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Supplementary Table 3 )

Table 2), at the end of the 12-week study period

Katsuobushi Since our sense of flavor is basically about figuring out how to feed ourselves, get the most out of that food, and avoid poisoning ourselves, theres a lot of mutual signal enhancement going on behind the scenes

Fatty fish such as trout and mackerel Salmon, shellfish, and krill (natural astaxanthin sources) Brightly colored fruits and vegetables like berries, spinach, kale, and carrots Nuts, seeds, beans, and legumes Whole grains and fermented soy products Astaxanthin FAQ Sources Innerbody uses only high-quality sources, including peer-reviewed studies, to support the facts within our articles