Newly Arrival Astaxanthin Manufacturer in Cambodia
[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 suppleme...
Our development depends on the advanced equipment, excellent talents and continuously strengthened technology forces. Newly Arrival Astaxanthin Manufacturer in Cambodia, With superb service and quality, and an enterprise of foreign trade featuring validity and competitiveness, that will be trusted and welcomed by its clients and creates happiness to its employees.
[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
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.
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.
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.
At the Max Planck Institute of Molecular Plant Physiology in Potsdam-Golm the name of the working group “Plant cell walls” speaks for itself. Led by Staffan Persson, the group investigates how plant cell walls are constructed. The focus of the research is cellulose, which, next to pectin and hemicellulose, constitutes the main component of the cell walls. The researchers hope to elucidate which proteins are involved in building up the world’s most abundant biopolymer. Cellulose has previously been used for industrial purposes in the paper and textile production, and is expected to become an important source of energy in the future. Martin Bringmann, a PhD student at the Institute until 2012, explains the cellulose research.
Enzymes for cell wall synthesis conserved across species barriers:
CSI at the service of cellulose synthesis:
Put those pumpkin seeds to use by EATING THEM!
Seeds from one medium pumpkin, rinsed (about 1½ cups)
½ tsp. sea salt
1 Tbsp. extra-virgin olive oil
½ tsp. cayenne pepper (or garlic powder, seasoning salt, or 1 Tbsp. curry powder) (to taste; optional)
1. Preheat the oven to 300° F.
2. Place seeds, water (2 cups water for every ½ cup of seeds), and salt in medium saucepan. Bring to a boil over medium-high heat. Reduce heat to medium; gently boil for 10 minutes. Drain thoroughly. Dry with paper towels.
3. Coat baking sheet with oil; spread pumpkin seeds on baking sheet in a single layer. Bake for 20 to 30 minutes, or until seeds are lightly browned. Let cool completely.
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