[Latin Name] Allium sativum L.

[Plant Source] from China

[Appearance] Off-white to light yellow  Powder

Plant Part Used:Fruit

[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.

[Shelf life] 24 Months

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

[Net weight] 25kgs/drum

Main function:

1.Wide-spectrum antibiotic, bacteriostasis and sterilization.

2.Clearing away heat and toxic material, activating blood and dissolving stasis.

3.Lowering blood pressure and blood-fat

4.Protecting brain cell.Resisting tumor

5.Enhancing human immunity and delaying aging.

Applications:

1. Applied in pharmaceutical field, it is mainly used in treating eumycete and bacterial infection, gastroenteritis and Cardiovascular Disease.

2. Applied in health product field, it is usually made into capsule to lower blood pressure and blood-fat and delay senility.

3. Applied in food field, it is mainly used for natural flavour enhancer and widely used in biscuit, bread, meat products and etc.

4. Applied in feed additive field, it is mainly used in feed additive for developing the poultry, livestock and fishes against the disease and promoting growning and improving the flavor of egg and meat.

5. Applied in veterinary field, it is mainly used to inhibit the reproduction of colon bacillus, salmonella and etc. It also can treat respiratory infection and disease of digestive tract of poultry and livestock.

https://youtu.be/2XeQXeQX9hM
www.Medicals.us

https://TotalLifeChanges.com/4277251

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This monograph summarizes scientific achievements in the field of polysaccharide chemistry performed in the last decade. For the first time, the particular features of polysaccharide structure, physical-chemical properties and biochemical transformations in their interrelations are considered as well as the questions of polysaccharide modification along the whole hierarchical chain, including starch mono-, di-, oligoand polysaccharides, chitin, chitozan and cellulose. Polysaccharide interactions with diverse solvents and low-molecular, macrocyclic and high-molecular substances in solutions are scrutinized. Several aspects of mechanical-chemical modification of polysaccharides in solid state and in gel are observed. Modern concepts of enzyme degradation of polysaccharides and technologies of natural polymers processing are analyzed. The book is intended for wide range of readers: students, post graduates, engineers and scientists engaged in polymer chemistry, and physical chemistry.