Home
Wellwise.org: Supplements, Science and Strategies for a Healthier World
  • Wellwise Home
  • Health Blogs
  • Health Conditions
  • Supplements
  • Krill Oil
  • Videos
  • About Us
  • Home
    • How astaxanthin is grown
    • Astaxanthin's role in nature
    • Pronounce
  • Astaxanthin
    • Astaxanthin Food Sources
    • Natural Astaxanthin
    • Krill Oil Astaxanthin
    • Astaxanthin Antioxidant
  • Benefits
    • Skin Health
    • Cardio & Cholesterol
    • Brain Health
    • Blood Pressure
    • Immune System
    • Diabetes
    • Eye Health
    • Asthma
    • Cancer
    • Astaxanthin for Men
    • Heartburn
    • Carpal Tunnel Syndrome
    • Exercise Performance
  • Research
    • Muscle Strength
      • Muscle Strength 2
  • Side Effects
    • Astaxanthin Dangers
    • Astaxanthin Dosage

Astaxanthin Pronounciation

Share Tweet

Best way to pronounce astaxanthin

 

Astaxanthin is a hard word. There are few Google searches that encounter more misspellings than this one. First, the best way to pronounce astaxanthin is to break it down:

“Asta-zan-thin”. There’s a minor “k” sound in the z, but nobody will think much of it if you pronounce the x as a z.

The origin of astaxanthin

Astaxanthin was discovered in 1972 by professor Basil Weedon in London, Great Britain. He published with several team members a paper that identified astaxanthin as the red carotenoid in Scottish salmon. (1)

Astaxanthin SourcesThe meaning of astaxanthin

Asta means “crab” in Greek.

Xanten is old Greek for “blond edges” or “blond leaves”.

Astaxanthin is a pigment that falls in the category of xanthophylls. In Europe they are used as food coloring and have a color code of E161. Astaxanthin has the color code of E161j.

Astaxanthin Lobster UncookedThe category of xanthophylls was first identified as the red and yellow colors that give the fall colors their charm. Leaves have mostly green pigments in the form of chlorophylls, but in the fall the chlorophylls fall apart and the more stable yellow and red pigments including the xanthophylls become dominant.

How does lobster turn red?

When astaxanthin is bound to proteins the color can be brown and sometimes purple/blue. When the proteins are heated the astaxanthin separates from the protein and turns intense red or pink. This happens when lobster or crab is boiled.  

 

Common misspellings of astaxanthin

astaxanthine

                There shouldn’t be an “e” at the end. Astaxanthine versus astaxanthin.

astaxantin

                There should be an “h” in “tin”. Astaxantin versus astaxanthin.

astazanthin

                This is the easy way to pronounce it, but not to spell it. Astazanthin versus astaxanthin.

astaxanthan

                There should be an “i” and not an “a” in “than”. Astaxanthan versus astaxanthin.

astaxathin

                There should be an “n” in “xan”. Astaxathin versus astaxanthin

axtaxanthin

                There should be an “s”and not an “x” in “axta”. Axtaxanthin versus astaxanthin.

antaxanthin

                There shouldn’t be an “n” but an “s” in “anta”. It’s probably a mixture of antioxidant and astaxanthin. Antaxanthin versus astaxanthin.

Again, don’t be too harsh on yourself if you have a hard time pronouncing this difficult word astaxanthin.

References: (1) Identification of astaxanthin in Scottish salmon. Khare A, Moss GP, Weedon BC, Matthews AD. Comp Biochem Physiol B. 1973 Aug 15;45(4):971-3.

 


Krill are crustaceans - largest biomass - keystone species (Euphausia superba) - Antarctic krill meat - okiami in Japan Antarctic krill oil - omega-3 fatty acids (EPA and DHA) - phospholipids - antioxidant astaxanthin - choline
brain health, cardio heart health, depression, diabetes, eye health, joint health, post menstrual syndrome, dysmenorrhoeaa, skin health, krill oil benefits Antarctic krill meal fish farms - concerns about overfishing - krill harvest managed for sustainability - monitors catch limits (CCAMLR) - scientists global warming

FaceBook Twitter LinkedIn

Syndicate content

Copyright © 2013 WellWise.org
A trusted source for science-based information and commentary about dietary supplements and nutrition.
Privacy Policy