Every year new ingredients hit the market with promises of revolutionizing skin-care products and tapping the elusive Fountain of Youth. At times, they deliver, and substances such as retinol or peptides exceed expectations and change the landscape of skin care. Others fizzle with little or no impact. We’ve polled more than 25 experts and asked them which ingredients are worth watching (and buying) in 2009.
Astaxanthin; What it is: Described as the ultimate antioxidant by New York dermatologist Dr. Kenneth Mark, astaxanthin is up to 1,000 times more potent than vitamin E. It is also found in nature as the fat-soluble pigment found in salmon and algae.
Why it looks promising: “This is a retinoid form of vitamin A and has all the typical benefits of retinoids — providing antioxidant protection and stimulating cell renewal,” Murad says. And according to a recent study, astaxanthin decreased hyper-pigmentation by more than 40%, Mark says.
When buying salmon steak and fillets, look for:
* deep salmon-pink color
* meat that is firm, elastic (springs back when pressed gently) and is translucent
* a mild aroma somewhat similar to that of fresh fruit
* smooth, clean cuts — no gaping or separation of muscle fibers (indicates old fish)
* air-tight packaging with no liquid
To Learn More Please Visit our Website www.salmonoftheamericas.com
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Farmed salmon’s color has long been a topic of debate. The orange hue has been attributed, based on speculation, to numerous different dyes or pigments. One of the pigments correctly named was Astaxanthin. This substance is actually a very powerful antioxidant, which is also a carotenoid pigment widely found in plants. Astaxanthin is the source of color for not only salmon in the wild, but crustaceans such as shrimp, crabs, and lobsters as well. Astaxanthin is mixed into the Salmon’s feed and is the cause for the orange colored meat found both in the wild and at the farms. Astaxanthin is naturally derived from algae, which is a main food source for small fish and krill, the pigment is then passed along the food chain to Salmon and crustaceans. In conclusion, the pigment in wild and farmed salmon comes from the presence of astaxanthin in their feed.