AstaFactor Salmon Essentials with Astaxanthin (Ingredient / Fish Oil / Omega-3/6/9) -- Relentless Improvement LLC Shopping Cart -- Astaxanthin with Essentials Salmon AstaFactor

<H1>AstaFactor Salmon Essentials with Astaxanthin -- Relentless Improvement LLC Shopping Cart</H1> Asta Factor Salmon Essentials is an excellent dietary source of natural astaxanthin, a powerful biological antioxidant. 4 mg astaxanthin per serving. Limited time sale pricing. <IMG SRC="https://store.nexternal.com/relentless/images/salmon.jpg" ALIGN=right ALT="AstaFactor Salmon Essentials with Astaxanthin" NAME="AstaFactor Salmon Essentials with Astaxanthin" BORDER=0 HSPACE=10> 3 left in stock. Asta Factor Gelcaps Salmon Essentials are a source of natural astaxanthin and omega-3 fatty acids. Each Asta Factor Gelcaps Salmon Essentials contains 1.33 mg pure astaxanthin 216 mg EPA and 144 mg DHA. The astaxanthin in AstaFactor® Gelcaps Salmon Essentials is extracted from Haematococcus pluvialis microalgae by the Super Critical CO2 method preserving its potency and ensuring its natural purity. Cheap imitation products subject your body to synthetic astaxanthin or poor effectiveness due to low potency. Why risk poor quality? Only AstaFactor astaxanthin is naturally produced under the Hawaiian sun and obtained by a patented process. The EPA and DHA are obtained from salmon and other fish oils which are purified to ensure absence of pesticide or metal contamination. The astaxanthin and omega-3 complex are combined and manufactured into soft gelatin capsules. How Does Salmon Essentials benefit me? Our bodies constantly produce substances, called oxidants or free radicals, that actually harm our cells. AstaFactor(R) contains natural compounds that neutralize those harmful substances, and does so much more effectively than any other antioxidant supplement on the market. Salmon Essentials is an excellent dietary source of natural astaxanthin, a powerful biological antioxidant. Laboratory studies have shown that astaxanthin can have up to 100 to 500 times stronger antioxidant potency than vitamin E. Product information: 90 Softgels per bottle. Daily serving: 3 softgels (4 mg astaxanthin) Vitamin E 6 IU; EPA (Eicosapentaenoic Acid); 648 mg DHA (Docosahexaenoic Acid) 432 mg Per Softgel: Minimum astaxanthin content: 1.33 mg/gelcap. Minimum EPA content: 216 mg/gelcap. Minimum DHA content: 144 mg/gelcap. Active ingredient: Astaxanthin from Haematococcus pluvialis, Purified Salmon and Fish Oils, d-Alpha Tocopherol. Other ingredients: Gelatin, glycerin, purified water. Suggested Use: Take 3 softgels once daily with a meal. 6 softgels daily may be used to increase your healthful Omega-3 intake. Note: Because astaxanthin is a powerful pigmenting agent, even small quantities of algal meal can create a strong red-orange coloration. During the human safety studies, some volunteers observed a slight reddening of the stool, a harmless condition. This coloration probably results from small quantities of astaxanthin being passed by the digestive tract. Learn More: Astaxanthin, a naturally occurring carotenoid pigment, is a powerful biological antioxidant. Astaxanthin exhibits strong free radical scavenging activity and protects against lipid peroxidation and oxidative damage of LDL-cholesterol, cell membranes, cells, and tissues. Astaxanthin has been the focus of a large and growing number of peer-reviewed scientific publications. Are there any side effects known to be caused by astaxanthin? No negative effects on health have been described in the limited number of human studies of dietary astaxanthin. What is Astaxanthin? Astaxanthin is a red pigment occurring naturally in a wide variety of living organisms. Although the word astaxanthin may not be commonly encountered in everyday speech, the pigment itself is found in many human foods, and you are quite likely to be consuming it in your diet already. Most crustaceans, including shrimp, crawfish, crabs and lobster, are tinted red by accumulated astaxanthin. The coloration of fish is often due to astaxanthin; the pink flesh