Haematococcus Pluvialis, also known as Haematococcus Pluvialis or Haematococcus Pluvialis, is a ubiquitous green algae that belongs to the order of the algae, Haematococaceae. It is now known that this alga widely exists in nature under conditions suitable for its growth.

At present, Haematococcus pluvialis is considered to be one of the best organisms in nature to produce natural astaxanthin. Therefore, the extraction of astaxanthin using this microalga has broad development prospects and has become international natural astaxanthin in recent years. Research focus on vegetarian production.

History, distribution, and classification of Haematococcus Pluvialis

The first comprehensive English description of Haematococcus pluvialis was published by T.E. Hazen in a report published in Torrey Botany Club in 1899. He found that the algae often adhered to the water tank or the periodic shallow water bay near the sea in the form of a blood-red shell. The life course of this algae was through a red dormant stage, followed by a green The swimming stage is followed by a red dormant stage.

At that time, the chemical nature of the red substance in this algae was unclear, but it had been given a name called “haematochrom”, which is what we now call astaxanthin. Hazen said in the report: “This algae is very common and widely distributed in Europe, from Scandinavia to Venice… this algae is distributed from Vermont to Texas, from Massachusetts State to a wide area of Nebraska and even further west.

A few years later, Peebles (1901a, 1909b) published the growth history of this algae, describing in more detail the changes of “haematochrom” throughout the life cycle. In 1934, Elliot supplemented the details of the growth history of this algae from the perspective of cell morphology. Four typical cell morphologies appear throughout the life cycle: small worm bodies, large flagellar bodies, colloid bodies with no ability to move, and large red cells with hard cell walls-nematocysts. In a clean environment with adequate nutrition, large insects dominate; once the environment deteriorates, it will be transformed into a colloid sheath, and then into resistant red sporangia, and begin to accumulate astaxanthin. Later, when the surrounding environment became adequately nutritious again, the erythrocyte became a movable body of small insects, which grew into a colloidal body or a large body.

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Pocock (1937 and 1961) independently studied in Africa and described the distribution and growth history of Haematococcus Pluvialis. Sweden’s Almgren (1966) described the ecology and distribution of Haematococcus Pluvialis. This algae appeared in small puddles on rocks after rain, and was scattered on hard objects that were impervious to water. Droop (1961) also found that Haematococcus Pluvialis usually grows in rocky puddles, often on rocks near the sea, but this is not absolute.

The temporary state of Haematococcus Pluvialis is more common than the constant state, partly because there are usually no other competitive algae in these water holes, and it has nothing to do with the inherent characteristics of the water hole. Haematococcus is more able to adapt to rapid and dramatic changes in light, temperature, and salinity than most other algae because of its ability to form cysts quickly.

Haematococcus Pluvialis, also known as Haematococcus Pluvialis or Haematococcus Pluvialis, is a ubiquitous green algae that belongs to the order of the algae, Haematococaceae. We now know that this alga exists widely in nature under conditions suitable for its growth. There are no reports of toxicity in the literature related to Haematococcus Pluvialis.

Herbal products manufacturers believe that the content of astaxanthin in Haematococcus Pluvialis is 1.5% to 10.0%, which is regarded as a “concentrated product” of natural astaxanthin. Our company provides no side effects herbal products. If you are interested in our products, please feel free to contact us.

Herbal care product manufacturer introduces this article for you.

A basic introduction to konjac

Konjac is a perennial Araceae herbaceous plant with little poison. Konjac is a large family with about 130 species in the world. Konjac is currently the only cash crop that can be found to provide a large amount of glucomannan in food and medicine. The application value will be continuously developed. Konjac is generally popular because of its high edible value. Its main ingredient is glucomannan, which not only contains more than 10 amino acids and various trace elements required by the human body but also has low protein, low fat and high fiber, High water absorption, high swelling rate, and other characteristics, in terms of medicinal efficacy, it has various curative effects such as blood lipid-lowering, blood sugar lowering, blood pressure-lowering, detoxification, weight loss, beauty, health care, laxative and gastrointestinal.

In addition, konjac also has a very wide range of uses in industrial manufacturing. Some types of tubers of the genus konjac are rich in konjac polysaccharides, especially white konjac and flower konjac varieties with a content of up to 50-65%. Konjac polysaccharide, also known as konjac grape mannan, is a linear high molecular compound composed of many mannose and glucose, connected by β-1,4-glucoside health, and connected to some sugar side chains of its molecule. A certain number of acetyl groups, the molecular ratio of glucose to mannose is 1:1.5-1.7, the molecular weight can be as high as 106 Daltons, the viscosity is extremely high, it is soluble in water, and the degree of swelling in water is extremely large, with specific biological activity.

These characteristics determine the many uses of konjac polysaccharides. In addition to medicine, konjac polysaccharides have a wide range of uses in textiles, printing and dyeing, cosmetics, ceramics, fire protection, environmental protection, military industry, and petroleum exploitation. In addition, 30%-40% of flying powder is produced during the processing of Konjac powder. Since flying powder also contains a certain amount of glucomannan, flying powder is also a natural polymer compound mainly composed of polyhydroxy compounds. Like starch, it can be made into xanthate and used to precipitate soluble heavy metal ions in wastewater.

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The efficacy and role of konjac

Konjac is warm, spicy, and toxic; it can promote blood circulation and remove blood stasis, detoxification and swelling, wide bowel movement, and phlegm softening; it is mainly for embolism of phlegm, stasis, constipation, abdominal pain, sore throat, gum swelling, and pain. In addition, konjac also has the effects of calcium supplementation, balanced salt, stomach cleansing, bowel adjustment, and detoxification.

