Antioxidant found in 3 types of seafood increases lifespan by 20%

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The antioxidant astaxanthin has been shown to activate a longevity gene common to many centenarians.

Genetic makeup largely determines lifespan, but there is evidence that healthy lifestyle choices can help people create genetic changes to increase lifespan.

Recent studies evaluating the neuroprotective properties of astaxanthin in brain aging show that three types of seafood may contain higher amounts of the antioxidant. In some studies, the molecule has significantly increased the lifespan of worms.

Telomere length is positively associated with consumption of legumes, nuts, seaweed, fruit and 100 percent fruit juice, dairy products and coffee. However, it is inversely associated with consumption of alcohol, red meat and processed foods. Some food groups suggest that longevity genes can be engineered independently by consuming foods that contain the antioxidant astaxanthin.

Astaxanthin is an antioxidant carotenoid produced by marine animals that has attracted attention for its anti-aging properties.

Current research suggests that astaxanthin may increase the lifespan of animals due to its antioxidant properties.

The lifespan of roundworms fed astaxanthin increased by about 20 percent. Later reviews emphasize astaxanthin's ability to regulate autophagy, a process that protects cells from stress.