Why you should supplement astaxanthin in addition to seafood *

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Listen, salmon is always a solid food choice because it comes with so many other benefits and nutrients. But in terms of astaxanthin, it may not cut it. According to a report by the European Food Safety Authority, the the amount of astaxanthin in salmon varies quite dramatically. They found that farmed salmon and fish of all varieties had lower levels of antioxidants than those caught in the wild. Additionally, the type of fish is also important, with sockeye salmon having the most and arctic char, rainbow trout, and Atlantic salmon towards the bottom.

But let’s take the example of king salmon, which sits roughly in the middle with 0.54 mg of astaxanthin per 100 g of salmon fillet. If you wanted to consume 6 mg of astaxanthin (read: the dosage in the cellular beauty of mbg +, and the amount that can help support healthy skin function according to the latest clinical research*), you should eat about eleven 100 g (3.5 oz) salmon fillets per day. Not only is it, well, a lot of potentially expensive fish – it also exceeds the FDA recommended daily amount.

Also, you might be wondering if I can’t just get the antioxidant from somewhere else? Well, to answer that, we have to go back to where the antioxidant comes from. It is found naturally in the algae that salmon and other marine life feed on (such as shrimp, crabs, and lobster). In fact, that’s what gives these animals their peachy pink hue! But that’s also why wild-caught, non-farm-caught seafood is the only good dietary source of this superstar antioxidant.

But brands, like AstaReal® (source of mbg astaxanthin), can sustainably harvest this unique phytonutrient directly from the algae themselves (in this case, a green freshwater algae called Haematococcus pluvialis, a.k.a H. pluvialis). Not that small bonus: it means sourcing is a greener, more vegan alternative to seafood.


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