of a healthy wild salmon is a conspicuous example. In commercial fish and crustacean farms, astaxanthin is commonly added to feeds in order to make up for the lack of a natural dietary source of the pigment (Torrissen et al. 1989). Not only does astaxanthin provide for pigmentation in these farmed animals, it also has been found to be essential for their proper growth and survival (Torrissen and Christiansen 1995). Astaxanthin is one of a group of natural pigments known as carotenoids. In nature, carotenoids are produced principally by plants and their microscopic relatives, the microalgae. Animals cannot synthesize carotenoids de novo, thus ultimately they must obtain these pigments from the plants and algae that support their food chains (Britton et al. 1995). Commercial production of astaxanthin from the microalga Haematococcus pluvialis is a growing business worldwide, primarily due to the rapid growth of this microorganism and its high astaxanthin content. Other commercial ventures for natural astaxanthin production utilize fermentation of the pink yeast Xanthophyllomyces dendrorhous or extraction of the pigment from by-products of crustacea such as the Antarctic krill (Euphausia superba). In addition to production from natural sources, astaxanthin may be chemically synthesized, and synthetic astaxanthin is the major form currently being used in fish feeds (McCoy 1999). The astaxanthin molecule is similar to that of the familiar carotenoid beta-carotene (Fig. 1), but the small differences in structure confer large differences in the chemical and biological properties of the two molecules. In particular, astaxanthin exhibits superior antioxidant properties to beta-carotene in a number of in vitro studies (Terao 1989; Miki 1991; Palozza and Krinsky 1992; Lawlor and O'Brien 1995). While the positive effects of astaxanthin on farmed fish and crustaceans have been recognized for years, the potential benefits of this powerful antioxidant to human health are only now being revealed. In what diseases has oxidation been implicated? Many human diseases and degenerative processes have been linked in some way to the action of free radicals. Free radicals are not necessarily the only cause for these conditions, but may well make the human body more susceptible to other disease-initiating factors, may enhance the progression of diseases, and may inhibit the body's own defenses and repair processes. The following conditions involving multiple organs have all been linked to free radicals (Cross et al. 1987): Cancer Aging (including immune deficiency with aging and premature aging disorders) Radiation injury Alcohol damage Ischemia-reperfusion injuries Inflammatory-immune injuries (including vasculitis from drugs and hepatitis B virus, idiopathic and membranous glomerulonephritis, and autoimmune diseases) Reactions induced by drugs and toxins Iron overload (including idiopathic hemochromatosis, dietary iron overload, thalassemia and other chronic anemias) Amyloid diseases In addition, a number of single-organ conditions have been related to free radicals (Cross et al. 1987): Affecting the brain--senile dementia, neurotoxin reactions, hyperbaric oxygen effects, Parkinson's disease, cerebral trauma, hypertensive cerebrovascular injury, allergic encephalomyelitis and other demyelinating diseases, neuronal ceroid lipofuscinoses, ataxia-telangiectasia syndrome, potentiation of traumatic injury, aluminum overload Affecting erythrocytes (red blood cells)--lead poisoning, protoporphyrin photo-oxidation, malaria, sickle-cell anemia, favism, Fanconi anemia. Affecting the lungs--emphysema, hyperoxia, cigarette-smoke effects, oxidant pollutant effects, acute respiratory distress syndrome, bronchopulmonary dysplasia, mineral dust pneumoconiosis, bleomycin toxicity, paraquat toxicity. Affecting the heart and cardiovascular system--atherosclerosis, stroke, doxorubicin toxicity, peripheral circulation problems, Keshan disease (selenium deficiency), alcohol cardiomyopathy. Affecting the kidney--renal graft rejection, nephritic antiglomerular basement