
Astaxanthin Adulteration in the U.S. Market
The market for algal astaxanthin may be full of synthetic and yeast-derived forms.
Flamingos, crabs, and other animals get their red color from dining on Haematococcus microalgae. It’s a primary source of the carotenoid astaxanthin, which consumers are increasingly aware of for its antioxidant potential. But as astaxanthin supplements grow in popularity, many human consumers are presumably and unknowingly purchasing adulterated astaxanthin.
Gerald Cysewski, PhD, chief science officer and founder of Cyanotech, says the adulteration is sliding into the market because it is difficult to distinguish between natural and synthetic astaxanthin in lab tests.
“If you compare algae-based astaxanthin to the synthetic or yeast-based varieties, you find that they have the same chemical formula, but the molecules are shaped completely differently,” says Cysewski, adding that natural astaxanthin is esterified with fatty acids and naturally occurring with other carotenoids, such as lutein and beta-carotene. “Even though they all have the same chemical formula, the three forms of astaxanthin are totally different products.”
Natural astaxanthin is quite challenging to grow, says Cyanotech. In order to satisfy a demand that is currently outrunning supply, there appears to be mislabeled, illegal, and untested astaxanthin on the local market.
Cyanotech markets Hawaiian-grown BioAstin astaxanthin, blended with safflower oil, in dietary supplement gelcaps.
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