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Astaxanthin Vegetarian

Variant Price
Astaxanthin 60 Vegi €26.95
Astaxanthin 180 Vegi €69.95

Order 2 Astaxanthin Vegetarian products and you will receive 1 extra for free.

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Astaxanthin is a dark red pigment produced by the microalga Haematococcus pluvialis. 

Kala Health Astaxantin vegetarian Licaps are produced by the Swedish manufacturer AstaReal. The superior production method under stricktly controlled circumstances guarantees pure, natural and top quality astaxanthin. 

In the capsule the microalgal meal is mixed with (sun flower) oil. By using the complete algae all valuable marine components are preserved. The algal meal is mixed with oil to guarantee optimal uptake and maximal shelf life.  


Each capsule contains:    %RDA
Astaxanthin (AstaReal®) 4 mg -
Vitamin C (ascorbic acid) 66 mg 83%
Vitamine E (d-alphatocopherol) 15 IE 17 mg 125%

Other ingrediënts: Bulking agent (sunflower oil), Vegetarian capsule (hydromellose), Thickener (bees wax, silicon dioxide).

Recommended Dosage

Adults: 1-2 capsules daily preferably with a (fatty) meal, or as recommended

Children: Calculate according to body weight

Ingrediënts: Bulking agent (sunflower oil), Algal meal (Haematococcus pluvialis), Vegetarian capsule (hydromellose), Vitamins, Thickener (bees wax, silicon dioxide).


Free of: yeast, sugar, starch, gluten, artificial flavor and preservatives.

Dietary supplement, containing algal meal, fatty acids and vitamins.

Do not deviate from recommended dosage. Do not take if the product has expired

Storage: Store in a dark, dry place at room temperature. Keep out of reach of children. 

Obligatory statement: A dietary supplement cannot be considered a replacement for a wellbalanced meal.    

In case of pregnancy, lactation, medicin use or disease consult a physician before using food supplements.

Astaxanthine is a dark red pigment produced by the microalga  Haematococcus pluvialis. The extraordinary properties of astaxanthin enable the algae to survive for more than 40 years without food and water, even if exposed to sun light and intense heat.

Astaxanthin accumulates in the marine food chains, ending up in relatively high quantities in fish (salmon) and lobster, giving the meat a pink colour. Salmon and lobster are our main natural sources of astaxanthin. 

Scientists believe it's the high concentration of astaxanthin in the muscles that form an essential contribution to the salmon's ability to perform the annual spawn runs to the upstream spawning grounds. During these runs incredible obstacles and hindrances have to be overwon. Imagine a six feet male adult swimming for weeks against high waves and strong currents, climbing angainst waterfalls that may be dozens of meters high, reaching a destination hundreds of kilometers upstreams? Even maintaining such a physical exercise for a short period would lead to severe oxidative damage of the muscle tissue. Due to the high concentrations of astaxanthin in the muscles, salmons are able to make these runs and perform beyond our imagination.

You may want to include natural astaxanthin in your daily nutrition, by consuming wild salmon on regular basis. Please be aware nearly all so-called Norwegian (or Atlantic) salmon is cultured artificially, using feed with synthetic astaxanthin added to colour the meat pink. Cultured salmon is not a good source of natural astaxanthin!

Since a few years natural astaxanthin is available as a dietary supplement, obtained from the culture of the microalgae Haematococcus pluvialis under stricktly controlled conditions. Several manufacturers (eg in Hawaii) extract the astaxanthin containing oil from the algae. Swedish manufacturer AstaReal however mixes the complete algal meal with sunflower oil, ensuring all valuble compounds of the algae are preserved.  


As one of the few natural compounds, astaxanthin is able to pass by the blood-brain barrier and the blood-eye barrier. After absorption astaxanthine in the food rapidly accumulates in the brains and eyes, being effective in these organs as well.  


The unique molecular structure enables astaxanthin to attach bot to the inner and outer part of the cell membrane, covering the membrane completely. Similar molecules like vitamin C and β-carotene may be able to attach to the inner side or outet side only, bur never cover the entire membrane (illustration permissioned by AstaReal).

Under certain circumstances some antioxidants may become ‘pro-oxidants’ (free radicals) themselves and negatively influence body health. Well-known examples are ß-carotene, lycopene and zeaxanthin. Even antioxidants like the vitamins C and E may occasionally become pro-oxidants. Astaxanthin however is an exception, it will never become a pro-oxidant.



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