Astaxanthin is a carotenoid found in the crustaceans and fish. It is also referred to as a “super antioxidant” which means that it has the capability of neutralizing free radicals in the body, which can lead to health concerns more than normal antioxidants.

Astaxanthin is a carotenoid that gives certain plants and animals their bright red or pink color.

Astaxanthin is a carotenoid that gives certain plants and animals their bright red or pink color. It’s also one of the most powerful antioxidants ever discovered. In fact, it’s 100 times more powerful than vitamin E!

Astaxanthin has been shown to have a wide variety of health benefits, including protecting against heart disease, cancer, eye disease and even aging-related issues like Alzheimer’s disease.

Vegetables highest in antioxidants

Here are the top 10 vegetables highest in antioxidants:

Spinach (1 cup) – 5,076 ORAC units / Green tea (1 cup) – 4,669 ORAC units / Red bell pepper (1 cup) – 3,977 ORAC units / Swiss chard (1 cup) – 3,852 ORAC units / Kale (1 cup) – 3,824 ORAC units / Broccoli (1 cup) – 3,063 ORAC units / Brussels sprouts (1 cup) – 2,984 ORAC units / Collard greens (1 cup) – 2,957 ORAC units / Cauliflower

Astaxanthin is a carotenoid — a pigment found in plants and algae that gives color to many types of seafood. It is also found in salmon, trout, and krill.

Vegetables high in astaxanthin

These are the top 10 vegetarian foods highest in astaxanthin:

1. Amaranth (leaves) – 1,489 mcg per 100 grams

2. Astaxanthin-rich microalgae – 1,269 mcg per 100 grams

3. Chlorella (cracked cell wall) – 1,143 mcg per 100 grams

4. Spirulina (cracked cell wall) – 969 mcg per 100 grams

5. Red cabbage (raw) – 880 mcg per 100 grams

6. Bladderwrack seaweed – 834 mcg per 100 grams

7. Kale (raw) – 797 mcg per 100 grams

8. Spinach (raw) – 740 mcg per 100 grams

9. Bok choy / Chinese cabbage, raw – 622 mcg per 100 grams

10. Broccoli ra

Astaxanthin is a carotenoid and is found in high concentrations in seafood, especially in the flesh of salmon, trout and microalgae. But there are many vegetables that also contain astaxanthin.

Here are 6 vegetables high in antioxidants that you should be eating every day:

1. Carrots

2. Sweet potatoes

3. Avocados

4. Tomatoes

5. Broccoli

6. Kale

Astaxanthin is a powerful antioxidant that’s been shown to help protect your health. This pigment is found in the skin and flesh of salmon, but you can also get it from carrots, beets, and other vegetables.

The following vegetables are high in astaxanthin.

Astaxanthin is a carotenoid found naturally in some types of seafood and plants. It’s used as a food coloring, but it also has antioxidant properties.

Astaxanthin is found in the microalgae Haematococcus pluvialis. This microalgae is naturally high in astaxanthin and can be used to produce commercial quantities of the nutrient.

Astaxanthin is often used to color fish and other seafood, but it can also be added to foods such as eggs, milk and cheese. It’s also used as a dietary supplement for people who want additional antioxidants in their diet.

Carrots are one of the best-known sources of beta-carotene, a precursor to vitamin A. You can get beta-carotene from many fruits and vegetables, but carrots are the best source by far. One cup (155 grams) of raw carrots contains 3,401 international units (IUs) of vitamin A. That’s about 600 percent of your daily value (DV). Vitamin A is an antioxidant and helps keep your vision sharp and healthy. Besides carrots, other good sources of beta-carotene include apricots, cantaloupe, mangoes and sweet potatoes.

Sweet peppers have more than just a mild taste — they’re also loaded with carotenoids that give them their deep colors. Carotenoids are fat-soluble pigments that help protect plants from harmful ultraviolet radiation in sunlight and are responsible for giving vegetables their vibrant colors. Red sweet peppers contain more than 100 times more carotenoids than white ones do!

Vegetables highest in antioxidants

Astaxanthin, a powerful antioxidant found in salmon, is showing up in more and more foods. Here are some vegetables high in antioxidants that are also astaxanthin-rich:

Spinach

Kale

Collard greens

Swiss chard

Vegetables high in astaxanthin

Vegetables are great for you, but not all of them have the same nutritional value. Some vegetables contain more antioxidants than others, and astaxanthin is one of the highest antioxidant-containing compounds found in food. Here are some of the best vegetable sources of astaxanthin:

Parsley

Parsley is a rich source of carotenoids including lutein, zeaxanthin and beta-carotene. These nutrients help protect eye health by filtering harmful blue light from the sun and preventing macular degeneration. Parsley also contains high levels of chlorophyll, which helps fight free radicals and provide antioxidant protection for your body.

Cauliflower

Cauliflower is loaded with healthy vitamins, minerals and antioxidants which help improve your overall health. Cauliflower contains carotenoids such as beta-carotene (which is converted into vitamin A) and zeaxanthin (an important antioxidant). It also contains other phytonutrients like indole-3-carbinol (I3C) that may boost immune system function as well as protect against cancer growth.

Astaxanthin is one of the strongest antioxidants in nature. The antioxidant properties of astaxanthin have been known for decades, but it wasn’t until recently that scientists discovered that the carotenoid is also a powerful anti-inflammatory agent.

Astaxanthin has been shown to promote eye health, improve cardiovascular function and protect against cancer.

The following are some of the best vegetable sources of astaxanthin:

Chlorella: This freshwater algae is a potent source of carotenoids, including astaxanthin. Chlorella is often used as a supplement because it contains more chlorophyll than any other plant species known to science. It’s also rich in protein and B vitamins.

Red pepper: Red bell peppers are high in carotenoids such as beta-carotene, alpha-carotene and lutein — which also have antioxidant properties — but they also contain significant amounts of vitamin C and vitamin E. These nutrients help scavenge free radicals and reduce inflammation throughout the body.

Kale: Kale is an excellent source of vitamins A and C — both potent antioxidants — along with beta

Astaxanthin is a carotenoid that is responsible for the red color in many plants, animals and microorganisms. It is considered to be one of the most powerful antioxidants found in nature, but it can only be found in certain foods.

Astaxanthin is an antioxidant that occurs naturally in salmon and other fish as well as krill. It helps protect the fish from damage caused by free radicals.

The highest sources of astaxanthin are:

Salmon

Mackerel

Sardines

Trout