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| Changsha Organic Herb Inc. | ||||||
| About this company : Organic Herb Inc. (OHI) has been dedicated to the research and development of innovative nutraceutical ingredients since 1993. Our commitment to science and quality control has earned OHI recognition within the industry as a trusted supplier of ingredients of the highest quality. OHI is the Developer, Manufacturer, Exporter and Primary Supplier of the most remarkable alternative and complementary herbal health products and raw material available today. OHI develops and manufactures superior nutraceutical ingredients. OHI has advanced in-home lab as well as professional R&D people swift response to any of your request. We also co-operates with the world's most prestigious universities and private research institutions in the biological assessment of safety and effectiveness up to clinical phase II. We offer science-based ingredients, unconditional customer guarantee as well as excellent technical support, most of our products are tested by USA independent labs. We have very good relationship with famous USA independent Labs, and we are also member of NNFA (USA) as well as APHA. We have our own FDA registered Number. OHI’s major standardized product, such as: Green Tea Extract, EGCG, Ginkgo Biloba Extract 80% Mogrosides 25% Mogrosides VI, Black Sesame Extract 90% Sesamin, Flaxseed Extract 25% Lignans SDG Secoisolariciresinol Diglycoside, Honeysuckle Flower Extract 99% Chlorogenic acid, 5-HTP, Resveratrol 99%, Ginseng Root Extract 80% Ginsenosides, Grape Seed Extract 95% OPC, Soy Bean Extract 40% Isoflavones, Huperzine A 99%, Tanshinone II A 80%, Synephrine 90%, Puerarin 97%, Rhodiola Rosea Extract, Pueratiae Root Extract, Echinacea Extract, Bitter Melon Extract, Citrus Aurantium Extract, Cordyceps Extract, Epimedium Extract, Red Clover Extract, Apple Bark Extract 40% phloretin, Galanthamine, Banaba Extract 1% Corosolic Acid, Loquat Leaf Extract 25% ursolic acid, Bilberry Extract 25% Anthocyanidins, Black Tea Extract 40% Theaflavines, Garlic Extract (freeze Dried), Macleaya cordata Extract, Piper Nigrum Extract 90% piperine, Lycopene, Yohimbine, Artemisinin, Shikimic acid,Eurycoma longifolia Extract and so on ..... are well sale more than 30 countries throughout the world. | ||||||
| Contact : Linda Wen, sales manager | ||||||
| Headquarters : NO.2405,Dushidongjia.Xiongju,Mawang, Changsha, Hunan, 410006, China | ||||||
| Phone : 86-13975162723, Fax : 86-731-2967861 | ||||||
| Website : Log on to trade instantly , Email : Log on to trade instantly | ||||||
 | Blueberry Extract Anthocyanosides Anthocyanidin OHI-000221 There are three major blueberry types: Highbush (V. corymbosum L.) Lowbush blueberry (V. angustifolium Ation) Bilberries (European blueberry, V. myrtillus) Lowbush blueberries are wild and are made up of many different clones that exhibit a great deal of phytochemical diversity (Kalt et al. 1996). The lowbush fruit is smaller than that of the highbush variety (Kalt et al. 1996). The functional components of Vaccinium products appear to be the phenolic compounds, particularly the anthocyanins (Mazza and Oomah, 2000). Extracts of the bilberry, V. myrtillus, a type of European wild blueberry are widely used in prescription and over-the-counter medications (Kalt et al. 1994). There are currently over 180 Vaccinium pharmaceutical products available world wide. This type of medication has become increasingly popular, however the European crops cannot meet the global demand (Chein and Camire, 1996). France, Italy, Germany, and Korea have been particularly active in the development of bilberry products. The anthocyanins of bilberries and North American wild blueberries are generally similar (Kult and Dufour, 1997). Pharmaceutical manufactures are now considering lowbush blueberry extracts as an alternative to the expensive V. myrtillus extracts (Chein and Camire 1996). Composition Water is the primary constituent of wild blueberries (85%), followed by CHO (12%). Blueberries are also relatively high in fibre (3.0%), and magnesium (5mg/100g). Magnesium is required for the synthesis of antioxidant enzymes such as superoxide dismutase (Prior et al.1998; Mazza and Oomah; Kalt and Dufour, 1997; USDA Nutrient Database1998). Blueberries have great value in the food industry, they not only contribute flavour and colour, but they also enhance the nutritional profile of foods and can act as a partial or complete fat replacer. Reduced fat products benefit from the improved mouth-feel and texture that blueberries impart (NABC 1998). | |||||
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