Issue link: https://www.ascpskindeepdigital.com/i/78523
nutrition In The Pink How to benefit from the same nutrient that gives flamingos their color by Shelley Burns There's a saying about nutrition: "If you can't pronounce it, stay away from it." While there's a lot of truth to that advice, there are also some very valuable nutrients with unfamiliar or complicated names. A great example is the carotenoid known as astaxanthin. Carotenoids are produced only by plants and have antioxidant and anti-inflammatory properties. We are constantly bombarded with environmental pollutants that cause oxidative stress to our bodies—car exhaust, pesticides, even the chemicals used to make the clothes we wear and the everyday household items we use. These environmental issues are compounded by poor lifestyle choices such as high- fat, high-carbohydrate diets and limited exercise. It is impossible to avoid all of these assailants, so it is imperative to arm yourself with antioxidant and anti- inflammatory nutrients to counteract the negative effects of oxidative stress. Astaxanthin is a carotenoid that is produced by the microalgae Haematococcus pluvialis and then moves up the food chain to krill, shrimp, and various shellfish. In addition to being a powerful antioxidant, it is a vivid pigment, and is responsible for providing many animals with their bright pink or red coloring: salmon and flamingos both get their color from eating species that are high in astaxanthin. As the most powerful of the carotenoids, astaxanthin's antioxidant properties are 10 times greater than those of beta-carotene, and 100 times greater than those of vitamin E. Because of this, large doses are not needed to achieve the same effects. Another unique property of astaxanthin is its ability to cross the blood-brain and blood-retinal barriers. This means the body can use it to protect the brain, central nervous system, and eyes from oxidative damage. Astaxanthin has also been referred to as an internal sunscreen, increasing the body's ability to minimize ultraviolet damage. All ocean plants and animals that are pink or red in color (including those that turn red when cooked, such as lobster) can be considered a source of astaxanthin in your diet. However, salmon and other Carotenoid-Rich Foods seafood do have some nutritional drawbacks, including elevated mercury in salmon and high cholesterol in seafood. Astaxanthin is also available as a nutritional supplement, usually in doses of between 4 and 8 milligrams per day, although the US Food and Drug Administration considers it safe even in much higher dosages. When considering supplementing with astaxanthin, it is important to ensure it comes from a natural source. Synthetic astaxanthin is made from petrochemicals, so be sure to read the labels. Shelley Burns, a doctor of naturopathic medicine, completed studies at the Canadian College of Naturopathic Medicine, and has certification in complementary and integrative medicine from Harvard University. She can be reached at the Scienta Health Centre at 416-222-5880 or shelley.burns@executivehealthcentre.com. Carotenoids provide our food with vibrant colors and potent antioxidant effects. There are many other categories of carotenoids outside of astaxanthin, including beta-carotene, lutein, and lycopene. Examples of these foods include: Beta-carotene: Cantaloupe, orange carrots, squash, and sweet potatoes Lutein: Bell peppers, broccoli, egg yolks, and kale Lycopene: Apricots, grapefruit, papaya, red tomatoes, and watermelon Although it is a good idea to eat carotenoid-rich foods, it is also important to practice moderation. There is a condition called carotenemia, associated with eating too many carrots, which can cause the skin to turn orange! It is not life threatening, but can be a sign of overindulgence. Get connected to your peers @ www.skincareprofessionals.com 9