Lotus leaf have a diuretic laxative, lipid-lowering . Lotus leaf can significantly reduce serum cholesterol levels of glycerol and glycerol, lotus leaf extract plays a role in regulating blood lipid health. Deliberately dieting to lose weight without using lotus leaf, the human body without any side effects.
Ashwagandha is a plant which has long been used medicinally. It is used in traditional Indian and African medicine as an anti-inflammatory, fever relief, and against infectious disease. Many believe ashwagandha to be effective in stimulating the immune system. It also appears to inhibit swelling and aid memory and can act as a general health tonic. Ashwagandha contains flavonoids and many active ingredients of the withanolide class. Several studies over the past few years have indicated that ashwagandha has anti-inflammatory, anti-tumor, anti-stress, antioxidant, mind-boosting, and rejuvenating properties. Ashwagandha is commonly found in ayurvedic herbal formulas.
Product name: Polygonum Cuspidatum Root Extract Latin name: Reynoutria japonica Houtt Source: Polygonum cuspidatum root Active ingredient: Resveratrol Appearance: Brown yellow powder to white powder Specification:50%98%Resveratrol Part used: Root Test method: HPLC Function 1.Effect on cardiovascular system; 2.Anti-cancer; 3.Nourish and protect liver; 4.Impact on the metabolism of osseous issue; 5.Anti-oxidant and quench free-radicals; 6.Anti-bacterial and anti-fungal.
Function 1.Effect on cardiovascular system; 2.Anti-cancer; 3.Nourish and protect liver; 4.Impact on the metabolism of osseous issue; 5.Anti-oxidant and quench free-radicals; 6.Anti-bacterial and anti-fungal.
Product name: Apricot kernel extract Latin Name: Prunus armeniaca. L Active ingredient: Amygdlin Specification: 98% by HPLC Other name: Vitamin B17 / Laetrile/ CAS: 29883-15-6 Used part: Fresh bitter apricot kernels seed Appearance: White fine powder/ white crystal powder Mesh size: 100% through 80 mesh Function 1. Amygbalin significantly reduced the plaque index and bacterial count. 2. Amygbalin reduced oxidative stress and lowers blood sugar level in body. 3. Amygbalin interferes the life cycle of lice, inhibiting their ability to feed and preventing eggs from hatching. 4. Amygbalin enhances lipid peroxidation in the liver and blood of tumor-bearing models and accompanied by significant decreases in the activities of GSH-dependent antioxidant. 5. Amygbalin immobilizes and kills 100% human spermatozoa at high concentration. 6. Amygbalin lowers the lipid levels especially cholesterol and LDL-cholesterol in body.
The name Chlorella is taken from the Greek, chloros, meaning green, and the Latin diminutive suffix ella, meaning small. German biochemist and cell physiologist Otto Heinrich Warburg, awarded with the Nobel Prize in Physiology or Medicine in 1931 for his research on cell respiration, also studied photosynthesis in Chlorella. In 1961, Melvin Calvin of the University of California received the Nobel Prize in Chemistry for his research on the pathways of carbon dioxide assimilation in plants using Chlorella. Many people believe Chlorella can serve as a potential source of food and energy because its photosynthetic efficiency can reach 8%, which exceeds that of other highly efficient crops such as sugar cane.
