[Products Name]  Propolis powder, Propolis extract powder

[Specification]

Propolis content 60%,70%,80%

Water-soluble propolis powder 60%,70%,80%

[Gerneral feature]

1. Low antibiotics

2. Low PAHs, can approve to 76/769/EEC/German:LMBG;

3.Organic certified by ECOCERT, according to EOS & NOP organic standard;

4.Pure natural propolis;

5.High content of flavones;

6.Anti-block;

7. Manufacturer supply.

              
[Packaging]
1. 5kg/aluminum foil bag, 25kgs/carton.

[How to get it]

First, we collect raw propolis from beehives, then extract by low temperature with ethanol. Filter and concentrate, we get the pure propolis block at 98%. Then Low temperature crushing, adding edible and medicinal excipients, finally we get propolis powder.

[Introduction]

Propolis comes from the substance like natural resin, which is collected by the bees from exudates of plants branches and bud the chemical substances of Propolis are found to be various, such as beeswax, resin, incense lipids, aromatic oil, fat-soluble oils, pollen and other organic matter. Studies have shown that the source of propolis resin in material has three types: bees collected plants secreted fluid, secretion in vivo metabolism of bee, and involvement in the process of forming the material.

We can supply Propolis Extract with food-grade and medicine-grade .The raw materiall is came from non-polluting food grade propolis .Propolis extract was made of high-grade propolis. It maintains the propolis effective ingredients during the procedure of extraction under constant low temperature , taking off the useless substances and sterilization.

[Function]

Propolis is a natural product processed by bees mixed with glutinous and its secretion.

Propolis contains more than 20 kinds of useful flavonoids, rich vitamins, enzymes, amino acids and other microelements, etc. Propolis is called “purple gold” owing to its valued nutrients.

Propolis can remove free radical, lower blood sugar and blood fat, soften blood vessels, improve micro-circulation, enhance immunity, anti-bacteria and anti-cancer.

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Carbohydrates Lecture II Highlights

1. The Haworth form of a sugar is the cyclic form with an anomeric carbon. The Fischer form of a sugar is straight chained.
2. Disaccharides include sucrose, lactose, and maltose.
3. Sucrose is a non-reducing sugar, whereas lactose is a reducing sugar .
4. Linking together of more than one sugar residues creates higher order saccharides. These include disaccharides (two sugars), trisaccharides (three sugars), oligosaccharides (several sugars), and polysaccharides (many sugars).
5. Most of the linkages in higher order saccharides involve glycosidic bonds.
6. Oligosaccharides are components of glycoproteins.
7. The most common polysaccharides include glycogen (energy storage in animals), cellulose (structural integrity in plants), starch (energy storage in plants), chitin (exoskeleton of insects). Starch is comprised of a mixture of amylose and amylopectin.
8. Polysaccharides can be homopolymers (contain only one sugar residue) or heteropolymers (contain more than one sugar residue). Homopolymers include glycogen (glucose in alpha 1-4 linkages plus extensive alpha 1-6 branches), cellulose (glucose in beta 1-4 linkages), amylose (glucose in alpha 1-4 linkages), amylopectin (glucose in alpha 1-4 linkages plus some alpha 1-6 branches), and chitin (N-acetyl-D-glucosamine in beta 1-4 linkages).
9. Glycogen is an animal energy storage polysaccharide, amylopectin and amylose combine to form starch, which is a plant energy storage polysaccharide, cellulose is a plant structural polysaccharide, and chitin is a component of insect exoskeletons.
10. The enzyme cellulase is required to digest the beta 1-4 bonds of cellulose. Most animals do not contain cellulase. Ruminants and ungulates contain a bacterium that makes that enzyme.
11. Pectin is a polysaccharide of a modified sugar – galacturonic acid. I incorrectly stated in class that it is a glycosaminoglycan. It is not because it does not contain an amine group. Pectin is used as a thickening agent in foods like jellies.
12. Glycosaminoglycans are polysaccharides that contain either N-acetylgalactosamine or N-acetylglucosamine as one of their monomeric units. They are polyanionic and have interesting chemical properties, as a result. Examples include chondroitin sulfates and keratan sulfates of connective tissue, dermatan sulfates, heparin, hyaluronic acid, and others.
13. Lectins are proteins that bind to specific carbohydrates. They are called phytohemagluttinins in plants. They are used 1) in the immune system to recognize bacteria non-specifically and 2) by bacteria/viruses to attached to specific structures on the surface of cells to assist in attachment to the cell for the purpose of injecting nucleic acid. The flu virus enters the cell in this way. Exit of the flu virus from cells requires action of an enzyme called neuraminidase and it is this enzyme that is inhibited by the drug Tamiflu. When neuraminidase is inhibited, the flu virus can’t exit the cell and tends to aggregate.
14. The term glycolipids refers to lipids attached to carbohydrates. Common ones include sphingolipids, such as cerebrosides (attachment of one sugar) and gangliosides (attachment of complex carbohydrates).
15. Glycosaminoglycans are polymers of pairs of modified sugars. At least one of the sugars of each pair is negatively charged, such as glucuronic acid, creating a polyanionic compound.
16. Peptidoglycans are created when glycosaminoglycans are attached to peptides.
17. Glycoproteins are proteins attached to oligosaccharides. Attachment of the oligosaccharide is by two methods – N-linked oligosaccharides in glycoproteins are attached to the R-group amine of asparagine in a protein. This occurs in the endoplasmic reticulum and Golgi apparatus. O-linked oligosaccharides in glycoproteins are attached to the R-group hydroxides of serine/threonine in a protein. This occurs only in the Golgi apparatus.
18. Glycosylation patters of glycoproteins typically have a common core at the point of attachment to the protein and then the exterior oligosaccharide structures vary in composition.
19. Glycoproteins are important in cellular identity – transplant rejection, for example and they determine the various blood types.
20. Hyaluronan is a peptidolglycan (the glycosaminoglycan attached to it is hyaluronic acid) that is important in synovial fluid to lubricate joints.
21. Peptidoglycans and glycosaminoglycans often hava a “slimy” feel to them. Examples include chondroitin sulfate and heparin. Heparin is the material with the highest know density of negative charges arises from having sulfates in the monomers comprising it.