Chinese Professional Citrus Aurantium Extract in European
Chinese Professional Citrus Aurantium Extract in European Detail:
[Latin Name] Citrus aurantium L.
[Specification] Synephrine 4.0%–80%
[Appearance] Yellow brown powder
Plant Part Used: Fruit
[Particle size] 80Mesh
[Loss on drying] ≤5.0%
[Heavy Metal] ≤10PPM
[Storage] Store in cool & dry area, keep away from the direct light and heat.
[Shelf life] 24 Months
[Package] Packed in paper-drums and two plastic-bags inside.
[Net weight] 25kgs/drum
[What is Citrus Aurantium]
Citrus aurantium L, belonging to the family Rutaceae, is widely distributed in China. Zhishi, the Chinese traditional name for Citrus aurantium, has long been a folk medicine in traditional Chinese medicine (TCMto improve indigestion and help stimulate the Qi (energy force).
[Function]
1. Have the function of antioxidant, anti-inflammatory, hypolipidemic, vasoprotective and anticarcinogenic and cholesterol lowering actions.
2. Have the function of inhibiting following enzymes: Phospholipase A2, lipoxygenase, HMG-CoA reductase and cyclo-oxygenase.
3. Have the function of improving the health of capillaries by reducing the capillary permeability.
4. Have the function of reducing hay fever and other allergic conditions by inhibiting the release of histamine from mast cells. The possible activity of hesperidin could be explained by the inhibition of polyamine synthesis. (bitter orange extract)
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Using a complete scientific high quality management program, superior high quality and superior faith, we acquire great reputation and occupied this industry for Chinese Professional Citrus Aurantium Extract in European , The product will supply to all over the world, such as: Melbourne, Georgia, Ireland, Our market share of our products has greatly increased yearly. If you are interested in any of our products or would like to discuss a custom order, please feel free to contact us. We are looking forward to forming successful business relationships with new clients around the world in the near future. We are looking forward to your inquiry and order.
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Presenter: Richard Gawel (AWRI)
Recorded: 5 November 2015
Fermenting juice containing grape solids has traditionally been conducted in an effort to enhance the body and texture of white wine. This webinar will show how the levels of juice clarity and the method used to achieve it (enzyme, bentonite and natural settling) affect the phenolic and polysaccharide profiles and how these may influence white wine mouth-feel.
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