[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.

Vegetarian Manchurian is an Indian Chinese food item popular in India.
For preparing the Vegetarian Manchuria, the ingredients required are
• ½ Cup Corn Flour
• ½ Cup Grated Cabbage
• 2 Potato (Boiled, Peeled, Mashed )
• 1 TSP of Red Chili Powder
• Salt to taste
• One Inch Piece of Ginger
• Finely chopped Garlic cloves
• Finely chopped Onion
• One Spring onion
• 1 Green Chili
• 3 TSP Basin Flour
• Coriander

Now lets the preparation of making the Manchurian ball and cooking them.
• Take a bowl and add the mashed potato, finely chopped cabbage, Basin powder, corn flour, green chilies, Spring onions, Red chili powder, Salt to taste, pepper, Ginger garlic paste and mix it well to make it dough.
• Make small round balls and keep them on a plate.
• Now Take a pan, Pour oil and wait for 1-2 minutes to get the oil heated up. Now place the Manchurian balls in the pan and wait for them to turn in reddish brown color. Move the Manchurian balls to make sure that its cooked well on all sides.
The color looks so tempting to eat… but will have to wait till they are properly cooked ….
• For people who don’t want to eat with lots of oil, keep the cooked Manchuria on some tissues. These tissues suck up the oil content present in the Manchuria.
Now coming to the final preparation
• Take a frying pan; add some oil, green chilies, onion ans sauté for 1-2 minutes
• Add ginger, garlic and sauté for 30 seconds.
• Add the cooked Manchurian balls and sauté well for 1 minute. Take them into the serving bowl and Garnish with coriander.
Try it in home and Suggestions, comments, compliments are welcome ….
Thanks for watching and don’t forget to subscribe to my channel for more recipes.

Pumpkin Seed Nog

1/2 cup raw, pumpkin seeds, soaked overnight
1/2 cup pitted medjool dates, soaked in 2 1/2 cups water
pinch of vanilla or 1 vanilla bean (soaked with dates)
pinch of pink himalayan salt
2 teaspoons cinnamon powder
pinch of nutmeg
2 additional cups of water

Directions:
Strain and rinse the pumpkin seeds.
In a blender (I use a Vitamix) add all the ingredients (including the date soak water) and blend well until smooth and frothy.

This Nog is also great as a milk substitute for lattes and anything else you would normally use milk.

Thanks to Liz Forrest of JuicyLiving.ca for this recipe.