Product name:Olive Leaf Extract Botanical source: Olea Europaea L. Appearance: Brown-green Fine Powder Spec: Oleuropein 10%, 20%, 30%, 40% 60%; Hydroxytyrosol 10%,20% Analysis: HPLC CAS:32619-42-4 MF: C25H32O13 MW:540.51 Origin: China
Product Name:Ginger Extract Powder Botanical Name:Zingiber officinale Rosc. Part Used:Root Active Ingredients:Gingerols,6-Gingerol, 6-Shogaol, 8-Gingerol, 10-Gingerol Specifications:Gingerols: 1% 5% 20%by HPLC CAS No.:23513-14-6 Extract Ratio:4:1~20:1 Appearance:Yellow Powder Brand Name:Nutramax Extract Method:Water/Enthanol
Botanical Source: Glycine max (Linn.)Merr. Used Part: Seed Specification: 10%-90% Isoflavones HPLC Saponins 40%,80% HPLC Appearance: Fine Yellow to off-white powder Test Method: HPLC Bulk density: 0.35-0.75g/mL Moisture:
Product Name:Ginger Extract Powder Botanical Name:Zingiber officinale Rosc. Part Used:Root Active Ingredients:Gingerols,6-Gingerol, 6-Shogaol, 8-Gingerol, 10-Gingerol Specifications:Gingerols: 1% 5% 20%by HPLC CAS No.:23513-14-6 Extract Ratio:4:1~20:1 Appearance:Yellow Powder Brand Name:Nutramax Extract Method:Water/Enthanol
Glucosyl Stevia is made by the selective introduction of glucosyl into the stevia molecule with the Biological enzyme technology, which increases the number of glucosides, removes its bitter taste, thus greatly improves stevia's quality and taste. Characteristics: White to light yellow powder, tablets or granules. It overcomes common stevia's weaknesses of inconstancy in purity, low solubility and unpleasant bitter taste, making it taste more like cane sugar. Therefore, its substitution rate of cane sugar can be raised from previous 30% to 70%, and the cost can be cut. Its sweetness is 100-200 times that of cane sugar with a fresh sweetness. Usually, it uses lactose and maltodextrin as the dispersant to reduce the sweetness to 0.5-1 times that of cane sugar. Use: This product is quite stable under usual food processing conditions. Its water dispersion is increased with enzyme technology, as a result, its solubility is higher, making it quite suitable for various beverages and wines. It's mainly used in low calorie food, sodas, juices, cold drinks, desserts, pickles and aquatic products. Technology: This product's main producing and processing technical process: Extract sweetness in stevia leaves, after filter pressing, purification and concentration, add in refined maltodextrin and mix and blend it. Firstly, inject in "CGT" enzyme preparation, carry out homogeneous reaction at 65-68 degree Celsius for 72 hours. After stevia's transfer rate has reached 65%, inject in WBA or AMG300 enzyme preparation, adjust the light transmittance of the liquid glucose to above 95% and begin to heat it up to 90 degree Celsius and stop heating, then filter, condense and dry it with diatomite, finishing a processing cycle. This product's high technology and advancement is mainly manifested in following aspects: This technology applies CGT enzyme, combines stevia and some Sugar compounds, after catalytic reaction, by adding in glucosyl, effectively removes stevia of its bitter taste, thus improves its taste and quality. The Product's production and packaging process is environmentally friendly. In the production process, the production temperature, time, moisture content, humidity and relevant Rational and health indicators are automatically or semi-automatically controlled and tested with relevant electronic automatic numerical control devices. This product's health indicators confirm to state specified standards, so it has edible safety.
Glucosyl Stevia is made by the selective introduction of glucosyl into the stevia molecule with the Biological enzyme technology, which increases the number of glucosides, removes its bitter taste, thus greatly improves stevia's quality and taste. Characteristics: White to light yellow powder, tablets or granules. It overcomes common stevia's weaknesses of inconstancy in purity, low solubility and unpleasant bitter taste, making it taste more like cane sugar. Therefore, its substitution rate of cane sugar can be raised from previous 30% to 70%, and the cost can be cut. Its sweetness is 100-200 times that of cane sugar with a fresh sweetness. Usually, it uses lactose and maltodextrin as the dispersant to reduce the sweetness to 0.5-1 times that of cane sugar. Use: This product is quite stable under usual food processing conditions. Its water dispersion is increased with enzyme technology, as a result, its solubility is higher, making it quite suitable for various beverages and wines. It's mainly used in low calorie food, sodas, juices, cold drinks, desserts, pickles and aquatic products. Technology: This product's main producing and processing technical process: Extract sweetness in stevia leaves, after filter pressing, purification and concentration, add in refined maltodextrin and mix and blend it. Firstly, inject in "CGT" enzyme preparation, carry out homogeneous reaction at 65-68 degree Celsius for 72 hours. After stevia's transfer rate has reached 65%, inject in WBA or AMG300 enzyme preparation, adjust the light transmittance of the liquid glucose to above 95% and begin to heat it up to 90 degree Celsius and stop heating, then filter, condense and dry it with diatomite, finishing a processing cycle. This product's high technology and advancement is mainly manifested in following aspects: This technology applies CGT enzyme, combines stevia and some Sugar compounds, after catalytic reaction, by adding in glucosyl, effectively removes stevia of its bitter taste, thus improves its taste and quality. The Product's production and packaging process is environmentally friendly. In the production process, the production temperature, time, moisture content, humidity and relevant Rational and health indicators are automatically or semi-automatically controlled and tested with relevant electronic automatic numerical control devices. This product's health indicators confirm to state specified standards, so it has edible safety.
