Astaxanthin

Astaxanthin, the red dietary carotenoid, is an orally effective and potent antioxidant. Astaxanthin inhibits NF-κB and down-regulates VEGF in blood glucose. Astaxanthin exerts anti-cancer cell proliferation, increases apoptosis, impairs migration and invasion by activating PPARγ and reducing the expression of STAT3. Astaxanthin also has neuroprotective and anti-inflammatory activity and can be used in studies of cancer, diabetic retinopathy, cardiovascular disease, and in the coloring of animal feed^{[1][2][3][4][5]}. In Vitro: Astaxanthin (50, 100, 150, 200 µM; 48 h) inhibits the proliferation of DU145 cells (IC₅₀<200 µM)^[1].
Astaxanthin (200 µM; 24 h) reduces the expression of STAT3 and the related pathway proteins (at both protein and mRNA levels) by inhibiting proliferation, increasing apoptosis and weakening migration and invasion^[1]
Astaxanthin protects RPE cells from abnormal activation and oxidative stress (induced by high glucose) by down-regulating VEGF in high glucose at protein levels^[2].
Astaxanthin (1-50 µM; 72 h) upregulates protein expression of PPARγ in time- and dose-dependent manners in K562 cells^[3]. In Vivo: Astaxanthin (200 mg/kg; intragastric administration; once daily for 3 weeks) inhibits the growth of DU145 tumor xenografts in nude mice^[1].
Astaxanthin (125 or 500 mg/kg; in animal feedings; 7 days) provides significant cardioprotection and reduces oxidative stress in rats^[4].