[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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It’s that time of year again; pumpkin season! I love using pie pumpkins and making my own pumpkin puree. It’s so simple, and looks so good. That’s what we did with this pumpkin granola. If you’ve never tried using your own pumpkin, you should give it a try. I just steam mine but I’ve also used it raw by soaking the pumpkin overnight and using it raw in the recipes. It works really well. With this recipe, I actually steamed my pumpkin and pureed it in my Vitamix. This granola is very light and crisp and you can add cranberries, raisins, dates, nuts, etc., after it’s been dried. I added unsweetened cranberries and dates to my finished granola and it was perfect!
Notes:

I also tried adding in a cardamon pod and cinnamon stick to my coconut oil as I was melting it over a double boiler to add in a little extra flavor. If you do this, make sure you discard the cardamon and cinnamon stick before pouring your coconut oil into the other ingredients. I’ve also tried adding in 1/8 cup each of almond butter and tahini to the coconut oil, but I actually like it best without. The nut butters give it a heavier texture than without, plus it takes away from some of the other flavors of the granola.

Pumpkin Granola:
Dry Ingredients:

2 cups dried and sprouted buckwheat

1 1/2 cups regular rolled oats

3/4 cup unsweetened shredded coconut

1T cinnamon

2t vanilla (I used powder so added it to my dry ingredients. If using extract, add it to your wet ingredients)

1t nutmeg

1/2t sea salt

3T coconut crystals

1/2 cup slivered almonds

1/2 cup halved raw cashews

1/2 cup pumpkin seeds

Add all dry ingredients to a large mixing bowl.
Wet ingredients:

1/3 cup melted coconut (see notes)

2T water

3T pure maple syrup

1 cup pumpkin puree

Mix all wet ingredients together and pour over dry ingredients and mix well. Place on dehydrator sheets and dehydrate at 145 degrees for one hour and then turn down to 115 degrees for 8-10 hours until crisp. Mine took about 8 hours. You can then add in cranberries, raisins, nuts, dates, etc. Store in a covered glass container. This stays fresh for awhile. Mine never lasts very long so I can’t say exactly how long it will stay fresh.

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