Salmon That's Nine Times Better

Dear Health Conscious Reader,

If you’re wondering what to throw on the grill this summer, try salmon. A new study caught my eye that says astaxanthin, the pigment that gives salmon its pink color, protects your DNA.

The same researchers also found that astaxanthin lowers your C-reactive protein (CRP).

CRP measures inflammation in your body. Inflammation happens when your blood vessels are damaged because they’re not getting the nutrients they need. It’s the real cause of heart attacks and strokes.

It made me think of a similar study I read four years ago. In that study, volunteers took 4 mg of astaxanthin three times a day. Their CRP dropped almost 21 percent while the control group’s level continued to creep up.1

But the effect astaxanthin has on DNA is exciting news, too. This is your genetic material. The blueprint determines whether you stay healthy or get sick.

In this new study, volunteers took either a placebo or 2 mg or 8 mg of astaxanthin. After 8 weeks, the marker that determines DNA damage dropped by a third in the 2 mg group. In the 8 mg group, it dropped by 43 percent.2

Your DNA is damaged by free radical molecules. These form when you’re exposed to things like pollution, smoke, radiation and processed food.

Astaxanthin may just be the best antioxidants for DNA protection. It’s 6,000 times more effective than vitamin C, 800 times more than CoQ10 and 550 times more than vitamin E or green tea.3,4

Salmon is a great source. But buy wild salmon. It contains far more astaxanthin. Four ounces of farm raised Atlantic salmon contains about 0.5 to 1.1 mg of astaxanthin. But wild-caught sockeye salmon contains a whopping 4.5 mg.5

You can also find astaxanthin in pink-colored seafood like lobster, crab and shrimp. Or you

can pick up a supplement at your favorite vitamin store. I suggest you take 4 to 8 mg a day.

To Your Good Health,

Al Sears, MD

  1. Spiller, G., Dewell, A., et al. “Effect of daily use natural astaxanthin on C-reactive protein.”
    Health Research & Studies Center,     Los Altos, CA January 31, 2006.
  2. Park JS, Chyun JH, Kim YK, Line LL, Chew BP. “Astaxanthin decreased oxidative stress and inflammation and enhanced immune response in humans.” Nutrition & Metabolism 2010, 7:18, 5 March 2010.
  3. Bagchi , D. “OXYGEN FREE RADICAL SCAVENGING ABILITIES OF VITAMINS C, E, β-CAROTENE, PYCNOGENOL, GRAPE SEED PROANTHOCYANIDIN EXTRACT AND ASTAXANTHINS IN VITRO” Pharmacy Sciences Creighton University School of Health Sciences. 2001, June.
  4. Pandey, S., Devmurari, V., Goyani, M., Bhavika, R.,“ANTI AGING THERAPY: VARIOUS ALIGNMENTS TO CONTROL PREMATURE AGING.” International Journal of Pharma and Bio Sciences 2010;V1(2).
  5. Turujman, S. A., Wamer, W. G., Wei, R. R., and Albert, R. H. (1997) Rapid liquid chromatographic method to distinguish wild salmon from aquacultured salmon fed synthetic astaxanthin. J. AOAC Int., 80(3):622-632.