Canthaxanthin Powder 10% synthesized by microbial fermentation technology is the main direction of natural canthaxanthin. Initially, it was added as a pigment to feed aquatic and livestock breeding animals. In recent years, with in-depth research, the application potential of canthaxanthin in the field of advanced human nutrition and health products and pharmaceuticals has also begun to emerge. This article will introduce you to the benefits of canthaxanthin.
1. Antioxidant
Many clinical trials have shown that canthaxanthin is an excellent photo protectant and antioxidant. The intake of canthaxanthin can enhance the activities of glutathione peroxidase, catalase, and superoxide dismutase. It efficiently regulates the balance of the oxidation-antioxidant system in the organism, thereby inhibiting the oxidative stress induced by cholesterol.
2. Improve immunity
Canthaxanthin has immunomodulatory activity and can be used as an immunomodulatory compound in the human body. Canthaxanthin mainly improves the body's immunity by enhancing the phagocytic ability of macrophages, promoting lymphocyte transformation, increasing the number of lymphocytes, and enhancing the vitality of natural killer cells.
3. Protect skin health
Excessive exposure of unprotected skin to the sun can cause sunburn, which can cause light-induced oxidation, inflammation, immunosuppression, and aging. Preclinical studies have shown that typical dietary antioxidants can alleviate these injuries. Studies have found that canthaxanthin has a good effect on congenital photodermatosis. It can also prevent UV-induced immunosuppression.
With the gradual recognition of the importance of canthaxanthin in health care and medical treatment, the development and utilization of canthaxanthin resources have become a noticeable development trend. Natural canthaxanthin is more popular with consumers because it is easily absorbed and does not involve chemical processes. HSF has a mature fermentation process to provide you with Canthaxanthin Powder 10% extracted from fermented bacteria.