Molecule of the Week
February 28, 2005
Astaxanthin, a member of the carotenoid family, is part of a nutritious diet—for lobsters and shrimp. These crustaceans bind astaxanthin to the protein β-crustacyanin, which changes the shape of the astaxanthin molecules, turning them a gray-blue color. Cooking releases the molecules, returning them to their original bright red color.
Get more information on this molecule from CAS (Chemical Abstracts Service), the most authoritative and comprehensive source for chemical information.