[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.

Low Carb Pumpkin Pie Cheesecake Recipe

Crust
1 cup pecans
1/4 cup almond flour (or hazelnut flour)
2 tablespoons oat fiber (or coconut flour)
½ tsp vanilla extract
½ tsp cinnamon
½ tsp pumpkin pie seasoning (optional)
1/3 cup granulated sweetener
liquid sweetener to taste (4-5 drops)
3 tablespoons butter, melted

mix all ingredients in a food processor until coarsely ground. Press into a 9 inch spring form pan. Set aside.

Cheese cake filling
2, 8-ounce packages cream cheese
1/4 cup heavy cream
2 eggs
1/3 cup granulated sweetener
5-7 drops of liquid sweetener (stevia or liquid sucralose)
1 tsp vanilla extract
½ tsp lemon juice

Mix cream cheese, heavy cream, eggs, and sweetener until creamy and well blended. Add vanilla extract and lemon juice. Pour cheesecake filling on top of the crust OR blend with the pumpkin pie filling.

Pumpkin pie filling
1, 15 ounce can of pumpkin (just pumpkin, not pie filling)
2 eggs, well beaten
8 tablespoons of butter, melted
¾ cup of heavy cream
1/3 cup granulated sweetener
8 drops of liquid sweetener
2 tsp of vanilla
1 tsp baking powder
1 tsp cinnamon
½ tsp salt

Mix pumpkin, eggs, melted butter, heavy cream. Mixture should be smooth. Add sweeteners, baking powder, and cinnamon and mix well. Add vanilla extract last. Pour mixture on top of the cheesecake filling or blend it with the cheesecake filling.
***If you blend or mix the cheesecake and pumpkin, add an extra egg to the batter.
Bake at 350 degrees for about an hour and 10 minutes. It should be slightly browned and mostly set. It will be just a little “jiggly” when you remove it from the oven, but will firm up as it cools. Let it sit in the refrigerator for at least 6 hours. It is much better overnight.

Other options

1. You can mix the cheese cake mixture with the pumpkin pie mixture instead of layering. It is fantastic!! The pumpkin flavor is more muted, so it depends on your preference.

2. The pumpkin pie filling is my favorite. It can be baked into a pie using the same crust or making a different low carb pie crust. You will bake it for about 25-30 minutes at 350.

Either way, just know the cheese cake filling provides more substance and lower carbs. In other words, the majority of carbs are in the pumpkin pie filling, not in the cheesecake portion.

Enjoy and please let me know whether it’s any good! Here’s the link to my blogpost https://lifewithbutter.com/2015/10/21/low-carb-pumpkin-pie-cheesecake/

Although Stevia rebaudiana is not native to India but when Indian farmers started its commercial cultivation the Traditional Healers showed special interest in this species. In Traditional Farming herbal extracts and leachate are used to treat medicinal and aromatic crops at different stages of growth not only to promote growth but also to enrich crops with medicinal properties. Crops are enriched with the help of ancient knowledge known as Traditional Allelopathic Knowledge. The field experiments based on this unique knowledge have been conducted under technical guidance of Pankaj Oudhia with the help of Innovative Stevia growers and Traditional Healers. Pankaj Oudhia has shared his experiences through the website pankajoudhia.com

This Film series give preliminary information about promising Indigenous Species beneficial for Stevia cultivation. It is better to watch this film after reading the research documents in order to understand it in real sense. There are plus 800 parts in this series.

Related Topics in pankajoudhia.com

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