1. Lose weight

Konjac food is not only delicious and pleasant in taste, but also has the effects of weight loss, fitness, treatment, and anti-cancer, so it has become popular in the world in recent years and is known as “magic food”, “miracle food”, “healthy food” and so on.

2. Prevention of arteriosclerosis and prevention of cardiovascular and cerebrovascular diseases

The konjac taste is spicy and warm, which can promote blood circulation and prevent stasis. The mucin protein contained in konjac can reduce the accumulation of cholesterol in the body, prevent arteriosclerosis and prevent cardiovascular and cerebrovascular diseases. So konjac is called “gastrointestinal scavenger” and “blood purifier”.

3. Lower cholesterol

Konjac glucomannan can effectively inhibit the absorption of cholesterol, bile acids and other lipolytic substances in the small intestine, promote the elimination of fat from the body, and reduce the total amount of triglycerides and cholesterol in serum. Konjac is a reduce cholesterol product.

4. Improve immunity, prevent cancer and cancer

Konjac can improve the body’s immunity. The mannose contained in it can interfere with the metabolism of cancer cells. The excellent dietary fiber contained can stimulate the body to produce a substance that kills cancer cells. The drug susceptibility test is sensitive to cardia cancer and colon cancer cells. It can reduce phlegm and soften the sputum, detoxify the sputum, treat the mass, sputum nucleus, and scab, and can prevent and cure cancer.

5. Ideal food for diabetics

Konjac also contains soluble dietary fiber, which is very effective in suppressing postprandial blood sugar rise, so konjac refined powder, and its products are ideal hypoglycemic foods for diabetic patients. After application, it can reduce the burden of islets.

6. Insulation

In ancient folk remedies, the konjac was made into material for the insulation cloth. The stomachache and shoulder aches, and the steamed konjac were wrapped in a towel and placed in the affected area to relieve the pain.

The nutritional value of konjac

1. 97% of the konjac is water. The remaining 3% of the main nutrients are glucose and mannan polysaccharides, which are combined in a 1:2 ratio to form a plant fiber-konjac glucomannan.

2. There are two types of plant fiber soluble in water and insoluble in water. Konjac mannan is easily soluble in water.

3. Konjac contains lower calories and higher content of carbohydrates, calcium, phosphorus, and potassium.

The purchase of konjac

It looks close to off-white, without obvious impurities (such as black spots, small yellow particles, hair, metal debris), smells no irritating smell (preferably with the clear fragrance of the plant itself), the particles are full and uniform, Feel smooth and moist, without lumps or rubber-like particles.”

Too white konjac powder may be added with bleach.

Konjac storage

Konjac is generally put in a bag with a transparent liquid when it is sold. This konjac can keep the liquid alkaline, and the leftover konjac can be placed in an airtight container with this liquid and then stored in the refrigerator.

How to eat konjac

Raw konjac is poisonous and must be boiled for more than 3 hours before consumption, and the amount of food should not be excessive each time; konjac underground tubers can be processed into konjac powder for consumption and can be made into konjac tofu, konjac noodles, konjac bread, konjac meat slices, juice Konjac and other foods.



Health and wellness supplier China share this article for you.

1. Green tea anti-aging

The antioxidants contained in green tea help fight aging. Because of the body’s metabolic process, if it is peroxidized, it will produce a lot of free radicals, which are easy to age and cause cell damage. SOD (superoxide disproportionation) is a free radical scavenger, which can effectively remove excess free radicals and prevent the damage of free radicals to the human body. The catechins in green tea can significantly increase the activity of SOD and scavenge free radicals.
2. Green tea antibacterial

Studies have shown that catechins in green tea have an inhibitory effect on some of the bacteria that cause disease in humans, while not harming the reproduction of beneficial bacteria in the intestine, so green tea has the function of intestinal rectification.

3. Green tea reduces blood fat

Animal experiments conducted by scientists have shown that catechin in tea can reduce the amount of total cholesterol, free cholesterol, low-density lipoprotein cholesterol, and triglycerides in the plasma, and can increase high-density lipoprotein cholesterol. It belongs to reduce cholesterol product. Experiments on humans have shown to inhibit platelet aggregation and reduce the incidence of arteriosclerosis. Green tea contains flavonols, which have antioxidant effects, can also prevent blood clots and platelet aggregation, and reduce cardiovascular disease.

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4. Green tea weight loss

Green tea contains theophylline and caffeine, which can activate protein kinase and triglyceride lipolytic enzyme through many actions, reduce the accumulation of fat cells, and thus achieve weight loss.

5. Green tea prevents caries and clears bad breath

Green tea contains fluorine, among which catechins can inhibit cariogenic bacteria and reduce the occurrence of plaque and periodontitis. The tannic acid contained in the tea has a bactericidal effect and can prevent food scraps from multiplying bacteria, so it can effectively prevent bad breath.

6. Green tea anti-cancer

Green tea has an inhibitory effect on certain cancers, but its principles are limited to the inference stage. To prevent cancer, drinking more tea is bound to have positive encouragement.

7. Whitening of green tea and anti-ultraviolet effect

Tea polyphenols are water-soluble substances. Washing the face with it can remove the greasy face, converge pores, disinfect, sterilize, resist skin aging, reduce the damage of skin caused by ultraviolet radiation in sunlight. Experts found in animal experiments that the catechins in green tea can resist skin cancer caused by UV-B.

8. Green tea can improve indigestion

Recent studies have shown that green tea can help improve indigestion, such as acute diarrhea caused by bacteria, and drink a little green tea to reduce the condition.

9. Green tea helps suppress cardiovascular disease

Tea polyphenols play an important role in human fat metabolism.

10. Helps prevent and treat radiation injuries

Tea polyphenols and their oxidation products have the ability to absorb the toxic effects of the radioactive materials strontium 90 and cobalt 60.