Our stories
It Starts With An Alga That Refuses To Die
Astaxanthin was not invented in a laboratory. It was found doing a job — keeping things alive in conditions that should have killed them. This is where Asxence comes from, and why it is made the way it is.
Forty Years Asleep
Certain algae can lie dormant for up to forty years. Strong ultraviolet radiation, no nutrients, extreme heat, extreme cold — conditions that should end them. When the water returns, they wake up and reproduce as though nothing happened.
What gets them through is a pigment they flood their own cells with. It turns them red. It is called astaxanthin.
Nothing else in nature protects itself quite like this.
Why Salmon Are Red
Salmon climb hundreds of metres and travel dozens of kilometres upstream to spawn. They cannot make astaxanthin themselves — they accumulate it, by eating algae, over a lifetime. It is what turns their flesh red, and it is what they run on.
Salmon is the richest natural source of astaxanthin on earth. A whole kilogram of it carries about six milligrams.
One kilogram of salmon. Six milligrams.
Grown, Not Gathered
Most astaxanthin on the market is extracted from wild algae and arrives esterified — bound up, needing enzymes to release it — at five to ten percent purity.
Asxence starts somewhere else: a specially cultivated duckweed, grown under controlled conditions, processed by patented fermentation. What comes out is free-form astaxanthin at over eighty percent purity, in a molecule small enough to absorb directly.
The difference is not the ingredient. It's the standard.
Who you're buying from
There Is A Person Behind This
Asxence in Singapore is not a call centre with a script. If you want to know how much to take, when to expect anything, or whether this is the right product for you at all, you can message us directly and get an answer from someone who actually knows the formulation.
We would rather talk you out of a purchase than sell you the wrong thing.