Glucosyl Stevia is made by the selective introduction of glucosyl into the stevia molecule with the Biological enzyme technology, which increases the number of glucosides, removes its bitter taste, thus greatly improves stevia's quality and taste. Characteristics: White to light yellow powder, tablets or granules. It overcomes common stevia's weaknesses of inconstancy in purity, low solubility and unpleasant bitter taste, making it taste more like cane sugar. Therefore, its substitution rate of cane sugar can be raised from previous 30% to 70%, and the cost can be cut. Its sweetness is 100-200 times that of cane sugar with a fresh sweetness. Usually, it uses lactose and maltodextrin as the dispersant to reduce the sweetness to 0.5-1 times that of cane sugar. ã??Use: This product is quite stable under usual food processing conditions. Its water dispersion is increased with enzyme technology, as a result, its solubility is higher, making it quite suitable for various beverages and wines. It's mainly used in low calorie food, sodas, juices, cold drinks, desserts, pickles and aquatic products. Technology: This product's main producing and processing technical process: Extract sweetness in stevia leaves, after filter pressing, purification and concentration, add in refined maltodextrin and mix and blend it. Firstly, inject in "CGT" enzyme preparation, carry out homogeneous reaction at 65-68 degree Celsius for 72 hours. After stevia's transfer rate has reached 65%, inject in WBA or AMG300 enzyme preparation, adjust the light transmittance of the liquid glucose to above 95% and begin to heat it up to 90 degree Celsius and stop heating, then filter, condense and dry it with diatomite, finishing a processing cycle. This product's high technology and advancement is mainly manifested in following aspects: This technology applies CGT enzyme, combines stevia and some Sugar compounds, after catalytic reaction, by adding in glucosyl, effectively removes stevia of its bitter taste, thus improves its taste and quality. The Product's production and packaging process is environmentally friendly. In the production process, the production temperature, time, moisture content, humidity and relevant Rational and health indicators are automatically or semi-automatically controlled and tested with relevant electronic automatic numerical control devices. This product's health indicators confirm to state specified standards, so it has edible safety
Glucosyl Stevia is made by the selective introduction of glucosyl into the stevia molecule with the Biological enzyme technology, which increases the number of glucosides, removes its bitter taste, thus greatly improves stevia's quality and taste. Characteristics: White to light yellow powder, tablets or granules. It overcomes common stevia's weaknesses of inconstancy in purity, low solubility and unpleasant bitter taste, making it taste more like cane sugar. Therefore, its substitution rate of cane sugar can be raised from previous 30% to 70%, and the cost can be cut. Its sweetness is 100-200 times that of cane sugar with a fresh sweetness. Usually, it uses lactose and maltodextrin as the dispersant to reduce the sweetness to 0.5-1 times that of cane sugar. ã??Use: This product is quite stable under usual food processing conditions. Its water dispersion is increased with enzyme technology, as a result, its solubility is higher, making it quite suitable for various beverages and wines. It's mainly used in low calorie food, sodas, juices, cold drinks, desserts, pickles and aquatic products. Technology: This product's main producing and processing technical process: Extract sweetness in stevia leaves, after filter pressing, purification and concentration, add in refined maltodextrin and mix and blend it. Firstly, inject in "CGT" enzyme preparation, carry out homogeneous reaction at 65-68 degree Celsius for 72 hours. After stevia's transfer rate has reached 65%, inject in WBA or AMG300 enzyme preparation, adjust the light transmittance of the liquid glucose to above 95% and begin to heat it up to 90 degree Celsius and stop heating, then filter, condense and dry it with diatomite, finishing a processing cycle. This product's high technology and advancement is mainly manifested in following aspects: This technology applies CGT enzyme, combines stevia and some Sugar compounds, after catalytic reaction, by adding in glucosyl, effectively removes stevia of its bitter taste, thus improves its taste and quality. The Product's production and packaging process is environmentally friendly. In the production process, the production temperature, time, moisture content, humidity and relevant Rational and health indicators are automatically or semi-automatically controlled and tested with relevant electronic automatic numerical control devices. This product's health indicators confirm to state specified standards, so it has edible safety.
