Interactions of Astaxanthin and Omega-3 Fat in Health and Disease

Elevated oxidative stress and chronic inflammation are major pathological factors underlying numerous diseases, including cardiovascular and neurodegenerative diseases. Astaxanthin, an antioxidant carotenoid, and very long-chain omega-3 polyunsaturated fatty acids, such as eicosapentaenoic acid and docosahexaenoic acid, are commonly found in seafood and exhibit beneficial effects on a myriad of diseases. The two powerful nutrients often work together, and this interaction is particularly beneficial for various aspects of health, primarily due to their complementary antioxidant and anti-inflammatory properties. The current understanding of the molecular and cellular mechanisms by which powerful duos exhibit protective effects, and their potential interactive effects on cardiometabolic and neurodegenerative diseases, is discussed.