Besides being popular amongst people, what else, apart from its appealing hue, does the colour found in salmon, prawns and other marine animals have? Your host, Viktor Anokhin, sits down with a biochemical researcher to talk about astaxanthin - the molecule responsible for the colour and the health benefits it offers.

“Vitamin C is a very common oxidant. Astxanthin is actually several times stronger in terms of antioxidant capacity than vitamin C. It's I think somewhere maybe around 100 times or even more times capable,” Osman Kawungu, a Ghanaian biotechnology researcher and PhD candidate at Ural Federal University (URFU) in Russia, says.