Astaxanthin (pronounced Asta – zan – thin) is generated by a microalgae; Haematococcus pluvialis (H. pluvialis) and is consumed by many aquatic animals. It is what makes many of them pink such as salmon and lobsters.

When this algae becomes stressed, astaxanthin is produced in an effort to protect itself.

Astaxanthin has powerful protective qualities making it one of the most powerful free radical fighters known. The reduction of free radical concentration in the body reduces inflammatory disease onset and stops the further progression of inflammatory diseases.

ValAsta is a mixture of Glucosidic Astaxanthin and Olive Oil using a proprietary method to create a Liposomal delivery.  This Patented process of encapsulating the astaxanthin molecule inside a fat molecule took Valasta 8 years to develop. We use high frequency energy to do this, which makes the astaxanthin molecule far more absorbable inside the body.

The process in which the astaxanthin is encapsulated inside a fat molecule. Allowing for the astaxanthin to become highly absorbable/bioavailable.

It took ValAsta 8 years to perfect this as if astaxanthin is not protected by fat, it struggles to make it past the stomach acid.

The extraordinary journey that drove one man in the pursuit of good health