membrane disease, heavy metal nephrotoxicity, aminoglycoside nephrotoxicity. Affecting joints--rheumatoid arthritis. Affecting the gastrointestinal tract and liver--endotoxin liver injury, carbon tetrachloride liver injury, diabetogenic action of alloxan, free fatty acid-induced pancreatitis, abetalipoproteinemia, nonsteroidal anti-inflammatory drug-induced lesions. Affecting the skin--sunburn and solar radiation injury, thermal injury, porphyria, contact dermatitis, Bloom syndrome, effects of photosensitive dyes Affecting the eyes--age-related macular degeneration, ocular hemorrhage, degenerative retinal damage, cataractogenesis, retinopathy of prematurity, photic retinopathy It is quite clear that human health depends to a large extent on the body's ability to control free radicals and thus reduce oxidative damage to tissues, cells, and DNA. To that end, antioxidants play an essential role in disease prevention, in longevity, and in overall well-being. References: Cross, C. E., B. Halliwell, E.T. Borish, W.A. Pryor, B.N. Ames, R.L. Saul, J.M. McCord, and D. Harman. (1987) Oxygen radicals and human disease. Ann. Intern. Med., 107:526-545. References: Britton, G., S. Liaaen-Jensen, and H. Pfander. (1995) Carotenoids today and challenges for the future. In: Britton, G., S. Liaaen-Jensen, and H. Pfander [eds], Carotenoids vol. 1A: Isolation and Analysis. Basel: Birkhäuser. Lawlor, S. M. and O'Brien, N. M. (1995) Astaxanthin: antioxidant effects in chicken embryo fibroblasts. Nutr. Res., 15:1695-1704. McCoy, M. (1999) Astaxanthin market a hard one to crack. Chem.& Eng. News, 77: 15-17. Miki, W. (1991) Biological functions and activities of animal carotenoids. Pure Appl. Chem., 63(1):141-146. Palozza, P. and Krinsky, N. I. (1992) Astaxanthin and canthaxanthin are potent antioxidants in a membrane model. Arch. Biochem. Biophys., 297:291-295. Terao, J. (1989) Antioxidant activity of beta-carotene-related carotenoids in solution. Lipids, 24: 659-661. Torrissen, O. J. and Christiansen, R. (1995) Requirements for carotenoids in fish diets. J. Appl. Ichthyol., 11:225-230. Torrissen, O.J., R.W. Hardy, and K.D. Shearer. (1989) Pigmentation of salmonids--carotenoid deposition and metabolism. CRC Crit. Rev. Aquat. Sci., 1: 209-225. Astaxanthin occurs naturally in several of our commonly eaten foods, perhaps most importantly in salmon. Astaxanthin levels in the flesh of farm-raised Atlantic salmon range from about 4 to 10 mg/kg, whereas levels in wild Pacific salmon can be much higher with a recent FDA study reporting an average of about 14 mg/kg in coho salmon and about 40 mg/kg in sockeye salmon (Turujman et al. 1997). Thus, a reasonable serving portion of 4 ounces (one-fourth of a pound, 113.4 g) of farmed Atlantic salmon would contain from 0.5 to 1.1 mg of astaxanthin, whereas the same amount of wild-caught sockeye salmon would contain 4.5 mg of astaxanthin. A short-term study in healthy human subjects is described in a published unexamined Japanese patent application for the use of an astaxanthin-containing drink to protect low-density lipoprotein (LDL) from oxidation (Miki et al. 1998). In that study, astaxanthin was administered daily over 2 weeks to 5 subjects at 3.6 mg/day, to 5 subjects at 7.2 mg/day, and to 3 subjects at 14.4 mg/day. No ill effects were reported at any dose, and in fact an antioxidant effect on serum LDL was observed, with LDL oxidation progressively slowed with increasing doses of astaxanthin (Miki et al. 1998). One study on the kinetics of dietary astaxanthin uptake by humans has been reported (Østerlie et al. 1999a, 1999b). In this study, three middle-aged, smoking, male volunteers were given a single olive oil-containing meal with 100 mg of synthetic astaxanthin as a defined mixture of all-E (all-trans), 9Z (9-cis), and 13Z (13-cis) geometric isomers (and with the 3S,3'S:3R,3'S:3S,3'S stereochemical ratio of 1:2:1). The appearance and distribution of astaxanthin was quantified by HPLC analysis of blood samples taken ten times over the 72 hours following the meal. The maximum plasma concentration of