[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.

www.anthogenol.at

Egg Consumption Not Associated With Heart Attack, Stroke New Study Finds

MORE DIET AND NUTRITION RESEARCH

https://www.youtube.com/playlist?list=PLt6puIp2CPGUQUOsj0_xpbe7IuImfg0fu

HEALTH BENEFITS OF EGGS

READ MORE

https://www.healthydocs.net/home/2017/egg-consumption-heart-failure-heart-attack-and-stroke

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Egg consumption and risk of heart failure, myocardial infarction, and stroke: results from 2 prospective cohorts.

https://www.ncbi.nlm.nih.gov/pubmed/26399866

Consuming foods high in cholesterol has long been thought to increase your serum cholesterol and increase your risk of heart attack and stroke. Egg yolks, for better or worse, became the poster child of unhealthy foods because of their reputation for being high in dietary cholesterol. As a result of this bad rap, some folks may avoid egg yolks while others avoid eggs entirely. The purpose of this video is to dispel the notion that egg yolks are bad for your health. And for the simplicities sake, we’ll be focused exclusively on chicken eggs.

I think it’s also worth commenting on the nutritional value of eggs. 1 large chicken egg contains:
70 calories, 5g of fat, mostly unsaturated, 1g of carbohydrates, 6g of protein
It is high in Vitamins A, D and E as well as Vitamins B12, riboflavin, folic acid, and niacin
It contains the minerals iron, calcium, phosphate, and zinc
It also contains lutein and carotenoid zeaxanthin,
It’s worth noting also that 90% of the nutritional content is in the yolk, so dont skip it