100% Original Factory Black Ginseng Extract for Serbia Manufacturer

100% Original Factory
 Black Ginseng Extract for Serbia Manufacturer

Short Description:

A. Basic Product Information 【Product Name】 Black Ginseng Extract 【English Name】 Black Ginseng Extract 【Plant Sources】 Dry roots of Panax ginseng CAMey 【Effective Components】 Ginseng polysaccharides,Rare ginsenosides 【Specification】 Ginseng polysaccharides/Rare ginsenosides (30% / 1~2%) 【Extract solvent】 Water、Ethanol B. Main function a) Ginseng polysaccharides:Improve human immunity, anti-oxidation, anti-tumor etc; b)&...


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High quality Very first,and Shopper Supreme is our guideline to offer the most beneficial company to our clients.Nowadays, we're hoping our best to be certainly one of the top exporters in our area to satisfy consumers additional will need for Epimedium , Stem Leaf , Mutation , Through additional than 8 years of small business, we have now accumulated rich experience and advanced technologies during the manufacturing of our products.
100% Original Factory Black Ginseng Extract for Serbia Manufacturer Detail:

A. Basic Product Information

Product Name

Black Ginseng Extract

English Name

Black Ginseng Extract

Plant Sources

Dry roots of Panax ginseng CAMey

Effective Components

Ginseng polysaccharides,Rare ginsenosides

Specification

Ginseng polysaccharides/Rare ginsenosides 30% / 1~2%

Extract solvent

WaterEthanol

B. Main function

a) Ginseng polysaccharidesImprove human immunity, anti-oxidation, anti-tumor etc;

b) Rare ginsenosidesAnti-tumor, puzzle, anti-cerebral ischemia, immune regulation, improve the weak constitution ;

c) Fermentation reduces ginseng dryness , easier to absorb.

C. Critical to quality

Ø Fingerprint identification

Ø Content determination

Ø Control of heavy metals and pesticide residue

D. Quality Control & Product Advantage

High quality Panax Ginseng

Quality assurance and control system: Prevention management by executing documented procedures strictly aims to guarantee the quality.

 Technology AdvantagesShare Professional product identification technical information;

Unique fermentation& extraction technology, remove pesticide residues maximumly;

Varied specifications, Product customization are acceptable.

E. Specification

Effective components content 

Product name

Ginseng polysaccharides

Rare ginsenosides

Rg3Rk1Rg5Rh2

Pesticide residues

Black Ginseng Extract

20%

2%

EC396/USP561

Provide with non-pesticide residues products

Provide water-soluble black ginseng extract. Customized supported.

Items

Standard

Test method

Characters

Appearance

Brown to dark brown powder

Sense organ

Smell

With Ginseng’s natural smell and taste

Inspect

Indentify

Characteristic spectrum meets the requirements

HPLC

Moisture

NMT 5.0%

GB 5009.3

Granularity

NLT 90% pass 80mesh

ChP2015 <0982>

Ash

NMT 5.0%

GB 5009.4

Rare ginsenosides

Rg3Rk1Rg5Rh2

Calculated on dry product

1~2%

HPLC

Polysaccharide%Calculated on glucose

Calculated on dry product

NLT 20.0%

UV

Heavy metals

Lead (Pb)

NMT 0.5mg/kg

GB 5009.12

Total arsenic (As)

NMT 1.0mg/kg

GB/T 5009.11

Total mercury (Hg)

NMT 0.3mg/kg

GB/T 5009.17

Cadmium (Cd)

NMT 0.3mg/kg

GB/T 5009.15

Solvent residue

Ethanol

NMT 1000mg/kg

GB/T 5009.19

Methanol

NMT 50mg/kg

GB/T 5009.19

Pesticide residue

EC396

Comply with the standard

European standard

Microorganism

Total colonies

NMT 1000CFU/g

GB 4789.2

Mold

NMT 50CFU/g

GB 4789.15

Yeast

NMT 50CFU/g

GB 4789.15

Escherichia coli

Should be negative

GB 4789.38

Pathogens (Salmonella, Shigella, Staphylococcus aureus, hemolytic streptococcus)

Should be negative

GB 4789.4/ 5/ 10/ 11


Product detail pictures:

100% Original Factory
 Black Ginseng Extract for Serbia Manufacturer detail pictures


It is a great way to further improve our items and repair. Our mission would be to develop resourceful items to clients with a superior encounter for 100% Original Factory Black Ginseng Extract for Serbia Manufacturer, The product will supply to all over the world, such as: Spain , Spain , Lebanon , During in 11 years,Now we have participated in more than 20 exhibitions,obtains the highest praise from each customer. Our company always aim to deliver the customer best products and solutions with lowest price. We've been making great efforts to achieve this win-win situation and sincerely welcome you to join us. Join us, show your beauty. We'll always be your first choice. Trust us, you will never lose heart.



