Thermal stability and oral absorbability of astaxanthin esters from <scp><i>Haematococcus pluvialis</i></scp> in Balb/c mice

Abstract

From the present study, it can be concluded that astaxanthin esters had a higher thermal stability and higher bioavailability than free-form astaxanthin. These results provide important evidence with respect to using astaxanthin esters as bioactive components to replace free-form astaxanthin in functional food products. © 2019 Society of Chemical Industry.