Omega-3 and astaxanthin: Why this algae duo is the perfect match

Anyone looking into high-quality nutritional supplements will, sooner or later, encounter two substances: Omega-3 and astaxanthin.

Both originate from microalgae and complement each other in an interesting way. While Omega-3 has long been known for its scientifically proven properties, astaxanthin is increasingly becoming a focus of research.

Why is a combination beneficial and what advantages does a vegan source from microalgae offer?

Omega-3: essential fatty acids for the body

Omega-3 fatty acids are a type of polyunsaturated fatty acid and are important for numerous bodily functions. The two long-chain Omega-3 fatty acids DHA (docosahexaenoic acid) and EPA (eicosapentaenoic acid) are particularly well-known.

Since the body can only produce these fatty acids to a very limited extent, they must be obtained through the diet.

Several health claims regarding DHA and EPA have been scientifically verified and approved by the European Union:

The positive effect is achieved with a daily intake of 250 mg of DHA or 250 mg of EPA and DHA.¹

Vegan Omega-3 from microalgae: the original source

Many people automatically associate Omega-3 with fish oil. In fact, however, the valuable DHA and EPA originally come from microalgae. Fish consume these fatty acids through their diet and store them in their bodies.

Algae oil therefore provides Omega-3 directly from the original source, entirely without fish.

For many people, algae oil offers numerous advantages:

Astaxanthin – the special carotenoid from microalgae

Astaxanthin is a naturally occurring red-orange carotenoid. It is produced by various microorganisms and gives salmon or flamingos, for example, their characteristic color.

The microalgae "Haematococcus pluvialis", which produces particularly high amounts of astaxanthin, is considered a natural source.

In recent years, astaxanthin has been studied extensively in a scientific context. Laboratory and animal studies describe, among other things, antioxidative, anti-inflammatory, and cell-protective properties. Possible effects on the skin, nervous system, or energy metabolism are also being researched.²

Why Omega-3 and astaxanthin go so well together

Scientific studies show that both substances can complement each other in several useful ways.

1. Fats improve the absorption of Omega-3 and astaxanthin

Astaxanthin is a fat-soluble substance. This means that it relies on the presence of fats for optimal absorption in the gut. So when astaxanthin is taken together with fat-containing foods, the body absorbs it better and can therefore utilize it more effectively.³

The same applies to Omega-3 fatty acids: Their bioavailability is also significantly improved when taken at the same time as fats.⁴

Taking them together with a high-fat meal or healthy fats like avocado, nuts, or olive oil is therefore sensible in order to increase the absorption of both substances. This is particularly relevant if you want to specifically promote your Omega-3 intake or the effect of astaxanthin.

2. Astaxanthin protects sensitive Omega-3 fatty acids

Omega-3 fatty acids are sensitive to oxygen and therefore oxidize quickly.

Experimental studies show that astaxanthin reduces the oxidation of Omega-3 fatty acids both in food and in biological membranes.

This makes astaxanthin a practical companion to high-quality Omega-3 products.⁵

3. Synergies are being intensively researched 

Several scientific studies are examining whether omega-3 and astaxanthin can complement each other. These studies focus, among other things, on antioxidant processes and how the body handles oxidative stress.⁶ 

Animal studies on neurological issues also show indications that the combination of both substances achieves stronger effects than each individual substance alone.

However, whether and to what extent these results can be applied to humans must be confirmed by further clinical trials. [⁷-⁸]

Quality makes the difference 

Since omega-3 fatty acids are sensitive to oxygen, light, and heat, production, storage, and raw material quality play a decisive role. This is why not every omega-3 product is the same. 

Likewise, the quality of astaxanthin depends heavily on its origin and production. Naturally sourced astaxanthin from microalgae differs significantly from synthetic variants. 

PureRaw Omega-3 plus astaxanthin: two high-quality algae raw materials in one capsule 

With PureRaw Omega-3 plus astaxanthin, two premium raw materials from microalgae are combined. 

One capsule per day provides: 

In addition to the high-quality brand-name raw materials, the product also features: 

 Order our new PureRaw product "Omega-3 plus astaxanthin" now

Sources

¹ EFSA Panel on Dietetic Products, Nutrition and Allergies (NDA): Scientific Opinion on the Tolerable Upper Intake Level of EPA, DHA and Docosapentaenoic Acid (DPA). EFSA Journal 2012; 10(7):2815. EFSA website 

² Wang X et al. Biological and neurological activities of astaxanthin (Review). Molecular Medicine Reports. 2022. 

³ Mercke Odeberg J et al. Oral bioavailability of the antioxidant astaxanthin in humans is enhanced by incorporation of lipid based formulations. European Journal of Pharmaceutical Sciences. 2003;19:299–304. 

⁴ Dyerberg J, Madsen P, Møller JM, Aardestrup I, Schmidt E.B. Bioavailability of marine n-3 fatty acid formulations. Prostaglandins Leukotrienes And Essential Fatty Acids. 2010, Vol. 83(3), pp 137-41. 

⁵ Nagaki Y et al. Astaxanthin improved the storage stability of docosahexaenoic acid-enriched eggs by inhibiting oxidation of non-esterified polyunsaturated fatty acids. Food Chemistry. 2022;381:132256. 

⁶ Jia Y et al. Astaxanthin and omega-3 fatty acids individually and in combination protect against oxidative stress via the Nrf2-ARE pathway. Food and Chemical Toxicology. 2013;62:869–875. 

7 Wang X et al. Docosahexaenoic acid-acylated astaxanthin ester exhibits superior performance over non-esterified astaxanthin in preventing behavioral deficits coupled with apoptosis in MPTP-induced mice with Parkinson's disease. Food & Function. 2020;11:8038–8050. 

8 Hegde PS, Agni MB, Rai P, Sadananda M, Mirajkar AM, Kumar BM, Ranade AV, Gowda KMD. Unraveling the synergistic effects of Astaxanthin and DHA on perinatal undernutrition-induced oxidative stress and cognitive deficit. Learn Behav. 2025 Dec;53(4):397-414. doi: 10.3758/s13420-025-00673-4. Epub 2025 May 8. PMID: 40341979.