[Latin Name] Vaccinium uliginosum

[Appearance] Dark Purple fine powder
[Particle size] 80 Mesh

[Loss on drying] 5.0%

[Heavy Metal] 10PPM

[Extract solvents] Ethanol

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

[Package] Packed in paper-drums and two plastic-bags inside. Net weight:25kgs/drum

[General feature]

1.The raw material blueberry fruits are from Daxing’an Mountain range;
2.Without any adultery of other relative species of Berries, 100% pure from blueberry.
3.Perfect water solubility,water insolubles<1.0%
4.Good solubility in water, which could be widely used in beverage, wine, cosmetics, cake, and cheese etc.
5. Low ash, impurity, heavy metal, solvent residue and no pesticide residue.

.

[Function]

Blueberries are flowering plants of the genus Vaccinium with dark-blue berries. They are picked up from wild bushes which are free of pollution. Blueberry are rich in anthocyanosides,

proanthocyanidins, resveratrol, flavons and tannins inhibit mechanisms of cancer cell development and inflammation.

[Application]
1. Protect eyesight and prevent blindness, glaucoma, improve myopia.
2. Scavenge free radical activity, prevent atherosclerosis.
3. Soften blood vessels, enhance immune function.
4. Prevent brain from aging; anti-cancer

Carbohydrates
There are two types of carbohydrates:
The simple sugars
Glucose, sucrose, fructose (and many others)
The complex carbohydrates.
Carbohydrates that are made of long chains of sugars
Starches, cellulose

Simple Sugars
All carbohydrates are made up of units of sugar (also called saccharide units).
Carbohydrates that contain only one sugar unit are called monosaccharides.
Glucose
Fructose
Simple Sugars
Disaccharides have two sugar units bonded together.
For example, common table sugar is sucrose (below), a disaccharide that consists of a glucose unit bonded to a fructose unit.

Complex Carbohydrates
Complex carbohydrates are polymers of the simple sugars.
In other words, the complex carbohydrates are long chains of simple sugar units bonded together.
For this reason the complex carbohydrates are often referred to as polysaccharides.
Complex Carbohydrates
Starch (below) is a polymer of the monosaccharide glucose (n is the number of repeating glucose units and ranges in the 1,000′s).
Starches and cellulose are complex carbohydrates used by plants for energy storage and structural integrity.
Complex Carbohydrates
Glycogen, another polymer of glucose, is the polysaccharide used by animals to store energy.
Both starch and glycogen are polymers of glucose.
Starch is a long, straight chain of glucose units, whereas glycogen is a branched chain of glucose units.

Proteins
Proteins are polymers of amino acids.
Amino acids all have the general structure:
The R in the diagram represents a functional group that varies depending on the specific amino acid in question.
Twenty amino acids in human metabolism
Proteins
When 2 amino acids bond together, water is released as the carboxyl end of one amino acid bonds to the amine end of the adjacent one forming a peptide bond, as illustrated at the left.
Because water is lost, the process is called:
Condensation synthesis, or…
Condensation polymerization
Proteins
When many amino acids bond together to create long chains, the structure is called a protein (it is also called a polypeptide because it contains many peptide bonds).
Proteins
Proteins are large molecules that may consist of hundreds, or even thousands of amino acids.
While there are hundreds of thousands of different proteins that exist in nature, they are all made up of different combinations of amino acids.

Fats
Fats are a sub-group of compounds known as lipids that are found in the body and have the general property of being hydrophobic (meaning they are insoluble in water).
Other lipids include waxes, and steroids, such as cholesterol.
Fats
Fats are also known as triglycerides, molecules made from the combination of one molecule of glycerol with three fatty acids.
Glycerol
Fatty
acids
Triglyceride
“R” is a long chain of carbon and hydrogen
Fats
The type of fatty acid in the molecule determines the type of fat:
Saturated fats
All single bonds in the carbon chain
Solids at room temperature
Mono-unsaturated fats
One double bond in the carbon chain, the remainder single
Liquids at room temperature
Polyunsaturated fats
Two or more double bonds in the carbon chain
Liquids at room temperature

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