[Latin Name] Haematococcus Pluvialis

[Plant Source] from China

[Specifications]1% 2% 3% 5%

[Appearance] Dark red Powder

[Particle size] 80 Mesh

[Loss on drying] ≤5.0%

[Heavy Metal] ≤10PPM

[Storage] Store in cool & dry area, keep away from the direct light and heat.

[Shelf life] 24 Months

[Package] Packed in paper-drums and two plastic-bags inside.

[Net weight] 25kgs/drum

Brief Introduction

Astaxanthin is a natural nutritional component, it can be found as a food supplement. The supplement is intended for human, animal, and aquaculture consumption.

Astaxanthin is a carotenoid. It belongs to a larger class of phytochemicals known as terpenes, which are built from five carbon precursors; isopentenyl diphosphate and dimethylallyl diphosphate . Astaxanthin is classified as a xanthophyll (originally derived from a word meaning “yellow leaves” since yellow plant leaf pigments were the first recognized of the xanthophyll family of carotenoids), but currently employed to describe carotenoid compounds that have oxygen-containing moities, hydroxyl or ketone , such as zeaxanthin and canthaxanthin. Indeed, astaxanthin is a metabolite of zeaxanthin and/or canthaxanthin, containing both hydroxyl and ketone functional groups. Like many carotenoids, astaxanthin is a colorful, lipid-soluble pigment. This colour is due to the extended chain of conjugated (alternating double and single) double bonds at the centre of the compound. This chain of conjugated double bonds is also responsible for the antioxidant function of astaxanthin (as well as other carotenoids) as it results in a region of decentralized electrons that can be donated to reduce a reactive oxidizing molecule.

Function:

1.Astaxanthin is a powerful antioxidant and may protect against oxidative damage to body tissues.

2.Astaxanthin can improve the immune response by increasing the number of antibody producing cells.

3.Astaxanthin is a potential candidate to treat neurodegenerative disease such as Alzhimer and Parkinson diease.

4.Astaxanthin dan reduce UVA-light damage to skin such as sunburn, inflammation, ageing and skin cancer.

Application

1.When applied in pharmaceutical field, astaxanthin powder has the good function of antineoplastic;

2.When applied in health food field, astaxanthin powder is used as food additives for pigment and health care;

3.When applied in cosmetic field, astaxanthin powder has the good function of antioxidant and anti-aging;

4.When applied in animal feeds field, astaxanthin powder is used as animal feed additive to impart coloration, including farm-raised salmon and egg yolks.

What Our Customer say about after taking Hotton Candy.

↓ READ ME ↓

Hellou everybody!
So today I am going to show you how to make this delicous no knead vegan pumpkin seed bread. It’s super easy & it just envolves a bit of waiting. I have never baked bread before so if I can do it – you can do it too!
If you enjoyed the video please give it a thumbs up & subscribe for more videos. Thanks ♥

→ I got the recipe out of this book & changed it a tiny bit:←

https://www.amazon.de/Vegan-f%C3%BCr-Faule-GU-Themenkochbuch/dp/3833840390/ref=sr_1_1?ie=UTF8&qid=1487533845&sr=8-1&keywords=vegan+f%C3%BCr+faule

It’s a GERMAN book, so I thought it would be cool to share it on this channel in English!

You can also find me on:
→ Instagram: https://www.instagram.com/birgittschmidhofer/
→ Facebook: https://www.facebook.com/BirgittYT/
→ Twitter: https://twitter.com/_Birgitt_

Music:
PAINT IT! by Nicolai Heidlas Music https://soundcloud.com/nicolai-heidlas
Creative Commons — Attribution 3.0 Unported— CC BY 3.0

https://creativecommons.org/licenses/b…

Music provided by Audio Library https://youtu.be/mFLg3vm4BW0

INGREDIENTS & RECIPE:
500g of spelt flour
50g of kibbled linseeds
50g of oats
1/2 a teaspoon of dry yeast
80g of pumpkin seeds
4 tablespoons of soy yogurt
2 tablespoons of maple sirup
1 1/2 teaspoons of salt
400ml of warm water
breadcrumbs

1) Roast 40g of pumpkin seeds in a pan till they’re a bit brown.
2) Put dry ingredients into a bowl + blend everything together. (incl. pumpkin seeds)
3) Add half of the soy yogurt, maple sirup and water. Mix again.
4) Put a kitchen towel on top of the bowl and allow the bread dough to rise for 17 hours.
5) Grease the baking tin and cover it with breadcrumbs.
6) Put the dough into the tin, put a kitchen towel on top of it and let it rise for another hour.
7) Preheat the oven to 395 degrees fahrenheit (200°C)
8) Spread the reast of the soy yogurt on top of the bread dough and put some pumpkin seeds on top.
9) Bake for 50minutes
10) ENJOY!

ZUTATEN & REZEPT:
500g Dinkelmehl
50g geschrotete Leinsamen
50g Haferflocken
1/2 Teelöffel Trockenhefe
80g Kürbiskerne
4 Esslöffel Sojayoghurt
2 Esslöffel Ahornsirup
1 1/2 Teelöffel Salz
400ml warmes Wasser
Semmelbrösel

1) 40g Kürbiskerne anrösten bis sie leicht braun sind
2) Trockene Zutaten in einer Schüssel verrühren (inkl. Kürbiskerne)
3) Die Hälfte Sojajoghurt, Ahornsirup und das Wasser hinzu geben und wieder alles vermengen.
4) Mit einem Geschirrtuch zudecken und den Teig für 17h gehen lassen.
5) Backform einfetten und mit Semmelbrösel einstreuen
6) Den Teig in die Backform geben und für eine weitere Stunde stehen lassen.
7) Ofen vorheizen — 200°C
8) Restliche Yoghurt auf dem Teig verteilen und mit den restl. Kürbiskernen bestreuen.
9) Für 50min backen.
10) & ENJOY!