[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.

[https://www.sport-science.org]
17th annual ECSS Congress Bruges/BEL, July 4-7 2012

SPORTS NUTRITION SYMPOSIUM: GREEN TEA
Hodgson, A.
University of Birmingham

Green tea (GT) is made from the leaves of the Camellia sinensis L plant which is rich in polyphenol catechins and caffeine. For some time now there has been an increasing interest in the capacity of GT to oxidise fats and promote weight loss which in turn may improve body composition, health and exercise performance. As a result, GT has become a popular dietary supplement on the sports nutrition market, especially as a fat burner and weight loss tool. Long term GT intake, in some but not all cases, has been shown to promote weight loss. It is believed that the anti-obesity effects of GTE intake may be attributed to elevated fat oxidation and total energy expenditure. In support of this, it has been shown that in a number of cases, GT intake (short term and long term) at rest and during exercise may increase energy expenditure and fat oxidation. Although several studies have observed positive effects the literature is inconclusive. The precise dose, duration of intake, and population that elicit maximal effects are currently unknown. In addition the bioavailability of GT catechins in vivo and the subsequent bioactivity is less well understood.
In humans, the bioavailability of GT following intake determines the bioactivity. GT catechins (parent compounds) are extensively metabolised (conjugated compounds) in the gut and liver, poorly absorbed and are found in low concentrations in vivo. The emergence of –omic technology is a new technique that can identify the interaction between the metabolic effects of GT and the association to the specific GT catechins following ingestion in vivo.
This firstly will advance our understanding of GT bioavailability and bioactivity, but also provide support and comparison to the putative in vitro mechanisms.
At present the precise mechanisms of GT and site of action are unclear. However the mechanisms behind the effects of long term GT may be different than those that explain the short term effects of GT. Short term intake of GT is thought to inhibit catechol-O-methyltransferase (COMT) in vitro, while caffeine is thought to inhibit phosphodiesterase (PDE) in vitro. Both of these mechanisms may act synergistically to increase lipolysis.
Alternatively long term GT intake may involve changes in expression of specific fat metabolism genes, which have been supported only by animal data. Both mechanisms lack the use of GT catechin compounds and concentrations similar to what is observed in vivo as well as supporting human studies. Therefore the mechanisms of GT remain speculative.
While GT may offer promising benefits to body composition, health and exercise performance, the lack of consistent evidence means that practical application of GT intake is currently not possible. Despite this, GT supplements are frequently used.

Keywords: GREEN TEA, WEIGHT LOSS, FAT OXIDATION

European Database of Sport Science (EDSS)

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