Food additives Europe numbers: E161
Canthaxanthin is an oil-soluble carotenoid pigment with a characteristic orange-red color. It occurs naturally in many foods such as mushrooms, crustaceans, fish, and eggs. Nature-identical Canthaxanthin is produced by chemical synthesis as a colorant for application in human and animal feed products. Canthaxanthin is added to poultry feed in order to enhance the yellow pigmentation of egg yolks and poultry skin.
Canthaxanthin is a red-orange pigment that belongs to a class of chemicals called carotenoids. It is found naturally in some foods, such as salmon, trout, and egg yolks, and can also be produced synthetically.
Canthaxanthin is used for a variety of medical purposes, including:
- Reducing sensitivity to sunlight (photosensitivity) in people with erythropoietic protoporphyria (EPP), a rare genetic disorder that causes the skin to be very sensitive to light.
- Treating eye conditions, such as macular degeneration and retinitis pigmentosa.
- Boosting the immune system.
- Treating cancer.
However, it is important to note that canthaxanthin is not a cure for any of these conditions, and there is limited scientific evidence to support its use for many of these purposes. Additionally, canthaxanthin can cause some side effects, such as skin discoloration and retinal deposits.
It is important to speak to a doctor before taking canthaxanthin, especially if you have any underlying medical conditions or are taking other medications.