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Raspberry Extract

View:  8   Date:   2018/8/14 10:44:52

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Name:Raspberry Extract
Specification::10.0%~40.0 %Ellagic Acid /10.0-98.0 %Raspberry Ketone Test By HPLC
Efficacy::Anti-aging


Product Description

1. Sources and Habitat

Rubus chingii Hu is a large genus of flowering plants in the rose family, Rosaceae, subfamily Rosoideae. Raspberries, blackberries, and dewberries are common, widely distributed members of the genus. Most of these plants have woody stems with prickles like roses; spines, bristles, and gland-tipped hairs are also common in the genus. The Rubus fruit, sometimes called a bramble fruit, is an aggregate of drupelets. 

 

2. Descriptions and Specifications of Product

Specifications: 40% Ellagic Acid Test by UV/HPLC

                       10-98% Raspberry Ketone Test by HPLC

Ellagic Acid                           

Molecular Formula: C14H6O8

Molecular Mass:302.20

CAS. No.:476-66-4

Constitutional Formula:



Raspberry Ketone

Molecular Formula:  C10H12O2

Molecular Mass:164.20

CAS. No.:  5471-51-2

Constitutional Formula:

 

3. Indications and Uses

Raspberries contain significant amounts of polyphenol antioxidants such as anthocyanin pigments linked to potential health protection against several human diseases. The aggregate fruit structure contributes to its nutritional value, as it increases the proportion of dietary fiber, placing it among plant foods with the highest fiber contents known, up to 20% fiber per total weight. Raspberries are a rich source of vitamin C, with 30 mg per serving of 1 cup (about 50% daily value), manganese (about 60% daily value) and dietary fiber (30% daily value). Contents of B vitamins 1-3, folic acid, magnesium, copper and iron are considerable in raspberries.

Raspberries rank near the top of all fruits for antioxidant strength, particularly due to their dense contents of ellagic acid (from ellagotannins), quercetin, gallic acid, anthocyanins, cyanidins, pelargonidins, catechins, kaempferol and salicylic acid. Yellow raspberries and others with pale-colored fruits are lower in anthocyanins.

 

The Information had not been evaluated by the Food and Drug Administration, only for reference.


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