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    Free video about Green tea. This free video was created for you by http://epsos.de and can be used for free under the creative commons license with the attribution of epSos.de as the original author of this Green tea video.

    Thank you for supporting the creative commons movement !!

    Green tea or green tea ( Japanese 绿茶 ryokucha, Chinese 绿茶 / 绿茶, Pinyin lǜchá ) is a variant of tea manufacture. The tea leaves are unlike black tea is not oxidized (previously fermented ). Because of the other processing rather the leaves of green tea are for Camellia sinensis in relation to the variety assamica preferred, since the small-leaved, delicate variety is better. Green tea differs from black tea, among others, in the preparation, the taste, the ingredients and effects of the infusion.

    After the withering of the freshly picked leaves a brief heating, roasting or steaming the tea leaves prevented fermentation. For this reason, nearly all remain in the fresh leaf contained active ingredients. The conversion of content in flavorings, among other things prevented. As the black tea is rolled and the green tea, but only to make here the tea leaf for further processing and smooth the path of the ingredients into the cup free.

    The tea plant is in for several thousand years China cultivated, there was in the 6th Century BC spawned this new variant of the processing of tea. The poet Lu Yu has described it 780 AD in detail. In the same century Buddhist monks brought tea ( matcha ) from China to Japan. The work of Lu Yu launched a new form of tea. The pressed into bricks or other forms of tea ( Tang Dynasty ) has now ground to powder and prepared with boiling water. This should then in the subsequent Song Dynasty to be refined, the tea leaves came after steaming and drying directly in stone mills – origin of the today usual even in Japan tea ceremony ( see also matcha). At the time of the Ming Dynasty, the tea was brewed without prior pulverization of hot water – the still common form of preparation. During this period (16th and 17th centuries), the common green tea in Europe.

    The key ingredient of tea is the stimulating caffeine, formerly associated with tea as Tein, theine or Thein was called. The caffeine content varies significantly depending on the type of green tea. Basically, the Japanese varieties Gyokuro and Sencha in the tea water to the highest and the lowest values ​​Kukicha and Bancha. Another component of the tea leaves is catechin, epicatechin are the main agent (EC), epicatechin gallate (ECG), epigallocatechin (EGC) and epigallocatechin gallate (EGCG). Most health benefits of green tea are attributed to the catechins. However, the catechins are the substances that give the tea a bitter taste.

    Important for the taste of green teas which are amino acids in tea leaves, especially the theanine. The amino acids account for up to six percent of the dry weight of tea leaves. The content of amino acids can be selectively increase the cultivation by the shaded tea plants in the spring.

    Chinese, roasted in the pan varieties often have a slightly tart and smoky and often flowery taste, while Japanese steamed green teas distinguishes a grassy-fresh note. jasmine tea with a jasmine flavored green tea.

    A study in patients with prostate cancer, the most Center for Human Nutrition at the David Geffen School of Medicine of the UCLA was carried out, could show that stemming from the tea EGCG was found in tumors and cell growth inhibited. The results suggest that green tea and black tea may help to prevent prostate cancer.

    When brewing green tea water should be used with a maximum temperature of 90 ° C, as to hot water makes the tea bitter depending on the variety to inedible. Colder than 50 ° C, the water should not be. With increasing temperature, the solubility of most tea components improves – the draw water is too cold, then the valuable contents can not be dissolved in the infusion. For many varieties are 70 ° C at the right temperature for making tea. If you drink green tea for health reasons, please note the following: The tea contained in the heat-sensitive vitamin C improves the absorption of health-promoting polyphenols. On the other hand, improves the over-brewing with 95 ° C hot water and a longer infusion time (10 min to 1 h) the extraction of polyphenols. Then it is advisable but subsequently the cooled tea to add lemon juice. However, also decide the subjective taste.

    In East Asia, the tea leaves are left longer in the water. The taste changes so over time of drinking, which results in a very bitter Teerest after 10 minutes of infusion. The decanting into a second, empty can is not common in China. China Restaurants practice the coating like, not Korean.

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