Best-Selling Tumeric Extract to Bandung Factories

Best-Selling Tumeric Extract to Bandung Factories

Short Description:

A. Basic product Information 【 Product Name 】 姜黄提取物 【 English Name 】 Tumeric Extract 【 Plant Sources 】 Dry roots of Curcuma longa L. 【Effective Components】 Curcumin 【 Specification 】 5%~95% Customized supported 【 Extract Solvents 】 Ethanol B. Main function a) Cholagogue, anti-inflammatory, lipid-lowering, inhibition of tumor activity; b) Anti-atherosclerosis, anti-aging, improve the function of brain nerve ...


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Best-Selling Tumeric Extract to Bandung Factories Detail:

A. Basic product Information

Product Name

姜黄提取物

English Name

Tumeric Extract

Plant Sources

Dry roots of Curcuma longa L.

Effective Components

Curcumin

Specification

5%~95%

Customized supported

Extract Solvents

Ethanol

B. Main function

a) Cholagogue, anti-inflammatory, lipid-lowering, inhibition of tumor activity;

b) Anti-atherosclerosis, anti-aging, improve the function of brain nerve cells;

c) Natural colorings, prodrugs.

C. Critical To Quality

Ø Authenticity identification

Ø The purity of turmeric

Ø Solvent residue control

D. Quality Control & Product Advantage

High quality turmeric medicinal materials

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

Technological advantageProfessional extraction-separation technology to remove solvent residues maximumly

Varied specifications, Product customization are acceptable.

E. Specification

Effective components content 

Ingredient

Assay

Curcumin

5~40%

40~80%

90~95%

Items

Standard

Test method

Characters

Color

Yellow to orange color

Sense organ

Smell

With turmeric unique aroma

Appearance

Uniform powder with no visual foreign matter

Identify

Physical and chemical identification

Shoud be positive reaction

Test Method

Inspect

Loss On Drying

NMT 2.0%

GB 5009.3

Ignition residue

NMT 1.0%

GB 5009.4

Particle Size

NLT95% Pass 120Mesh

CP2015 <0982>

Absorbance E 425nm1cm

NLT 1450

Internal method

HPLC Area percentage

NLT 95%

Internal method

Assay

Curcumin

90%~95%

HPLC

Heavy Metals

Lead

NMT 5.0mg/kg

GB 5009.12

Total arsenic

NMT 3.0mg/kg

GB/T 5009.11

Total mercury

NMT 0.2mg/kg

GB/T 5009.17

Cadmium

NMT 0.3mg/kg

GB/T 5009.15

Solvent residue

Ethanol

NMT 5000mg/kg

GB/T 5009.19

N-hexane

Less than 100mg/kg

GB/T 5009.19

Methanol

Less than 30mg/kg

GB/T 5009.19

Acetone

Less than 50mg/kg

GB/T 5009.19

Microbiological Index

Total bacterial count, cfu/g

NMT 103

GB 4789.2

Mold&yeast , cfu/g

NMT 102

GB 4789.15

Escherichia coli, /10g

Negative

GB 4789.38

Salmonella, /10g

Negative

GB 4789.4


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Best-Selling Tumeric Extract to Bandung Factories detail pictures


Best-Selling Tumeric Extract to Bandung Factories, The product will supply to all over the world, such as: , , ,



  • 這是個常見的迷思,不只一般的民眾會搞混
    連專業的醫療人員都不太清楚…

    FB粉絲專頁:https://www.facebook.com/GoVeganTW
    提倡一種新的生活態度,透過動畫宣導”動物權利”!

    特別感謝”台灣素食營養學會”贊助
    臺灣素食營養學會官網:https://www.twvns.org/
    ——————————————————————————–
    【參考資料】
    不吃肉蛋白質夠嗎?https://www.twvns.org/info/faq/25-2008-08-20-03-38-47
    顛覆你的觀念!你真的知道怎麼吃蛋白質?: www.twvns.org/info/faq/266-2015-06-17-09-32-20
    告訴你~痛風要吃黃豆的理由: www.twvns.org/info/faq/213-2015-04-17-07-41-12
    乳癌不能吃黃豆? https://youtu.be/ie3pVBvnIEM

    1. 每日蛋白質需求量:

    https://www.nationalacademies.org/hmd/~/media/Files/Activity%20Files/Nutrition/DRIs/DRI_Macronutrients.pdf

    2. 豆類的優點(預防疾病、營養素):
    Messina V. Nutritional and health benefits of dried beans. Am J Clin Nutr. 2014 Jul;100 Suppl 1:437S-42S. doi: 10.3945/ajcn.113.071472. Epub 2014 May 28.

    3. 痛風可以吃豆類:
    Teng GG, Pan A, Yuan JM, Koh WP. Food Sources of Protein and Risk of Incident Gout in the Singapore Chinese Health Study. Arthritis Rheumatol. 2015 Jul;67(7):1933-42. doi: 10.1002/art.39115.

    4. 美國痛風研究:
    Choi HK, Atkinson K, Karlson EW, Willett W, Curhan G. Purine-rich foods, dairy and protein intake, and the risk of gout in men. N Engl J Med. 2004 Mar 11;350(11):1093-103.
    Messina M, Messina VL, Chan P. Soyfoods, hyperuricemia and gout: a review of the epidemiologic and clinical data. Asia Pac J Clin Nutr. 2011;20(3):347-58.Review.

    5. 日本痛風研究:
    Yamakita J, Yamamoto T, Moriwaki Y, Takahashi S, Tsutsumi Z, Higashino K. Effect of Tofu (bean curd) ingestion and on uric acid metabolism in healthy and gouty subjects. Adv Exp Med Biol. 1998;431:839-42.

    6. 乳癌研究:
    Caan BJ, Natarajan L, Parker B et al. (2011) Soy food consumption and breast cancer prognosis. Cancer epidemiology, biomarkers & prevention : a publication of the American Association for Cancer Research, cosponsored by the American Society of Preventive Oncology 20, 854-858.

    Doyle C, Kushi LH, Byers T et al. (2006) Nutrition and physical activity during and after cancer treatment: an American Cancer Society guide for informed choices. CA: a cancer journal for clinicians 56, 323-353.
    Guha N, Kwan ML, Quesenberry CP, Jr. et al. (2009) Soy isoflavones and risk of cancer recurrence in a cohort of breast cancer survivors: the Life After Cancer Epidemiology study. Breast cancer research and treatment 118, 395-405.

    Hsieh CY, Santell RC, Haslam SZ et al. (1998) Estrogenic effects of genistein on the growth of estrogen receptor-positive human breast cancer (MCF-7) cells in vitro and in vivo. Cancer research 58, 3833-3838.
    Rock CL, Doyle C, Demark-Wahnefried W et al. (2012) Nutrition and physical activity guidelines for cancer survivors. CA: a cancer journal for clinicians 62, 243-274.

    Setchell KD, Brown NM, Zhao X et al. (2011) Soy isoflavone phase II metabolism differs between rodents and humans: implications for the effect on breast cancer risk. The American journal of clinical nutrition 94, 1284-1294.
    Shu XO, Zheng Y, Cai H et al. (2009) Soy food intake and breast cancer survival. Jama 302, 2437-2443.

    7.吃素節能減碳:
    Ruini LF, Ciati R, Pratesi CA, Marino M, Principato L, Vannuzzi E. Working toward Healthy and Sustainable Diets: The “Double Pyramid Model” Developed by the Barilla Center for Food and Nutrition to Raise Awareness about the Environmental and Nutritional Impact of Foods. Front Nutr. 2015 May 4;29.



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