Product Description | Curcumin is a yellow pigment extracted from the tuberous root of Curcuma Aromatica Salisb., rhizome of C. longa L., rhizome of C. zedoaria (Berg.) Rosc. or rhizome of the araceae plant Acorus Calamus L. It is acidic polyphenols and its main chain is unsaturated fat group and aromatic group. It is usually used as colorant and acid-base indicator for meat products, such as making intestine products, canned products, sauce and brine products, etc. At the same time, modern studies have found curcumin can inhibits inflammatory reaction, antioxidant, anti - rheumatoid. As reported by The Us VITY Journal, Curcumin's main pharmacological effects include antioxidant, anti-inflammatory, anticoagulant, lipid-lowering, anti-atherosclerosis, anti-aging, free radical elimination and tumor growth inhibition. In November 2006, an article in the American journal arthritis and Rheumatism pointed out that curcumin can prevent joint enlargement, arthritis, cardiovascular disease, cancer. |
Function |
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Application | Health Care Products, Food, Daily Necessities, Cosmetics, Functional Drink |
Application Form | Lotion, Paste, Tablet, Capsule, Granules |
Product | Specification | |
Ginseng Series | Ginsenosides 1-70% HPLC; Ginsenosides 1-70% UV; Polysaccharides 20% | |
Ginsenosides 1-60% HPLC; Ginsenosides 1-80% UV; Polysaccharides 20% | ||
Ginsenosides 3% HPLC, Rg3+Rk1+Rg5 >0.4% HPLC | ||
Ginsenosides 4% HPLC, Solubility (20ºC): ++ | ||
Ginsenosides 4% HPLC, Peptide>10%, Protein>15% | ||
Grinding powder, Ginsenosides 1-3% HPLC | ||
Rg3>10%; Rh2>3%; Re>50% | ||
Ginsenosides 1-60% HPLC; 1-60% UV | ||
Ginsenosides 1-80% HPLC | ||
Total rare ginsenosides
>20% HPLC
(Rk2+ (S)-Rg3+ (R)-Rg3+ (S)-Rh2+ (R)-Rh2+ Rg5+ Rk1+Rk3+ (S)-Rh1+ (R)-Rh1+ Rh3+ Rh4 + (S)-aPPT+ (R)-aPPT+ (S)-aPPD+ (R)-aPPD) |
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Eleutherosides (B+E) 0.8-1.2% | ||
Mushroom Series | β-Glucan 1-10%; Polysaccharides 30%; Triterpene 1-30% | |
Polysaccharides 30% | ||
β-Glucan 1-10%; Polysaccharides 30% | ||
Polysaccharides 30% | ||
Polysaccharides 30%; Triterpene 1-10% | ||
Adenosine 0.22%; Mannitol 8% | ||
Polysaccharides 30% | ||
Organic Products | Total Acid 5% | |
Ratio Extract; SD Powder | ||
Gingerol 1% | ||
Ratio Extract; Flavone 3% | ||
800 Mesh Powder | ||
1% Salidroside | ||
Ratio Extract; Curcuminoids 10% | ||
Fruit Series | 4:1 | |
Anthocyanins 5-36%; SD Powder | ||
Anthocyanin 36% HPLC; Anthoyanidins 25% UV | ||
VC 16-18%; SD Powder | ||
Anthocyanins 5-15%; SD Powder | ||
Anthocyanins 5-35% HPLC; SD Powder | ||
4:1 | ||
Anthoyanidins 25% UV; SD Powder, PACs 30% | ||
95%OPC; Polyphenol>80% | ||
Chasteberry Extract | Aucubin 0.5-2%; Agnuside 0.5-2%; SD Powder | |
Polysaccharides 20-40%; SD Powder | ||
Polysaccharides 20%; SD Powder | ||
Herbal Extract |
SAC 0.1-4%; Polyphenol 1-3% | |
5,7-Dimethoxyflavone: 1-20% | ||
DNJ 0.8-5% | ||
Rosavins 3%-5%, Rhodioside 1-2% | ||
1- O-caaffeyl -β -d-glucopyranoside 2%, Quercetin -3-O-β -D-glucopyranoside 0.1% | ||
Astragaloside>0.5%; Polysaccharides>30% | ||
Icariin 10-98% | ||
Resvertrol 50-98% | ||
Chlorogenic acid>50% | ||
Eurycomanone 0.3-2%/HPLC | ||
Fucoidan 85% | ||
Alliin 1-98%, without smell | ||
Gingerol 1-5% | ||
Plant Protein | Protein 90% | |
Protein 70-85% | ||
Protein 80% | ||
Isoflavones>40%/HPLC;Protin 40%-65% | ||
Protein 80% | ||
Tea Series | Instant Powder, Polyphenol>20% | |
I | Instant Powder, Polyphenol>20% | |
Instant Powder, Polyphenol>20% | ||
Instant Powder, Polyphenol>20% | ||
Freeze-dried Powder | ||
20-40% HPLC, Nature origin | ||
Theaflavin≥5% |