Saturday, February 19, 2011


A carotenoid nutrient that provides the reddish coloring of salmon and some other foods, astaxanthin is in the same class as beta-carotene found in vegetables and fruits. Studies show that it’s a potent antioxidant, about 100 times more potent than vitamin E, and that it can get through the protective blood-brain barrier, thus providing vital antioxidant activity in the brain. That’s important because the brain is largely composed of fat, which, when oxidized, can bring on degenerative diseases such as Alzheimer’s and Parkinson’s. I use 10 milligrams, once a day.