The Story of Astaferm

Numerous studies have highlighted its anti-oxidative properties or its ability to integrate into our cell’s membranes. Thus, helps fight external and internal free radicals that are constantly formed throughout our body*.

Sources for astaxanthin in diet

Food sources:

Salmon & trout fish, krill & shrimp

Commercial sources

Biomass extracts:

Marine bacteria
Paracoccus carotinifaciens

Haematococcus pluvialis

Yeast Phaffia rhodozyma
(Xanthophyllomyces dendrorhous)

Chemical synthesis:

Synthetic astaxanthin

Astaxanthin is expressed naturally by Phaffia yeast
Phaffia rhodozyma was isolated from the wounds of birch trees in colder regions, where its ability to produce astaxanthin enabled its survival.
Herman Jan Phaff’s was the first to isolate and characterize the yeast Phaffia rhodozyma in the late 1960s.

Herman Jan Phaff’s (1913–2001)

Yeast-derived astaxanthin is harvested following a fermentation stage, which lasts several days. Following an extraction stage of the astaxanthin we get astaxanthin crystals, which are then reconstituted and formulated to powders and fluids grades.

These formulations have been branded as AstafermTM . It is a non-GMO and vegan-friendly form of astaxanthin, resulting from yeast fermentation and ensuring fast and effective absorption.



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