[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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Today, we show you how to make a super tasty vegan cheesy broccoli casserole which is low in salt and tasty!

Our special low sodium products we used are:
-Imagine Organic Vegetable Broth “Low Sodium” (140mg per 1 cup)
-Eden Organic Garbanzo Beans “No Salt Added” (30mg per 1/2 cup)
-Tofutti Better Than Cream Cheese (120mg per 2 tablespoons)

*The rest of the ingredients we used are little to no sodium
**Although the MorningStar crumbles and Daiya cheese are not as low sodium they do give the dish nice flavor and extra protein.

Recipe

Serves: 8

Ingredients:

1½ cups uncooked long grain brown rice or your preferred rice
1 package MorningStar Crumbles
1 quart vegetable broth (divided into 3 cups and 1 cup)
1-2 tablespoons olive oil
½ cup chopped white onion
½ cup chopped green pepper
3 cups chopped fresh or frozen broccoli
5-10 basil leaves as desired (optional)
¼ cup water
1 (15-ounce) can chickpeas, drained and rinsed
1 (8-ounce) container chive and garlic imitation cream cheese
**You can buy regular imitation cream cheese and season it with chives and garlic powder
1 cup vegan shredded cheddar cheese, plus more for the top
¼ teaspoon salt
¼ teaspoon ground black pepper

Directions:

1. Cook the rice according to the directions on the box using the 3 cups of vegetable broth instead of water. You can use a rice cooker or a large pot to cook the rice. Set aside.

2. Preheat oven to 350º F and lightly grease a 9″ x 13″ casserole dish. Set aside.

3. Meanwhile, in a large pot, heat the olive oil over medium-high heat.

4. Add the onions, green peppers and broccoli; stir for 1 minute or until tender.

5. Add ¼ cup water, cover and continue to cook for an additional 5 minutes stirring once or twice or until broccoli and onion are tender and heated through.

6. Remove the pot from the heat and add remaining ingredients including the cooked rice and remaining 1 cup vegetable broth, stirring to combine. Stir in extra seasoning as desired.

7. Spread mixture into prepared dish and sprinkle with extra vegan shredded cheese. Bake in preheated oven for 15-20 minutes or until cheese is melted.

Eat and Enjoy!!