astaxanthin was 1.24 mg/L, observed 6 hours postprandially. There was an enrichment of the 13Z isomer in plasma; whether this was due to a preferential uptake of the 13Z isomers, preferential catabolism of the all-E and 9Z isomers, in vivo isomerization, or some other process was not determined. Distribution of the E/Z isomers was consistent among chylomicrons/VLDL, LDL, and HDL lipoprotein fractions. During the absorptive phase, the relative concentration of total astaxanthin in HDL decreased compared to the other lipoprotein fractions. The relative ratio of stereochemical isomers remained unchanged. An international patent application describes studies of the effect astaxanthin has on mammalian muscle function (Lignell 1999). One experiment was conducted over 6 months with 40 healthy volunteers, half of whom received 1 capsule containing 4 mg astaxanthin (in the form of algal meal) each morning in association with food, and half of whom received a placebo. Changes in physical performance parameters were measured by standardized tests as follows. Strength/endurance was estimated when a person made a maximum number of knee-bends in a Smith machine with 40 kg load. Strength/explosiveness was tested under standardized conditions in a Wingate machine. Condition was tested by a step test with 17 kg load and a bench height of 32 cm until a steady-state pulse rate was reached. Body weight was measured before and after the experiment. No significant difference was observed between the treatment and placebo groups in any of the parameters measured except for strength/endurance, where the number of knee-bends increased in both groups (placebo mean of 23.78% and treatment mean of 61.74%). A recent study was designed specifically to examine the effects by dietary astaxanthin on the health of humans (Mera Pharmaceuticals, Inc. 1999). In this study, 33 healthy adult volunteers were given astaxanthin from a natural source (Haematococcus pluvialis dry algal meal). Over a period of 29 days, each subject consumed daily either 3.85 mg astaxanthin (low dose) or 19.25 mg astaxanthin (high dose). Volunteers underwent a complete medical examination before, during, and at the end of the study. The parameters examined by an independent physician included weight, skin coloration, general appearance, blood pressure, near and distant vision, color vision, depth perception, general eye condition, ears and nose, mouth, throat and teeth, chest and lungs, and reflexes. This medical examination was complemented by extensive urinalyses and blood analyses (cell counts, hemoglobin, liver enzyme activity indicators, and other blood parameters). No ill effects or toxicity from ingestion of the astaxanthin supplement were observed. References: Mera Pharmaceuticals, Inc. (1999) Technical Report TR.3005.001. Haematococcus pluvialis and astaxanthin safety for human consumption. Lignell, Å. (1999) Medicament for improvement of duration of muscle function or treatment of muscle disorders or diseases, Patent Cooperation Treaty application #9911251. AstaCarotene AB, Sweden. Miki, W., Hosoda, K., Kondo, K., and Itakura, H. (1998) Astaxanthin-containing drink. Patent application number 10155459. Japanese Patent Office. Publication date 16 June 1998. Østerlie, M., Bjerkeng, B., and Liaaen-Jensen, S. (1999a) On bioavailability and deposition of bent Z-isomers of astaxanthin. Proceedings of the First International Congress on Pigments in Food Technology, Sevilla, Spain, 24-26 March 1999, pp.157-161. Østerlie, M., Bjerkeng, B., and Liaaen-Jensen, S. (1999b) Blood appearance and distribution of astaxanthin E/Z siomers among plasma lipoproteins in humans adminstered a single meal with astaxanthin. Abstract 2A-13. Abstracts of the Twelfth International Carotenoid Symposium, Cairns, Australia, 18-23 July 1999, p. 72. Turujman, S. A., Wamer, W. G., Wei, R. R., and Albert, R. H. (1997) Rapid liquid chromatographic method to distinguish wild salmon from aquacultured salmon fed synthetic astaxanthin. J. AOAC Int., 80(3):622-632. 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