Department of Oral Medicine & Radiology, VSPM’S Dental College & Research Center, India
*Corresponding author: Smriti Jagdhari Golhar, Assistant Professor, Department of Oral Medicine & Radiology, VSPM’S Dental College & Research Center, C/O Dr. Anil Golhar, 256 Ramdaspeth, Nagpur, Maharashtra, India, Tel: 09766640600/ 07122440777; Email: email@example.comfirstname.lastname@example.org
Submission: August 17, 2017; Published: November 30, 2017
Volume1 Issue3 November 2017
Astaxanthin is a vibrant red coloured xanthophyll carotenoid naturally found in various seafood such as sockeye salmon, trout, sea bream, crabs and shrimps. Haematococcus pluvialis, microalgae, is the foremost and richest commercial source for natural Astaxanthin. However, it cannot be synthesized by animals and must be provided in the diet. Humans can include astaxanthin in their diet by consuming Astaxanthin containing seafood or dietary supplements, either synthetic or extracted from Haematococcus pluvialis [1-5].