You're Probably Taking The Wrong Form Of This Antioxidant — But Here's A Swap

Everything is skin care—your plate included. Yes, there's a reason derms and skin care experts always recommend "eating the rainbow" of fruits and vegetables, getting adequate healthy fats, and staying hydrated: Because what you consume affects your health and overall appearance. But since you're here at mindbodygreen, I'm going to wager you're already a believer that what you eat affects your skin—and won't try to convince you further.

One of the most beloved dermatologist recommendations is salmon. In fact, it's probably one of the most common pieces of lifestyle advice I get from skin care experts: Enjoy salmon, and, for bonus points, eat the skin. 

Now, there are several reasons salmon is good for the skin: It's high in omega-3s, is a good source of lean protein, contains essential vitamins and minerals (like B vitamins, potassium, and selenium), and is loaded with antioxidants. 

Astaxanthin is a member of the carotenoid family and a potent antioxidant that comes from microalgae. It's a free-radical-fighting powerhouse that is clinically shown to improve skin hydration, increase elasticity, improve skin texture, and reduce fine lines and age spots.*  

Just take a peek at this comprehensive review on astaxanthin for skin health1: The data summary looks at numerous astaxanthin clinical research studies for skin health outcomes—and found benefits in spades.* 

But let's take king salmon for an example, which falls about in the middle with 0.54 milligrams of astaxanthin per 100-gram fillet of salmon flesh. If you wanted to consume 6 milligrams of astaxanthin (read: the dosage in mbg's best skin+, and the amount that can help support healthy skin function according to the latest clinical research1*), you'd have to consume about 11 100-gram (3.5-oz.) salmon fillets daily. Not only is that, well, a lot of potentially pricey fish, but it also exceeds the recommended daily amount, according to the FDA4. 

Additionally, you may be wondering—can't I simply get the antioxidant elsewhere? Well, to answer that, we have to dive back into where the antioxidant comes from. It's naturally found in algae that the salmon and other marine life (such as shrimp, crabs, and lobster) feed on. In fact, it's what gives those animals their pinky-peach hue! But that's also why wild-caught, non-farm-raised seafood is the only good food source of this superstar antioxidant.