Glucosyl Stevia is made by the selective introduction of glucosyl into the stevia molecule with the Biological enzyme technology, which increases the number of glucosides, removes its bitter taste, thus greatly improves stevia's quality and taste. Characteristics: White to light yellow powder, tablets or granules. It overcomes common stevia's weaknesses of inconstancy in purity, low solubility and unpleasant bitter taste, making it taste more like cane sugar. Therefore, its substitution rate of cane sugar can be raised from previous 30% to 70%, and the cost can be cut. Its sweetness is 100-200 times that of cane sugar with a fresh sweetness. Usually, it uses lactose and maltodextrin as the dispersant to reduce the sweetness to 0.5-1 times that of cane sugar. Use: This product is quite stable under usual food processing conditions. Its water dispersion is increased with enzyme technology, as a result, its solubility is higher, making it quite suitable for various beverages and wines. It's mainly used in low calorie food, sodas, juices, cold drinks, desserts, pickles and aquatic products. Technology: This product's main producing and processing technical process: Extract sweetness in stevia leaves, after filter pressing, purification and concentration, add in refined maltodextrin and mix and blend it. Firstly, inject in "CGT" enzyme preparation, carry out homogeneous reaction at 65-68 degree Celsius for 72 hours. After stevia's transfer rate has reached 65%, inject in WBA or AMG300 enzyme preparation, adjust the light transmittance of the liquid glucose to above 95% and begin to heat it up to 90 degree Celsius and stop heating, then filter, condense and dry it with diatomite, finishing a processing cycle. This product's high technology and advancement is mainly manifested in following aspects: This technology applies CGT enzyme, combines stevia and some Sugar compounds, after catalytic reaction, by adding in glucosyl, effectively removes stevia of its bitter taste, thus improves its taste and quality. The Product's production and packaging process is environmentally friendly. In the production process, the production temperature, time, moisture content, humidity and relevant Rational and health indicators are automatically or semi-automatically controlled and tested with relevant electronic automatic numerical control devices. This product's health indicators confirm to state specified standards, so it has edible safety.
Glucosyl Stevia is made by the selective introduction of glucosyl into the stevia molecule with the Biological enzyme technology, which increases the number of glucosides, removes its bitter taste, thus greatly improves stevia's quality and taste. Characteristics: White to light yellow powder, tablets or granules. It overcomes common stevia's weaknesses of inconstancy in purity, low solubility and unpleasant bitter taste, making it taste more like cane sugar. Therefore, its substitution rate of cane sugar can be raised from previous 30% to 70%, and the cost can be cut. Its sweetness is 100-200 times that of cane sugar with a fresh sweetness. Usually, it uses lactose and maltodextrin as the dispersant to reduce the sweetness to 0.5-1 times that of cane sugar. Use: This product is quite stable under usual food processing conditions. Its water dispersion is increased with enzyme technology, as a result, its solubility is higher, making it quite suitable for various beverages and wines. It's mainly used in low calorie food, sodas, juices, cold drinks, desserts, pickles and aquatic products. Technology: This product's main producing and processing technical process: Extract sweetness in stevia leaves, after filter pressing, purification and concentration, add in refined maltodextrin and mix and blend it. Firstly, inject in "CGT" enzyme preparation, carry out homogeneous reaction at 65-68 degree Celsius for 72 hours. After stevia's transfer rate has reached 65%, inject in WBA or AMG300 enzyme preparation, adjust the light transmittance of the liquid glucose to above 95% and begin to heat it up to 90 degree Celsius and stop heating, then filter, condense and dry it with diatomite, finishing a processing cycle. This product's high technology and advancement is mainly manifested in following aspects: This technology applies CGT enzyme, combines stevia and some Sugar compounds, after catalytic reaction, by adding in glucosyl, effectively removes stevia of its bitter taste, thus improves its taste and quality. The Product's production and packaging process is environmentally friendly. In the production process, the production temperature, time, moisture content, humidity and relevant Rational and health indicators are automatically or semi-automatically controlled and tested with relevant electronic automatic numerical control devices. This product's health indicators confirm to state specified standards, so it has edible safety.
