[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.

Hello friends,
I am Deepshikha, welcome to my channel YOUME AND FOOD.

Sambar is a lentil based vegetable stew which is very simple and easy to make. It is one of South India’s staple dish but loved all over India. It is delicious as well as nutritious due to lots of spices and vegetables which is one of its biggest selling point. It is usually eaten with Dosa, Idli, Utappam and Medu Vada. It also tastes great with Boiled Rice and Roti. So, don’t forget to try it at home. This will definitely become one of your favorite dish.

Ingredients:

2 cup Boiled Vegetables (Brinjal, Potato, French Beans, Carrot, Pumpkin)
½ cup Toor Dal (aka Pigeon Peas)
¼ cup Onion Shallots/Diced Onions
2 medium size onion chopped
2 tbsp Cooking Oil
7-8 Curry leaves
2-3 Red Chilies (whole)
½ cup Tomatoes (cubed)
1 tsp Mustard seeds
3 tsp Sambar Masala Powder
1/2 tsp red chilli powder
1/2 tsp fenugreek seeds
1 tsp udad dal
1 tsp ready-made Tamarind Pulp (you can also make it at home from tamarind)
½ tsp Turmeric powder
Salt (according to taste)

Instructions:

1. First boil carrot, brinjal and pumpkin using ½ cup of water in a pressure cooker with 1 whistle on high heat. Also boil toor dal using 2 cups of water, ½ tsp salt, ¼ tsp turmeric powder with 3 whistles on high heat. We want to get nice lentil paste as shown in video. You can also use a blender if lentil paste does not look like in video.

2. Now heat oil in a pan, when it’s medium hot add chilies, mustard seeds, curry leaves and onions. Cook onions till they are golden brown.

3. When onions are cooked, add tomatoes and stir it well.

4. Now add turmeric powder, salt, sambar masala and mix all spices well with tomatoes.

5. Cover them and cook on low heat for 5 mins.

6. After 5 mins check if tomatoes are soft enough by poking them with a ladle.

7. Now add boiled vegetables and dal paste. Mix them well.

8. Add 1 cup of water for consistency. Now also add tamarind paste and give it a stir and let sambar cook on medium heat for 10 mins.

9. Switch of the heat. Sambar is now ready, its time to serve.

Tips

1. Instead of using readymade tamarind pulp you can make pulp with tamarind by soaking it in warm water for 15-20 mins. Then mash it and squeeze all pulp and use it.
2. You can also use other vegetables like potato, drum stick, raddish, lady finger etc. as it suits your taste.
3. You can use water to make Sambar stew thick or thin.

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When it Functions for
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