Cranberry P.E.

Cranberry  P.E.

Botanical Source: Vaccinium Macrocarpon L.

Used Part: Fruit

Specification: Proanthocyanidins5%，15%，30%

                   Anthocyanins5%，10%，25%

Appearance: Brown-Red

Test Method: UV

Bulk density: 0.35-0.75g/mL

Moisture: <5%

Ash: <5%

The description:

Cranberries are low, creeping shrubs or vines up to 2 metres (7 ft) long and 5 to 20 centimetres (2 to 8 in) in height, they have slender, wiry stems that are not thickly woody and have small evergreen leaves. The fruit is a berry that is larger than the leaves of the plant; it is initially white, but turns a deep red when fully ripe. It is edible, with an acidic taste that can overwhelm its sweetness.

Function：

1. Anti-Oxidant,to help to prevent various free radicals related diseases.

2. To enhance the immune system ability.

3. To enhance the flexibility of arteries and veins and blood capillary, so as to reduce heart disease and stroke occurred.

4. To reduce the number of cold and shorten the duration.

5. To relax vessels to promote the blood flow and to relieve the high blood pressure

6. To promote the retinal cells regeneration and improve eyesight to prevent myopia.

Applications：

1. Pharmaceutical as capsules or pills.

2. Functional food as capsules or pills.

3. Water-soluble beverages.

4. Health products as capsules or pills.