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Find Verified Giant Knotweed Extract Reseratrol Suppliers, Manufacturers and Wholesalers

Jan-30-20
Supplier From Chengdu, Sichuan, China
 
giant knotweed extract resvertrol 50%-98%
Polygonum cuspidatum extract resvertrol 50%-98%
Jun-15-15

Giant Knotweed Extract

$10 - $999
MOQ: Not Specified
Supplier From Changsha, Hunan Province, China
 
Product name: Giant Knotweed Extract
Powerful natural anti-oxidant and cancer inhibitor, Anti-inflammatory.

Giant knotweed extract is from Polygonum Cuspidatum Sieb, extracted by ethanol and water. We use the Rhizoma for production.

Benefits:
1, Anti-oxidation, scavenging free radicals, anti-aging effects
2, Anti-atherosclerosis,
3, Helpful for coronary heart disease, ischemic heart disease and hyperlipidemia

Specification:
50% & 98% Trans-resveratrol by HPLC




25kg/Drum and in Paper-Drum (D35cm*H51cm)
GOLD Member
Jul-05-03
Supplier From Hyderabad, Andhra Pradesh, India
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VERIFIED
Mar-24-21
Supplier From Dehradun, Uttarakhand, India
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VERIFIED
Mar-27-19
Supplier From Buenos Aires, Argentina
 
Quality: Traditional w/stems,ground without stems, TBC, Conventional and organic certified, roasted.

Packing: PP Bags p/10/25kg, Paper Bags p/25kg, Aluminum Bags p/45kg

Season: All year round

Origin: Argentina

Annual production volume: 1500ton

Container capacity: 11-24ton
46946 Giant Knotweed Extract Reseratrol Suppliers
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Mar-27-19
Supplier From Buenos Aires, Argentina
 
Quality: Brand Natura/CostaNorte/Tucangua, traditional cut, ground Without stems, flavored

Packing: Packs p/250gr/500gr/1000gr and tea Bags.

Season: All year round

Origin: Argentina

Annual production volume: 1000ton

Container capacity: 8-16ton
GOLD Member
Jul-25-17
 
Rosemary (Rosmarinus officinalis) is a woody, perennial herb with fragrant evergreen needle-like leaves. It is native to the Mediterranean region. It is a member of the mint family Lamiaceae, which also includes many other herbs.
The name rosemary derives from the Latin name rosmarinus, which is from "dew" (ros) and "sea" (marinus), or "dew of the sea" — apparently because it is frequently found growing near the sea.
Description
Forms range from upright to trailing; the upright forms can reach 1.5 m (5 ft) tall, rarely 2 m (6 ft 7 in).
The leaves are evergreen, 2/4 cm (0.8/1.6 in) long and 2/5 mm broad, green above, and white below with dense short woolly hair.
Flowering, very common in a mature and healthy specimen, blooms in summer in the north; but can be everblooming in warm-winter climates and is variable in color, being white, pink, purple, or blue.
The rosemary plant is light blue and blooms from March to May. For most tonics and recipes the rosemary leaves are use more often than the flowers or the rest of the plant. Rosemary is a bushy type of evergreen that can grow six feet or higher. The tree contains leaves that are stiff and leathery.
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Jun-28-21
Supplier From Wudi, Binzhou, China
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Jan-07-11
Supplier From Agra, Uttar Pradesh, India
Supplier Of Fresh Flowers   |   Parsley   |   Rosemary   |   Mint   |   Herbal Extracts   |   Chicory   |   Fresh Marigold   |   Herbs   |   Stevia   |   Thyme   |   Peppermint   |   Lemongrass   |   Marjoram   |   Fresh Roses   |   Fresh Jasmine   |   Basil Leaf
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Jan-18-21
Supplier From Guangzhou, China
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Feb-15-22
Supplier From Chornomorsk, Odessa, Ukraine
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Nov-08-20
Supplier From Semarang, Central Java, Indonesia
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Aug-03-21
Supplier From Bogor, Jawa Barat, Indonesia
GOLD Member
Oct-18-17
Supplier From Amphoe Bang Phli, Samut Prakarn, Thailand
Jan-09-17
 
Product name:Polygonum cuspidatum extract
Latin name:Polygonum cuspidatum sieb.Et zucc
Part used:Dried root
Extract solvent:Ethanol & water
Assayï¼?based on dryï¼?:Resveratrol â?¥ 98% hplc

Physical control
Appearance:Fine powder
Color:White
Odor &taste: characteristic odor &taste of resveratrol
Loss on drying:Nmt 5.0%
Ash: nmt 3.0%
Particle size: nlt 100% through 100 mesh
Bulk destiny:40-60g/100ml
Identification: tlc positive
Chemical control
Total heavy metals:Nmt10mg/kg