Glucosyl Stevia is made by the selective introduction of glucosyl into the stevia molecule with the Biological enzyme technology, which increases the number of glucosides, removes its bitter taste, thus greatly improves stevia's quality and taste. Characteristics: White to light yellow powder, tablets or granules. It overcomes common stevia's weaknesses of inconstancy in purity, low solubility and unpleasant bitter taste, making it taste more like cane sugar. Therefore, its substitution rate of cane sugar can be raised from previous 30% to 70%, and the cost can be cut. Its sweetness is 100-200 times that of cane sugar with a fresh sweetness. Usually, it uses lactose and maltodextrin as the dispersant to reduce the sweetness to 0.5-1 times that of cane sugar. Use: This product is quite stable under usual food processing conditions. Its water dispersion is increased with enzyme technology, as a result, its solubility is higher, making it quite suitable for various beverages and wines. It's mainly used in low calorie food, sodas, juices, cold drinks, desserts, pickles and aquatic products. Technology: This product's main producing and processing technical process: Extract sweetness in stevia leaves, after filter pressing, purification and concentration, add in refined maltodextrin and mix and blend it. Firstly, inject in "CGT" enzyme preparation, carry out homogeneous reaction at 65-68 degree Celsius for 72 hours. After stevia's transfer rate has reached 65%, inject in WBA or AMG300 enzyme preparation, adjust the light transmittance of the liquid glucose to above 95% and begin to heat it up to 90 degree Celsius and stop heating, then filter, condense and dry it with diatomite, finishing a processing cycle. This product's high technology and advancement is mainly manifested in following aspects: This technology applies CGT enzyme, combines stevia and some Sugar compounds, after catalytic reaction, by adding in glucosyl, effectively removes stevia of its bitter taste, thus improves its taste and quality. The Product's production and packaging process is environmentally friendly. In the production process, the production temperature, time, moisture content, humidity and relevant Rational and health indicators are automatically or semi-automatically controlled and tested with relevant electronic automatic numerical control devices. This product's health indicators confirm to state specified standards, so it has edible safety.
Pekhill's organic chlorella comes from an organic culture base in Inner Mongolia. We strictly control the organic production chain to ensure product quality. We control costs and bring competitive prices to our customers. Pekhill 15 years experience in cultivation and production in organic chlorella. In the past few years since the establishment of the factory, the company has learned from domestic and foreign breeding experience, and has made great improvements in green house structure and technological process. Benefits of organic chlorella powder bulk Chlorella is a high-quality green nutrient source food, and its main nutrients are even better than some main foods, with the advantages of high protein, low fat, low sugar, low calorie and rich in vitamins and minerals. some special health care functions. Therefore, chlorella is a source of high-quality healthy food such as food additives and health food. Chlorella is high in protein, but the nutrient content will vary depending on the algal strain, culture method, and medium. Chlorella is rich in protein, complete in amino acid types and close to the standard model. It can fully meet the growth needs of humans and animals. It is an excellent source of single-cell protein and can be used as a nutritional fortifier in the food industry. Polysaccharide is a kind of biological macromolecular substance that widely exists in animal cell membranes, plant and microbial cell walls, and is one of the four basic substances that make up life. Chlorella polysaccharides have the function of enhancing immune activity.
Arganic agaricus blazei is a precious edible and medicinal fungus. The mushroom meat is crispy and delicious, with almond flavor and rich nutrition. Agaricus blazei has high anticancer activity and enhances the immune function of cells, lowers blood sugar, and regulates blood pressure. Pekhill Organic Agaricus Blazei Product Range Organic Agaricus Blazei Powder(fruit body) Organic Agaricus Blazei Extract(20% polysaccharide) Organic Agaricus Blazei Extract(30% polysaccharide) Organic Agaricus Blazei Extract(30% ²-glucan) Benefits of Organic Agaricus Blazei Agaricus blazei mushroom is a precious edible and medicinal fungus. Its protein and sugar are more than two times higher than those of shiitake mushrooms, and the meat is crispy and delicious, with almond flavor and rich nutrition. The fermented mycelium of Agaricus blazei contains 18 kinds of amino acids, 8 kinds of essential amino acids, accounting for about 40% of the total amino acids, and is rich in lysine and arginine. Agaricus blazei extract powder fruit body contains a variety of active substances, polysaccharides, nucleic acids, sterols, etc. Agaricus blazei has high anti-cancer activity and enhances the immune function of cells, lowers blood sugar, adjusts blood pressure, resists arteriosclerosis, improves bone hyperplasia, and calms the nerves. According to anti-cancer experiments conducted by the Department of Medicine of the University of Tokyo, the National Cancer Institute, Tokyo Pharmaceutical University and other units, the polysaccharides of Brazil mushroom extracts have a cure rate of 90.09%, an inhibition rate of 99.4%, and anti-cancer 17 kinds of fungi. first. Its deep-processed products are dazzling, such as Guirong liquid, Guirong ingot, Guirong dew, Brazilian mushroom pills, Brazilian mushroom capsules, etc., which are popular in the Japanese market.
Authentic Tibetan Naqu Cordyceps sinensis Authentic Qinghai Yushu Cordyceps sinensis Ship from the source
