Currently known antioxidant components are: L-C, esterified C, lipoic acid, coenzyme Q1O, tea polyphenols, grape polyphenols, olive polyphenols, lycopene, astaxanthin, DMAE, lecithin. Astaxanthin has the strongest antioxidant capacity, and its ability to scavenge free radicals is 550 times that of vitamin E and 10 times that of β-carotene. They can help humans eliminate free radicals in the body and slow down the aging process.
In addition, the advantage of astaxanthin is its hydrophilic and lipophilic properties, so it has a wide range of relative antioxidants.
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Compared with carotene, it has more hydrophilic groups, so it can exist in the middle of the phospholipid bilayer of the cell membrane. The damage of ROS, whether it is water-soluble or oil-soluble, can resist. Traditional vitamin C is water-soluble, while carotene and vitamin E are both oil-soluble, and the degree of protection is relatively simple.
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