Description: astaxanthin is a naturally occurring high-value ketocarotenoid pigment with excellent antioxidant effects belonging to the xanthophyll group of carotenoids, or the oxygenated carotenoids. The hydroxyl and keto functional groups present in the ending ionone ring of astaxanthin are responsible for its uniquely powerful antioxidant activity. It is available in standardizations of 10% astaxanthin. Astaxanthin is present in many types of seafood, including salmon, trout, red sea bream, shrimp and lobster, as well as in birds such as flamingo and quail. Astaxanthin is commercially produced from the microalga h. Pluvialis. Hematococcus pluvialis is believed to accumulate the highest levels of astaxanthin in nature. It accumulate the highest levels of astaxanthin in nature; commercially more than 40g of astaxanthin per kilo of dry biomass. These green algae also provide other important carotenoids such as beta-carotene. Other strains that could be used for astaxanthin production include: chlorella vulgaris, chlorella zofingiensis, coelastrella striolata var. Multistriata 10% astaxanthin