What is


Astaxanthin (pronounced asta-ZAN-thin) is a carotenoid pigment found in marine life, and consumed by different aquatic life, resulting in a red or pinkish appearance as seen in salmon, crabs, lobsters and shrimps. Present in a microalgae called Haematoccus Pluvialis, university studies have shown that astaxanthin as an antioxidant is up to 6,000 times more effective than Vitamin C, 550 times more effective than vitamin E and 11 times more effective than beta-carotene (Vitamin A).

The astaxanthin found in our eggs is derived from a different source – a feed additive containing the microorganism Paracoccus carotinifaciens which is one of the many components in the start of the food chain in the aquatic environment. Our source of astaxanthin is a premium raw ingredient sourced from Japan, and is approved by the U.S. Food & Drug Administration (FDA), and authorised in Europe and Canada.

Astaxanthin has been found to be concentrated in the muscles of salmon that gives it the endurance to swim upstream against the flow. Based on this fact, research has shown that astaxanthin can increase strength and endurance (1). This antioxidant-rich powerhouse offers a multitude of benefits including promoting and boosting eye health, immune system, cardiovascular health, fertility, skin protection and more.

Reference: (1) C. Malmstem and A. Lignell, “Dietary Supplementation with Astaxanthin-Rich Algal Meal Improves Strength Endurance — A Double-Blind, Placebo-Controlled Study on Male Students,” Carotenoid Science 13, 20–29 (2008).