Could avocado, an exceptionally dense source of vegetable fat, reduce the toxic effects associated with the oxidation of fats found in a hamburger meal?
Astaxanthin is a uniquely therapeutic carotenoid antioxidant that gives seafood, e.g. shrimp and salmon, its pink color. This phytonutrient is produced naturally in specific algae that pass on its free radical scavenging effects to the sea animals that eat them.
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