[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.

Get those medical secrets: https://www.health101.pw/Medical-Secrets.shtml

This video shows you how to say or pronounce Polysaccharide.

Audio is from cancer.gov.

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#LoveMyQueso
Ingredients:
1 cup frozen shredded potatoes, thawed
2 Tbsp. olive oil
½ cup white onion, chopped
2 garlic cloves, finely chopped
2 cups broccoli florets, cut into bite size pieces
4 large eggs
1 cup Supremo® Brand or Chihuahua® Brand Mexican Sour Cream from V&V SUPREMO®
½ tsp. Kosher salt, divided in half
⅛ tsp. ground black pepper
2 cups Shredded Chihuahua® Brand Quesadilla Cheese or Oaxaca Cheese from V&V SUPREMO®, divided in half

Sour Cream Sauce
½ cup Supremo® Brand or Chihuahua® Brand Mexican Sour Cream from V&V SUPREMO®
½ tsp. granulated sugar
½ tsp. paprika
¼ tsp. cayenne pepper
⅛ tsp. garlic powder
¼ tsp. salt

Directions:
1. Preheat oven to 375°F. degrees. Lightly coat a 9.5-inch pie dish with cooking spray. Set aside.
2. Mix the shredded potatoes with 1 cup of cheese. Pat the hash brown with the cheese onto the bottom of the pie dish to form a shell. Bake in the oven until the potatoes begin to brown for about 15 minutes.
3. In a bowl, beat eggs, sour cream and ¼ tsp. salt. Set aside.
4. Preheat a medium size pan for 1 minute over medium heat. Add oil and heat for 1 minute. Add onion, sauté for 1 minute, add garlic, sauté for 1 more minute, add broccoli, season with remaining salt, add black pepper, and cook for 3 minutes.
5. Remove the crust from the oven. Layer the broccoli on top of the browned potatoes. Sprinkle the remainder cup of cheese. Pour the egg mixture on top of the cheese. Place dish in the oven and bake for 30 minutes or until the egg is set.
6. Whisk together all of the ingredients for the cream sauce in a bowl.
7. Remove the quiche from the oven, let cool for 2-3 minutes. Serve with the sour cream sauce and enjoy!