and has received widespread attention.

astaxanthin

 

What are the main sources of astaxanthin?

1. Algae: Astaxanthin content in algae is particularly high, especially Haematococcus pluvialis, in which the astaxanthin content can reach 1.5% to 10.0%, which is known as the "concentrated product" of natural astaxanthin. In addition, seaweed such as kelp, laver, and wakame also contain high levels of astaxanthin.

2. Shellfish: Common shellfish such as clams, scallops, clams, and oysters also contain a certain amount of astaxanthin. On average, 10 mg of astaxanthin is contained in every 1,000 grams of shellfish.

3. Fish: Marine fish such as salmon, tuna, sardines, etc. contain high levels of astaxanthin. Freshwater fish have relatively low astaxanthin content.

4. Shrimp: Crayfish, river shrimp, sea shrimp, etc. also contain astaxanthin.

5. Crabs: River crabs, hairy crabs, deep-sea swimming crabs, etc. also contain astaxanthin.

Main sources of astaxanthin

 

Effects on the skin

1. Prevent photoaging: Ultraviolet rays are an important cause of skin photoaging. Astaxanthin's unique molecular structure can absorb a large amount of UVA, and has a significant effect in preventing ultraviolet radiation. It can also kill free radicals produced by ultraviolet radiation and prevent photoaging.

2. Whitening and lightening: It strongly inhibits melanin and can significantly reduce melanin deposition, making the skin whiter and the spots lighter until they disappear.

3. Anti-wrinkle: It weakens substances that damage collagen and elastin in the dermis of the skin, increases skin elasticity and improves skin texture.

4. Moisturizing: It enhances the skin's own moisturizing ability. It can prevent water loss through the protective layer it produces and maintain the moisture of the skin.

5. Improve elasticity: The reason why the skin increases its elasticity is that it can promote the synthesis of collagen and elastic fibers. Therefore, it improves problems such as sagging and wrinkles.

6. Improve skin quality: Accelerate the metabolism of the skin, make the aging keratin fall off, and make the skin more delicate and smooth.

Effects on the skin

 

Which groups of people need to use it with caution

Although astaxanthin has a very good antioxidant effect, it is not suitable for all people. Some people are better not to touch this ingredient to avoid causing harm to their health.

 

1. Pregnancy and lactation

Astaxanthin can penetrate the barrier of the placenta and enter the fetus, which may have a certain impact on the development of the embryo and the baby.

2. Allergy to shrimp

Because astaxanthin is extracted from shrimp shells, it is best not to use it if you are allergic to shrimp.

3. Skin allergy

This ingredient is irritating to a certain extent. People with sensitive skin may have allergic reactions and need to use it with caution.

4. Drug conflict

People who are taking anticoagulants, antiplatelet drugs, etc., please do not use it, because it may conflict with astaxanthin and cause harmful reactions such as bleeding.

People who should not take astaxanthin

 

End of the article

Astaxanthin has many effects and benefits on the skin. First, its strong antioxidant ability can protect the skin from damage by ultraviolet radiation and promote skin health. Secondly, it can repair DNA damage, enhance immunity, reduce wrinkles, prevent pigmentation, fight free radicals, etc. Finally, it can prevent collagen loss and help slow down skin aging.

If you have any questions about astaxanthin, or want to know more, please feel free to contact me: kiyo@xarbkj.com .

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