Date published: 01.09.08 - not release date

Astaxanthin Antioxidant is Unrivalled

The antioxidant activity of astaxanthin (asta-zan-thin) is the most potent and powerful nature can provide. Its extraordinary capacity to interact with free radicals and singlet oxygen (1) puts Astaxanthin far ahead of other antioxidants – including beta carotene, vitamin C, vitamin E and synthetic astaxanthin. Independent studies (2) have shown astaxanthin to be 10 times stronger than beta carotene and up to 500 times stronger than vitamin E as an antioxidant.

What is Astaxanthin?

Astaxanthin is a bright red carotenoid that it is extracted from the green haematococcus pluvialis alga. This alga contains the highest known concentration of natural Astaxanthin. It is cultivated in shallow ponds at the point where it turns from green to red, like autumn leaves. Studies have shown that the bioavailability of Astaxanthin is significantly increased when mixed and heated in oils. The powerful new Bio-Xanthin supplement is formulated with safflower oil to ensure its maximum potency and usability by the human body is achieved.

In nature, Astaxanthin is found in pink/red-fleshed animals including salmon, trout, shrimps and lobster – all these consume Astaxanthin that, in turn, colours them. It is thought cold-water fish deposit Astaxanthin from their diet in their flesh to protect lipid tissues from peroxidation - harmful form of oxidation. But pink coloured fish aren't good sources of this nutritious food – Astaxanthin cultivated from haematococcus pluvialis in ponds is many times stronger and more easily assimilated by the human body.

Why do we need antioxidants?

Antioxidants are needed to reduce the level of potentially damaging free radicals in our body. Free radicals (3) are highly reactive substances that, in excess, can damage cells and tissues. Free radicals present themselves as unbonded (ie ‘free’) atoms. Antioxidants track down or ‘scavenge’ free radicals in the body and are able to bond with them to ‘neutralise’ them and render them harmless. In so doing antioxidants help maintain cell and tissue integrity.

What makes Astaxanthin so special?

Astaxanthin doesn’t just scavenge free radicals, it also quenches the dangerous singlet oxygen. In scavenging, the free radicals are neutralised by antioxidants either by donating an atom to the free radical to make it paired or by incorporating the free radical into its own molecule. In quenching single oxygen, the antioxidant takes the energy from the charged oxygen molecule (the free radical) and de-charges it, making it harmless.

Vitamin E, for example, neutralises free radicals by donating a hydrogen atom to the volatile oxygen molecule. So, while it may be neutralised, this new molecule is still floating free. Astaxanthin, however, adds the free radical to its molecule and can actually take two per molecule – one either end. So not only does it ‘de-charge’ the singlet oxygen, it also incorporates it into its own structure thus making it more stable than those that are simply neutralised and left to float free.

Of key importance, the Astaxanthin molecule can cross the blood/brain barrier and bond directly with body tissues. Thus its antioxidant benefits reach the brain and central nervous system directly and exert their effect deep into the body. Other antioxidants including beta carotene and lycopene do not have these bonding sites.

What is Bio-Xanthin?

Bio-Xanthin is a potent Astaxanthin supplement presented in a one-a-day gel cap. It is cultivated in Hawaii in shallow ponds 20cm deep and 90 metres long and 35 metres wide. Paddlewheels keep the water moving and the Astaxanthin is collected as the haematococcus pluvialis microalgae turns from green to red. The strong sunlight and clear water of Hawaii result in a pure and potent product that is IS0 9001 certified, non-GM and environmentally friendly.

Where can I buy it?

Bio-Xanthin comes in pots of 40 gel caps and costs £12.99 from good health food shops or online at www.bioxanthin.co.uk

Summary and notes to editors follow:

For more info, samples, images or to see more studies contact:

Katherine Selby, PR Workshop, 020 8657 4422 or e-mail Katherine@prworkshop.co.uk

Summary:

Astaxanthin has been shown in numerous trials and studies (available on request) to be a supremely effective antioxidant. It has numerous health benefits for the human body. In nature it is a superfood and by taking it in this form, drying and adding safflower oil, its bio-availability (its ability to be used by the body) is maximised. Like its ‘sister’ alga spirulina, it is a food not a synthetic supplement. It is created by sun, fresh water and photosynthesis – not in a laboratory. Thus it is not just the most effective anti-oxidant you can find, it is also in the most natural form that the body recognises and can use. Bio-Xanthin is a new Astaxanthin supplement and is available in the UK from MicrOrganics UK Ltd. You may have heard of this company in relation to its superior Hawaiian Spirulina tablets and powder. Bio-Xanthin grows alongside spirulina on the farm. It is treated with the same respect and integrity and, thus can be trusted in the same way. If you are among the growing number of spirulina fans, you can take Bio-Xanthin alongside it as the two work in harmony in the body to give different health benefits.

Notes to editors:

1)Singlet oxygen is an ‘excited’ form of ground state (normal, harmless, triplet) oxygen that is typically formed during reactions induced by light, physiological stress and normal immune system functions. It is highly reactive, long-lived and destructive in that it breaks up healthy, stable cells in order to re-establish itself as triplet oxygen. Astaxanthin has a superb ability to absorb the excess energy from the ‘excited/charged’ singlet oxygen, release it as heat and return the oxygen back to ground state. This neutralisation is known as singlet oxygen quenching.

2)Miki, W. (1991) Biological functions and activities of animal carotenoids. Pure Appl. Chem., 63(1):141-146

3)Free radicals are highly reactive and unstable molecules that have unpaired or missing electrons. They are forced to rob electrons from other vital cellular molecules. In so doing they create more free radicals by destabilising the once-healthy cells. Even worse, free radicals tend to target the electron-rich unsaturated fatty acids, the principle component of cell membranes.