Pure natural phloretin

1.Quick details:

2.Function and usage:

1. used as antioxidant;

2. antianaphylaxis,especially dermatitis;

3. preventing decayed tooth;

4. whitening ,sliming and restraining effect of the tyrosinase;

5. restraining halitosis;

6. anticancer;

7. lowering blood pressure;

8. hari-restoring and hari-darkening;

9. lowering cholesterol of the serum.

3.Product Specifications:

Phloretin 10%-98%(HPLC)

Phloridzin 10%-98%(HPLC)

polyphenols: 10%-95% (UV)

4.Description:

It is completely natural!

    As the 19centurty Welsh proverb goes, scientific studies have shown the numerous health benefits of apples far more than we could imagine

    Apple peel extract is tonic and febrifuge, and a decoction of it has been used with advantage in intermittent, remittent, and bilious fevers, and in convalescence from exhausting diseases.

    Phloridzin is tonic and antiperiodic, and has cured cases of intermittent fever, even where quinine has proved ineffectual; its dose is from 5 to 20 grains. Unlike quinine, it does not cause gastralgia

Epidemiological studies:

Cancer, cardiovascular disease, asthma and pulmonary function, diabetes and weight management.

Animal and in vitro studies:

    antioxidant activity, antiproliferative activity, inhibition of lipid oxidation, cholesterol-lowering effects

    We live in a highly oxidative environment, and many processes involved in metabolism may result in the production of more oxidants. Humans, and all animals, have complex antioxidant defense systems, but they are not perfect and oxidative damage will occur. Many diseases are thought to be particularly the results of oxidative stress , which can lead to damage of the larger biomolecules, such as DNA, lipids and proteins. It has been estimated that there are 10,000 oxidative hits to DNA per cell per day in humans.

    Of all the phytochemicals in apples, polyphenols play an important role, their main function is protection against oxidation. Apples had the highest portion of free phenolics when compared to other fruits, this means that these compounds are not bound to other compounds in the fruits, and the phenolics may be more available for eventual absorption into the bloodstream.