Anticancer Activities of Lycopene

Tomato

Lycopene (molecular formula: C40H56) is a naturally occurring chemical that gives vegetables and fruits a red color. Tomatoes are the most concentrated food source of  lycopene, although papaya, apricots, watermelon, guava, and pink grapefruit are also important sources. 240 mL of tomato juice provides approximately 23 mg of lycopene. Research shows that lycopene can be […]

Astaxanthin Powerful Anti-Inflammatory

Astaxanthin

Astaxanthin (AST) is a xanthophyll carotenoid of usually marine origin, with strong antioxidant and anti-inflammatory properties showed in both experimental and human studies. It is found in living organisms especially in the marine environment where it is present in microalgae, plankton, krill and seafood. It gives trout, salmon, and crustaceans such as lobster and shrimp […]

Immune Booster Properties of Astaxanthin

Astaxanthin

Astaxanthin is a naturally occurring carotenoid found in nature primarily in marine organisms such as microalgae, trout, salmon, shrimp, krill, crayfish, and crustaceans. In nature, astaxanthin is usually found either conjugated to proteins, or esterified with fatty acids. The green microalga H. pluvialis is considered the richest source of astaxanthin. The microalga Haematococcus pluvialis has […]

Astaxanthin and Helicobacter pylori Infection

Helicobacter pylori

H.pylori (Helicobacter pylori) is the bacteria responsible for most ulcers and many cases of stomach inflammation. H. pylori infection is most likely spread by consuming food or water contaminated with fecal matter. Approximately 50% of the world population is estimated to have detectable H. pylori in their gastrointestinal tract. Helicobacter pylori infection in humans is […]

Superior Antioxidant Astaxanthin

Astaxanthin

Astaxanthin, a red-orange carotenoid pigment, is strong biological antioxidant that occurs naturally in a wide variety of living organisms. Astaxanthin is quite common in nature, particularly in the marine environment and is best known for eliciting the pinkish-red hue to the flesh of salmon and trout,  as well as crayfish, shrimp, and lobsters. Although natural […]