Science Beat – Page 2

Valensa Scientists Discover “Cracked Whole Cell” Chlorella Adds Superior Shelf Life, Nutrient Density

Posted on April 26, 2019 at 3:03 pm.

Valensa Scientists Discover “Cracked Whole Cell” Chlorella Adds Superior Shelf Life, Nutrient Density April 26, 2019 — Chlorella is rich in phytonutrients, including chlorophyll and plant protein, as well as the Chlorella Growth Factor. Typically, the downstream processing of Chlorella requires ball-milling, a physical disruption of the microalgae cell wall to disrupt the rigid cell wall […]

New “Water Positive” Microalgae Cultivation System Achieves Sustainability Milestone

Posted on March 21, 2019 at 3:35 am.

New “Water Positive” Microalgae Cultivation System Achieves Sustainability Milestone Special Report for World Water Day, March 22, 2019 — Valensa International has announced that their parent company, EID Parry, is the first known microalgae cultivation site in the world to demonstrate they can achieve a “Water Positive” footprint, by actually putting more water into the ground than they take […]

Awe-mazing Astaxanthin: Harnessing the Value of Anti-Oxidant Powerhouse Relies on Bioavailability

Posted on March 7, 2019 at 12:21 am.

Awe-mazing Astaxanthin: Harnessing the Value of Anti-Oxidant Powerhouse Relies On Bioavailability Scientists at Valensa International continue to be in awe of the anti-oxidant powerhouse called astaxanthin, and are proud that they have a bioavailable form of this amazing compound. As a powerful anti-oxidant, astaxanthin plays a key role in health and wellness by driving important biological […]

Valensa Scientists Confirm: Chlorella Delivers Plant-Based Source of Vitamin B₁₂

Posted on March 5, 2019 at 6:39 pm.

Valensa Scientists Confirm: Chlorella Delivers Plant-Based Source of Vitamin B12 Valensa International will exhibit several discoveries at booth No. 4578 during the annual Natural Products EXPO WEST™ at the Anaheim Convention Center, March 6-9, 2019. For the millions enjoying plant-based diets, take notice: Two reports this week from Harvard University and the German Nutrition Society verify a […]