What causes the red/pink coloration in shrimp and does it have nutritional value?

What causes the red/pink coloration in shrimp and does it have nutritional value?

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What causes the red/pink coloration in shrimp and does it have nutritional value?

Astaxanthin is the primary color pigment in many shrimp, and it helps provide their tissue with its red and orange shades. While many reddish-orange foods get their color from other carotenoids (or from flavonoids), shrimp are especially concentrated in this one particular type of carotenoid. (Astaxanthin often accounts for at least two-thirds of all carotenoids in shrimp.) It is possible for a 4-ounce serving of shrimp to contain 1-4 milligrams of astaxanthin. In animal studies, astaxanthin has been shown to provide antioxidant support to both the nervous system and musculoskeletal system. In addition, some animal studies have shown decreased risk of colon cancer to be associated with astaxanthin intake, as well as decreased risk of certain diabetes-related problems. Under natural conditions, shrimp get astaxanthin through their diet, by consuming smaller organisms that contain this carotenoid, including algae and zooplankton. When farmed, the astaxanthin content of shrimp depends on the composition of their feed. Both synthetic forms of astaxanthin and naturally occurring forms of astaxanthin have been used in shrimp farming, and the use of synthetic astaxanthin remains a topic of ongoing controversy. In general, when purchasing farmed shrimp, we believe that it makes sense to select shrimp that have consumed natural and plentiful amounts of astaxanthin from natural dietary sources including marine algae and zooplankton.

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