Black Aronia Chokeberry Extract
Latin name: Aronia melanocarpa L.
Specifications:
1. Anthocyanidins 1-20% Test by UV
2. Proanthocyanidins 1-60% Test by UV
3. Polyphenols 5-40% Test by UV
4. Extract Ratio: 5:1, 10:1, 20:1 etc.
5. Fruit Powder
Appearance: Purple or dark purple violet fine powder
Description of Black Aronia Chokeberry Extract:
Botanically, the chokeberry belongs to the rosaceae family of the genus aronia, which are low in calories and fats, but are rich source of vitamins, minerals, antioxidants, and dietary fiber. Aronia fruit is rich in flavonoids, anthocyanins and polyphenols.
Function:
The extract has a good biological activity in antioxidant, anti-inflammatory, anti-cancer, lowering blood sugar and other aspects of heart disease, high blood pressure and other cardiovascular diseases.
Application: pharmaceutical health care products, beverage and food additives.
Keywords: Black Aronia Chokeberry Extract, Aronia melanocarpa L., Anthocyanidins, Anthocyanosides, anthocyanins
Black Aronia Chokeberry Extract Latin name: Aronia melanocarpa L. Specifications: 1. Anthocyanidins 1-20% Test by UV 2. Proanthocyanidins 1-60% Test by UV 3. Polyphenols 5-40% Test by UV 4. Extract Ratio: 5:1, 10:1, 20:1 etc. 5. Fruit Powder Appearance: Purple or dark purple violet fine powder Description of Black Aronia Chokeberry Extract: Botanically, the chokeberry belongs to the rosaceae family of the genus aronia, which are low in calories and fats, but are rich source of vitamins, minerals, antioxidants, and dietary fiber. Aronia fruit is rich in flavonoids, anthocyanins and polyphenols. Function: The extract has a good biological activity in antioxidant, anti-inflammatory, anti-cancer, lowering blood sugar and other aspects of heart disease, high blood pressure and other cardiovascular diseases. Application: pharmaceutical health care products, beverage and food additives. Keywords: Black Aronia Chokeberry Extract, Aronia melanocarpa L., Anthocyanidins, Anthocyanosides, anthocyanins
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Black Cumin Extract - 0.5% to 2.0% Thymoquinones by UV Apart from their nutritional values, black cumin seed extracts (BCSEs) have been reported to display diverse biological and pharmacological activities including antioxidant, anti-inflammatory, anticarcinogenic and antimutagenic, antidiabetic, antimicrobial, and immunological effects .
Black Goji Extract Latin name: Lycium ruthenicum Specifications: 1. Anthocyanidins 1-25% Test by UV 2. Anthocyanin 1-25% Test by HPLC 3. Ratio Extract: 4:1-20:1 4. Fruit Powder Appearance: Deep purple fine powder Description of Black Goji Extract: Black goji is a magical biological resource, it rich in nutrition ingredients and medicine care active ingredients. According the research , the black goji contain carotene, thiamine, riboflavin, nicotinic acid, ascorbic acid, �²- sitosterol, linoleic acid, zeaxanthine, betaine, wintercherry haematochrome and etc. Mineral substance and trace element Ca, Fe, P, Cu, Zn contain are also very high. Function: 1. Inhibit tumor growth and improve disease resistance; 2. Extend life as a powerful anti-oxidant can improve memory; 3. Lower cholesterol levels, lose weight. Keywords: Black Goji Extract, Lycium ruthenicum, Anthocyanidins, Anthocyanosides, anthocyanins Application: pharmaceutical health care products, beverage and food additives.
Black Elderberry Extract Latin Name: Sambucus Nigra L. Specifications: 1.Anthocyanidins 1-25% Test by UV 2.Anthocyanin 1-25% Test by HPLC 3.Ratio Extract: 5:1-20:1 4.Fruit Powder Appearance: Purple to dark purple fine powder Description of Black Elderberry Extract: Elderberry Extract is derived from the fruit of the Sambucus nigra or Black Elder. Elder fruit contains many important nutrients for health, such as vitamins A, B and C, flavonoids, tannins, carotenoids, and amino acids. Function: 1. Against the H5N1 strain of Avian Flu 2. Help protect healthy cells and inactivate infectious viruses 3. Ward off flu infections quickly 4. More potent antiviral effect than Echinacea 5. Antioxidant 6. Natural coloring matter 7. Diuretic, anti-inflammatory, anti-catarrhal Application: pharmaceutical health care products, beverage and food additives.
