[Latin Name] Glycine max (L.) Mere

[Plant Source] China

[Specifications] Isoflavones 20%, 40%, 60%

[Appearance] Brown yellow fine powder

[Plant Part Used] Soybean

[Particle size] 80 Mesh

[Loss on drying] ≤5.0%

[Heavy Metal] ≤10PPM

[Storage] Store in cool & dry area, keep away from the direct light and heat.

[Package] Packed in paper-drums and two plastic-bags inside.

[Active ingredients]

[What is Soy Isoflavones]

Non-genetically modified soybean refined soy isoflavones, a natural nutritional factors for a variety of important physiological activity is a natural plant estrogen, easily absorbed by the body.

Isoflavones are phytoestrogens planned economy a weak hormones, soy is the only valid source of human access to  isoflavones. In the case of strong estrogen physiological activity, isoflavones can play the role of anti-estrogen. Isoflavones very prominent anti-cancer properties, can hinder the growth and spread of cancer cells and only cancer, isoflavones had no impact on normal cells. Isoflavones has an effective of anti-oxidant.

[Functions]

1. Lower Cancer Risk In Men and Women;

2. Use In Estrogen Replacement Therapy;

3. Lower Cholesterol and Reduce Heart Disease Risk;

4. Relieve women menopause syndrome, guard against osteoporosis;

5. Protect human body from destroy by free-radical to advance immunity;

6. Be healthy for stomach and spleen and protect nerve system;

7. Reduce cholesterin thickness in human body, prevent and cure cardiovascular disease;

8. Prevent cancer and counteract cancer£¬for example, prostate cancer, breast cancer.

[Application] Used in Lower cancer risk, estrogen replacement therapy, advance immunity, prevent and cure cardiovascular disease.

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Just as important as mesenchymal stem cells when it comes to arthritis treatment, are the scaffolds. The combination of stem cells plus scaffolds consisting of biologic materials appears to be a logical strategy for tissue engineering. Biomaterials have been defined at the European Society of Biomaterials Conference in 1987 as ” non-viable materials used in a medical device, intended to interact with biological systems.” What all this means as far as tissue engineering is that using a framework along with stem cells seems to be promising. The logical types of scaffold material are the natural proteins and polysaccharides (sugars) that make up normal connective tissue. These are biocompatible and contain sites where stem cells can congregate. For practical use these materials need to be able to be produced in a consistent manner and they also have to be modified so they provide sufficient mechanical structure to hold up following transplantation. For a free portfolio of information on how stem cells can help you if you have arthritis go to www.stemcellsarthritistreatment.com

(7 Jul 2016) LEAD IN:
There’s a sweet spot growing in southern Spain’s Andalucia region.
Many farmers are now turning to Stevia – a plant that is widely being used as a natural sugar substitute.
While the Spanish industry is seeing new trading and processing companies beginning to emerge, there’s still several hurdles to overcome.

STORY-LINE:
Around 200 times sweeter than sugar and with a slight taste of licorice – this is Stevia.
Used widely as a sugar substitute, stevia is a fast growing plant that thrives in Malaga’s unique tropical weather.
Farmer Sergio Martin is busy cultivating the latest crop of plants in Malaga.
He and many other farmers are turning away from traditional agriculture and growing stevia instead because of the higher returns.
“Before I sowed my tomatoes, pepper, onion, potatoes… But the future of that kind of agriculture is very dark. So, I have chosen to change to another type of agriculture, to stevia. Because, it’s a plant that does not store pests. It has three harvest seasons per year. Now it’s four years since we seeded it and there is no need to seed it again. So, it’s more affordable, in the sense of being able to maintain it without big costs,” explains Martin.
The compound extracted from stevia is unique among other food ingredients because it doesn’t contain calories and it’s secure for diabetics because it doesn’t affect insulin levels.
Once stevia leaves are dry, they must be boiled in order to extract the sweetener (Steviol glycoside), also known as compound E-960.
In 2010, Granada University botany lecturer Jose Luis Rosua set up technology company SteviGran (acronym for Stevia and Granada) to process the leaves.
He explains the process: “We receive kilograms of dried leaf. Then we begin to boil it in order to extract its compounds. Obviously, after the first boil we get a product with these features (while holding a jar full of dark liquid extracted from Stevia plant) that does not have European Union authorisation. So, we must purify it. There are different stages during the purification process – micro, ultra and nano filtration – until we achieve a purified product like this (while holding a jar full of liquid that looks like water). This purified product can be sold diluted, as long as it has 95 percent steviol (glycoside). Or it’s normally sold as stevia pure powder.”
SteviGran processes pure stevia powder and turns it into pills to be used as a sugar alternative.
Jams, chocolates, even beer are some products that includes this natural sweetener from the Stevia plant.
With more consumers worried about calorie intake and the effects of sugar and artificial sweeteners, many are turning to stevia.
Some worldwide food companies as Coca-Cola Company and PepsiCo have launched several drinks flavoured with stevia.
However, stevia isn’t as perfect as it sounds. Some chefs say it is difficult to work with as it doesn’t always mix well with other ingredients. It can also be hard to counteract its peculiar licorice flavour in certain recipes.
Some nutritionists are also calling for more scientific work on the impact and effects of stevia on the human body.
Professor José Miguel Mulet from the Agricultural Engineering and Natural Environment school at the Polytechnic University of Valencia says there is a lot of misinformation about stevia.
In the European Union, stevia leaf is not recognized as food product and farmers are not allowed to sell the plant or leaf to herbalists.
It is classified only as a raw material to obtain the sweetener.
In November 2011, the European Union legalized the sweetener extracted from the stevia plant, the steviol glycoside known as E-960, as a new food, but not the Stevia as a plant.

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