[Latin Name] Lycium barbarum L.

[Plant Source]from China

[Specifications]20%-90%Polysaccharide

[Appearance] Reddish brown powder

Plant Part Used:Fruit

[Particle size] 80 Mesh

[Loss on drying] ≤5.0%

[Heavy Metal] ≤10PPM

[Shelf life] 24 Months

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

[Net weight] 25kgs/drum

Product Description

The wolfberry is harvested when the fruit is orange red. After drying to the skin wrinkles, it is exposured to the skin moist and soft fruit, then removed the stem.  Wolfberry is a kind of rare traditional Chinese medicine which is very rich in nutrients and has high medicinal value The materials contain not only such as iron, phosphorus, calcium, but also a lot of sugar, fat and protein. It also contains polysaccharide with good health care function to human body and organic germanium that is beneficial to human’s intelligence.

Function

1. With the function of regulating immune, inhibiting tumor growth and cell mutation;

2. With the function of lipid-lowering and anti-fatty liver;

3. Promoting the function of hematopoietic;

4. With the function of anti-tumor and anti-aging.

Applications:

1. Applied in food field, it can be produced into wine, canned, condensed juice and other more nourishment;

2. Applied in health product field , it can be made into suppositories, lotions, injection, tablets, capsules and other dosage forms to regulate immunity;

3. Applied in pharmaceutical field, effectively treating cancer, hypertension, cirrhosis and other diseases;

4. Applied in cosmetics field, it can prevent skin aging and improve skin elasticity.

Dr. Rachel Cheatman, Phd
Executive Director of the GSI

What are steviol glycosides?
You have the stevia growing on the ground, it has a little green stevia leaves and in fact we don’t eat or even chew on that whole leaf. Many hundreds of years ago people on south America really did chew on a whole leaf and you certainly can. But if when we look at putting stevia into baked goods or into yogurt or into some kind of ice tea or beverages we want to get the peace of the leaf that’s really delivering the sweetness. And it turns out when you look at leaf there are lot of this different compounds called steviol glycosides – some sweeter than the others..some are earthiness than the others do in terms of the flavor profile it’s a plant, a natural plant that’s gonna have some variability. So we look at the leaf we figure out which steviol glycosides is really delivering the kind of sweetness for a certain product that we want to develop and we isolate that particular glycosides.

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