[Latin Name] Panax ginseng CA Mey.

[Plant Source] Dried Root

[Specifications] Ginsenosides 10%–80%（UV）

[Appearance] Fine Light Milk Yellow Powder

[Particle size] 80 Mesh

[Loss on drying] ≤ 5.0%

[Heavy Metal] ≤20PPM

[Extract solvents] Ethanol

[Microbe]  Total Aerobic Plate Count: ≤1000CFU/G

Yeast & Mold: ≤100 CFU/G

[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.

[What is Ginseng]

In terms of modern scientific research, ginseng is known to be an adaptogen. Adaptogens are substances that assist the body to restore itself to health and work without side effects even if the recommended dose is widely exceeded.

Ginseng due to its adaptogens effects is widely used to lower cholesterol, increase energy and endurance, reduce fatique and effects of stress and prevent infections.

Ginseng is one of the most effective antiaging supplements. It can alleviate some major effects of aging, such as degeneration of the blood system, and increase mental and physical capacity.

Other important benefits of ginseng is its support in cancer treatment and its effects on sports performance.

[Application]

1. Applied in food additives, it owns the effect of antifatigue, anti-aging and nourishing brain;

2. Applied in pharmaceutical field, it is used to treat coronary heart disease, angina cordis, bradycardia and high heart rate arrhythmia, etc.;

3. Applied in cosmetics field, it owns the effect of whitening, dispelling spot, anti-wrinkle, activating skin cells, making skin more tender and firm.

Ph.D. mentor: Prof. Ravi S. Kane, P. K. Lashmet Professor and Dept. Head of Chemical and Biochemical Engineering at RPI
Ph.D. committee members: Prof. Peter M. Tessier, RPI CHBE; Prof. Steven M. Cramer, RPI CHBE; Prof. Shekhar Garde, RPI CHBE and Dean of Engineering; Prof. Marlene Belfort, SUNY Albany Biological Sciences

Dissertation Title: The design of multivalent conjugates for anthrax toxin, influenza, and HIV inhibition

When proteins, peptides, oligonucleotides, or polysaccharides are strategically arranged on biocompatible scaffolds, the activity of such molecules can be profoundly affected. Creating multivalent arrangements, which involve the simultaneous interaction of multiple binding elements with multiple target receptors, can be a powerful method for enhancing the efficacy of bioactive molecules. For example, one can synthesize multivalent ligands that enhance receptor binding affinities by several orders of magnitude over the corresponding monovalent receptor-ligand interaction. In this talk, I will describe my research on various structure-based designs of multivalent macromolecular conjugates for the effective inhibition of three different pathogens with broad public interest: anthrax, HIV, and influenza. Identifying conserved targets in the pathogenic progression of each of these is a key aspect of this research, and once appropriate targets have been identified, using strategically-designed scaffolds to control the multivalent arrangements of targeting ligands is crucial. Indeed, achieving precise control over the display of biologically relevant ligands may be the key to understanding mechanisms driving a diverse set of biological processes ranging from the inhibition of pathogenicity to effecting stem cell differentiation. Therefore, the study of multivalent complexes such as these has the potential to lead to very promising therapeutic applications.

(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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