[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.

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Immunity-boosting chicken soup

Of all the folk remedies for fighting a head cold, a hearty bowl of chicken soup has to be the
hands-down winner. So pervasive is the belief in the healing power of chicken soup – aka
“Jewish penicillin” – that scientists have actually taken it into the lab for testing.
One such study, undertaken in 2000 by Dr Stephen Rennard (a pulmonary expert from
Nebraska) concluded it was the anti-inflammatory properties of many of chicken soup’s
ingredients that helped ease the symptoms of a cold by reducing congestion.
While such studies can’t be considered conclusive, they do add weight to the claims of
grandmothers across the centuries.
There’s nothing a bowl of chicken soup won’t cure, is there?
chicken-soup-

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a glass At the very least for those suffering a chill, soups provide
hydration and also contain nutritious ingredients that are well
cooked and therefore easy to digest. Chicken soup, however,
has an added benefit. Chicken protein provides an ample
source of cysteine – an amino acid chemically similar to a
drug known as acetylcysteine, which can clear mucus.
A properly prepared pot of chicken stock will also contain
gelatin extracted from the collagen in the chicken. The gelatin
exudes a velvety texture and adds a rich flavour to the stock base. It’s also a source of hydrophilic colloids; compounds that attract gastric juices and stimulate digestion.
Here are some other ways to add an immunity boost to chicken soup:
Garlic
In traditional herbal medicine garlic was used to prevent and treat colds and flu, coughs and
to expel parasites. The compound allicin is the major biologically active component of garlic
and is largely responsible for its anti-microbial activity. It becomes active when the garlic is
crushed or chewed and the compound allicin is exposed to the enzyme alliinase. For this
A pinch of tumeric adds to the immunity-boosting claims of chicken soup.
reason, garlic is best consumed fresh, with minimal cooking. Finely chopping it or putting it
through a garlic press will help realise its full spectrum of benefits.
Ginger
Ginger contains a number of immune-boosting properties that can add an extra kick to your
pot of soup. Gingerol, which is found in fresh ginger, contains anti-inflammatory and antimicrobial
properties that can dampen the symptoms associated with colds. Fresh ginger also
has a unique diaphoretic capacity – meaning that it can create heat throughout the body and
also induce sweating, which often provides relief after the onset of a cold.
Turmeric
Turmeric is considered a general immune system booster due to its high antioxidant capacity.
Recent research also suggests that it possesses strong anti-inflammatory properties that
could help reduce symptoms associated with colds and flu. Tumeric also contains unique
immune-stimulating polysaccharides, which can potentially aid the healing process in the
body.
A note about chicken
Look for a free-range bird that is fairly small in size. Smaller birds contain more skin, bone and
connective tissue, which will result in a richer broth with more flavour. A few extra chicken feet,
some necks or even a few wingettes will also add to the richly gelatinous mouth feel.
RECIPE: Arabella Forge’s cold-busting chicken soup
This soup is made with a base of chicken stock made from one whole chicken. As a short-cut
you can buy ready made stock and use chicken breast or leftover roast chicken. However, using
a whole chicken is more economical and also provides leftovers for the next meal.
For the stock
1 whole, small-sized chicken, (roughly 1.2-1.4kg) feet and neck included (optional)
2 large onions, finely chopped
1/2 tablespoon (loosely packed) finely chopped sage
1 teaspoon (loosely packed) finely chopped thyme
1/2 tablespoon apple cider vinegar
1 large carrot
1 large stick of celery
For the soup
2 litres of chicken stock (extracted from stock-making recipe)
2 cups shredded chicken meat (extracted from stock making recipe)
1 1/2 cups finely chopped celery
1 1/2 cups finely chopped carrots
2 – 5 cloves garlic minced garlic (a garlic crusher works a treat)
1 tablespoon finely grated ginger
1 teaspoon finely grated turmeric
1 cup (loosely packed) finely chopped parsley
1/2 cup (loosely packed) finely chopped fresh coriander
1 can green lentils, drained and rinsed (optional)
generous seasoning of sea salt
Method