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Product Name: Astaxantine
Astaxantine source: Astaxanthin is found in microalgae, yeast, salmon, trout, krill, shrimp, crayfish, crustaceans, and the feathers of some birds. It provides the red color of salmon meat and the red color of cooked shellfish.
Astaxantine introduction: Astaxanthin (pronounced as-tuh-zan'-thin) is a carotenoid. It belongs to a larger class of phytochemicals known as terpenes. It is classified as a xanthophyll, which means "yellow leaves". Like many carotenoids, it is a colorful, lipid-soluble pigment. Astaxanthin is produced by microalgae, yeast, salmon, trout, krill, shrimp, crayfish, crustaceans, and the feathers of some birds.
Appearance: Uniformity of powder
Active ingredient: Astaxanthin
Astaxantine specifications: 1% 1.5%,2%,2.5%,3%,3.5%,5%,10%
Test By: HPLC
Molecular formula: C40H52O4
Molecular weight: 596.85
Structural formula:
Processing technology:
Astaxantine Main benefits:
1. Astaxanthin anti-oxidant,anti-aging, free radical scavenging activity is 1000 times higher than the natural VE .
2. Astaxanthin has Anti-tumor, prevent disease of heart head blood-vessel effect.
3. Astaxanthin is used as anticancer activity to strengthen the functions of immune system
4. Astaxanthin can enhance the health of central nervous system and intensify energy metabolism of organism.
Astaxantine Specification
Astaxantine Heavy metals |
||
Cadmium |
≤1.0mg/kg |
Complies |
Arsenic |
≤1.0mg/kg |
Complies |
Mercury |
≤1.0mg/kg |
Complies |
Lead |
≤1.0mg/kg |
Complies |
Total Heavy Metals |
≤10.00mg/kg |
Complies |
Astaxantine Microbiological Tests |
||
Salmonella |
Negative |
Negative |
E.Coli |
Negative |
Negative |
Total Yeast & Mold |
≤100cfu/g |
Complies |
Total Plate Count |
≤1000cfu/g |
Complies |
ANALYSIS |
SPECIFICATION |
RESULTS |
Assay |
Astaxanthin≥6%~14% |
8.2% HPLC |
Organoleptic |
||
Loss on Drying |
≤5% |
2.14% |
Ash |
≤5% |
1.12% |
Taste |
Characteristic |
Complies |
Odor |
Characteristic |
Complies |
Appearance |
Fine Purple Red Powder |
Complies |