Astaxanthin is a ketone or carotenoid. It is pink, fat-soluble, insoluble in water, and soluble in organic solvents. It is also known as astaxanthin. It is the red carotenoid found in the shell of crayfish and aquatic animals such as oysters and salmon. It can bind to proteins in the body and turn cyan and blue. Especially the feathers of aquatic animals such as shrimp, crab, fish, and birds play an important role in color development.

In 1933, purple-red crystals were extracted from aquatic products such as shrimp and crab. They were identified as carotenoids closely related to astaxanthin. So it was named astaxanthin. It is widely seen in shrimp, crab, fish, birds, certain algae and fungi. Astaxanthin, as a non-proline carotenoid, cannot be converted into Vitamin A in animals, but has the same antioxidant effect as carotenoids. It has the ability to quench singlet oxygen and trap free radicals. Carotene in astaxanthin is more than 10 times higher than Vitamin E and more than 100 times higher than Vitamin E. People also call it "super Vitamin E". Astaxanthin is widely recognized for its anti-oxidation, coloring and strengthening the body's immunity. It has been allowed to be used in the United States and other countries as food additives for production. It has broad development prospects as natural food additive.