[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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食欲そそるよだれ鶏の作り方！ネギソースは相性バツグン｜Chicken and onion sauce
A recipe that I want to eat when I get hit by the heat and I do not have concentration ability!
Thank you very much, Peko gig. Am
Is not it the time that it is hot every day and does not have concentration?
Apparently, when allicin contained in the Japanese leek
is changed to nutrient called sulfide, I tried making it because the concentration ability seems to increase!
You can eat all the leek sauce using vinegar

【Chicken underwear (2 servings)】
· 2 chicken thighs
· 10 g of ginger
· 1 tablespoon soy sauce
· 1 tablespoon of liquor
· Starch

【Negishi sauce】
· 1 Japanese leek
· 3 tablespoons sugar
· 4 tablespoons soy sauce
· 1/2 teaspoon pepper sauce
· tbsp 5 Black vinegar

【How to make】
1. Apply the ingredients to the chicken.
Grate the ginger, add soy sauce, liquor and mix.
Put chicken sauce for 10 to 20 minutes.
2. We will make a Japanese leek sauce.
Chop theJapanese leek and mix it with sugar, soy sauce and pea mackerel.
I will melt the sugar by the fire.
If it boils, stop the fire and put black vinegar.
3. Wipe off extra sauce of chicken meal and coat starch on both sides.
4. Fry both sides at 180 ℃.

☆ 3 points ☆
1. Japanese leek sauce is sweet.
2. Please stop the fire and put it so that the acidity of the vinegar does not jump too much
3. If you do not dust the potato starch firmly, oil splashes while frying. Please be careful

——————————

暑さにやられて集中力が出ないときに食べたいレシピ！
どうも、はらペコぐるめ。です♪
毎日暑くて集中力が出ない時ってありませんか？
どうやら長ネギに含まれるアリシンがスルフィドという栄養素に変わると、集中力が増えるそうなので作ってみました！
ネギソースはお酢を使ってさっぱり食べられますよ：）

【鶏肉の下味（2人前）】
・鶏もも肉　2枚
・生姜　10g
・醤油　大さじ１
・酒　大さじ１
・片栗粉

【ネギソース】
・長ネギ　１本
・砂糖　大さじ３
・醤油　大さじ４
・豆板醤　小さじ1/2
・黒酢　大さじ５

【作り方】
1. 鶏肉に下味をつけます。
生姜をすりおろし、醤油、酒を加えて混ぜ合わせます。
鶏肉にタレをつけて１０〜２０分つけておきます。
2. ネギソースを作ります。
長ネギをみじん切りにし、砂糖、醤油、豆板醤と混ぜ合わせます。
火にかけて、砂糖を溶かします。
沸騰したら火を止めて、黒酢を入れます。
3. 鶏肉の余分なタレを拭き取り、片栗粉を両面にまぶします。
4. 180℃で両面を揚げます。

☆3つのポイント☆
1. ネギソースは甘めです。
2. お酢の酸味が飛びすぎないように、火を止めてから入れてください
3. 片栗粉をしっかりまぶさないと、揚げている間に油がはねます。ご注意ください

これから腕を上げて、いろんな料理に挑戦していきます(ง •̀_•́)ง
ぜひチャンネル登録お願いします(*˘︶˘*).｡.:*♡
Subscribe please:)

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