Black Currant Extract Powder Latin Name: Ribes nigrum L. Specification: 1. Origin of raw material :Europe 2. Anthocyanidins 1-25% Test by UV 3. Anthocyanosides (anthocyanins) 1-36% Test by HPLC 4. Extract Ratio 5:1 10:1 5. Fruit Powder Appearance: Violet to Dark Violet fine powder Description of Black Currant The blackcurrant (Ribes nigrum) is a woody shrub in the Grossulariaceae family. The plant is native to parts of central and northern Europe and northern Asia. The origin of our black currant (Ribes nigrum) raw material is from Europe. Raw blackcurrants are 82% water, 15% carbohydrates, 1% protein and 0.4% fat (table). Per 100 g serving providing 63 kilocalories, the raw fruit has high vitamin C content (218% of the Daily Value, DV) and moderate levels of iron and manganese (12% DV each). Other nutrients are present in negligible amounts (less than 10% DV, table). HPLC Chromatograms of Black Currant Extract Powder Functions: Blackcurrants have a high concentration of -anthocyanins -polyphenolic substances -antioxidants -vitamin C -gamma-linolenic acid (GLA) Benefits of blackcurrant: -Blackcurrant has a lower glycemic index value. -Blackcurrant can help individuals fight infections. -Blackcurrant can be great for your hair and skin. -Blackcurrant can assist in antioxidant defense. -Blackcurrant can assist in red blood cell formation. -Blackcurrant can help you sleep better at night. -Blackcurrant may help improve your digestive system. Dosage recommendations include: - 250 milligram capsules per day, taken twice a day; - 5-10 milliliters of fruit syrup per day. - one glass of fruit juice per day. - 1-2 teaspoons of leaves, three to four times a day. Application: pharmaceutical health care products, beverage and food additives. Keywords: Black Currant Extract Powder, Blackcurrant Extract Powder, Ribes nigrum L., Anthocyanidins, Anthocyanosides, anthocyanins, polyphenolic substances, antioxidants, vitamin C, gamma-linolenic acid (GLA)
Juniperus communis Fam: Cupressaceae Juniper is widely distributed throughout the northern hemisphere and its birthplace is obscure. It is found in Europe, North Africa, North America and northern Asia. The main commercial producers are Hungary and southern Europe, especially Italy. The berries were known to Greek, Roman and early Arab physicians as a medicinal fruit and are mentioned in the Bible. In the Renaissance, they were recommended against snake bite, and plague and pestilence. Because of its air-cleansing piney fragrance, the foliage was used as a strewing herb to freshen stale air and the Swiss burned the berries with heating fuel in winter to sanitize stale air. Gin, the alcoholic drink that gets its unique flavour from juniper berries, is named from an adaptation of the Dutch word for juniper, "geneva". Spice Description Initially hard and pale green, juniper berries ripen to blue-black, become fleshy and contain three sticky, hard, brown seeds. When dried, the berries remain soft but if broken open one will find the pith surrounding the seeds is easily crumbled. Bouquet: Fragrant and flowery, combining the aromas of gin and turpentine. Flavour:Aromatic, bittersweet and piny. Hotness Scale: 1 Preparation and Storage Juniper berries are at their best when they are still moist and soft to the touch, squashing fairly easily between one's fingers. It is possible to make a purée from juniper berries or to extract the flavour and aroma by macerating them in hot water, but as all parts are edible and the texture is agreeable, it is usually just as well to use the entire fruit, split or crushed. The berries are quite powerful, one heaped teaspoon of crushed fruits serving for a dish for four people. Store in a cool place in an airtight container. Culinary Uses Juniper berries perform a quite unique role, by contributing as much to the character of food through their 'freshening' ability, as they do by way of their specific taste profile. As well as flavouring a dish, juniper cuts the gaminess of game, reduces the fatty effect of duck and pork and perks up a bread stuffing. The strong hearty flavour of juniper goes well with strong meats, such as game. Pork chops, roast leg of lamb, veal, rabbit, venison and wild boar are all enlivened with a hint of juniper. Juniper berries blend well with other herbs and spices, especially thyme, sage, oregano, marjoram, bay leaves, allspice and onions and garlic. One application I am particularly fond of is in a simple chicken casserole, It can effectively be added to wine marinades for meats, and is used with coriander in smoking meat. It seasons pâtés and sauces and in Sweden. Goulash and Sauerkraut often feature a juniper taste, as do some home-pickled meats like salt beef, salt pork and ham. Generally juniper can well be used in any dish requiring alcohol. Fruit dishes, such as apple tart and pickled peaches, also harmonize with this flavour.