Microbiological control
Total plate count: Nmt 1000cfu/g
Yeast & mold :Nmt 50cfu/g
E. Coli.: nmt 40cfu/g
Salmonella :Nmt 10cfu/g
Mar-05-18
 
Product Name: Polygonum Cuspidatum L. Extract
Also called Giant Knotweed Extract
Latin Name: Rhiaoma Polygoni Cuspidati
Part Used: Root
Solvent Used: Ethanol& Water
Active Ingredient: Resveratrol, also called trans-resveratrol
Specification: 50%, 98%, 99%, 10% Water soluble
Test Method: HPLC
Appearance: Brown to white / off white fine powder
Packing size: 25kg/carbon drum; 1kg/bag
Other Status: Natural Ingredient, No synthetic part, Non-GMO, Non-IR, Non-ETO, BSE Free.
Shelf Life: 2 years
Country of Origin: China
Sample Status: 10g free sample is available

Resveratrol:
CAS No.: 501-36-0
Molecular Formula: C14H12O8
Molecular Weight: 228.2

Applications:
Pharmaceutical:
Heart diseases
Anti-diabetic
Osteoporosis
Improve memory
Senile dementia
 
Dietary Supplement:
Cancer prevention and treatment
Prevent tumor growth
Prevent cardiovascular diseases
Protect brain decline
Treat Senile dementia
Anti-oxidation
Anti-diabetes
Anti-Cancer
Anti-Aging
Weight Lossing
  
Cosmetic:
Anti-Oxidation
Anti-Aging
Skin Moisturizing & Whitening
Protect UV radiation
protect skin cells against free radical damage
Mar-03-16
 
Product Specification 50%, 98%, 99% Resveratrol
Latin Name Polygonum Cuspidatum
Product Type: Powdered Extract
Part of the Plant Used Root & Rhizome
Extract Method: Grain Alcohol
CAS#: [501-36-0]

What is Resveratrol ?

Resveratrol is a naturally occurring phytoalexin produced by some higher plants in response to injury or fungal infection. Phytoalexins are chemical substances produced by plants as a defense against infection by pathogenic microorganisms, such as fungi. Alexin is from the Greek, meaning to ward off or to protect. Resveratrol may also have alexin-like activity for humans.

where will be Resveratrol use to ?
Anti-cancer
Effect on cardiovascular system
Antibacterial and antifungal
Nourish and protect liver
Antioxidant and quench free-radicals
Impact on the metabolism of osseous issue




Packed in paper-drums and two plastic-bags inside. Net Weight: 25kgs/drum. I.D. 40CmX50CM
GOLD Member
Jul-25-17
 
Juniperus communis

Fam: Cupressaceae
Juniper is widely distributed throughout the northern hemisphere and its birthplace is obscure. It is found in Europe, North Africa, North America and northern Asia. The main commercial producers are Hungary and southern Europe, especially Italy. The berries were known to Greek, Roman and early Arab physicians as a medicinal fruit and are mentioned in the Bible. In the Renaissance, they were recommended against snake bite, and plague and pestilence. Because of its air-cleansing piney fragrance, the foliage was used as a strewing herb to freshen stale air and the Swiss burned the berries with heating fuel in winter to sanitize stale air. Gin, the alcoholic drink that gets its unique flavour from juniper berries, is named from an adaptation of the Dutch word for juniper, "geneva".
Spice Description

Initially hard and pale green, juniper berries ripen to blue-black, become fleshy and contain three sticky, hard, brown seeds. When dried, the berries remain soft but if broken open one will find the pith surrounding the seeds is easily crumbled.
Bouquet: Fragrant and flowery, combining the aromas of gin and turpentine.
Flavour:Aromatic, bittersweet and piny.
Hotness Scale: 1
Preparation and Storage

Juniper berries are at their best when they are still moist and soft to the touch, squashing fairly easily between one's fingers. It is possible to make a purée from juniper berries or to extract the flavour and aroma by macerating them in hot water, but as all parts are edible and the texture is agreeable, it is usually just as well to use the entire fruit, split or crushed. The berries are quite powerful, one heaped teaspoon of crushed fruits serving for a dish for four people. Store in a cool place in an airtight container.
Culinary Uses
Juniper berries perform a quite unique role, by contributing as much to the character of food through their 'freshening' ability, as they do by way of their specific taste profile. As well as flavouring a dish, juniper cuts the gaminess of game, reduces the fatty effect of duck and pork and perks up a bread stuffing. The strong hearty flavour of juniper goes well with strong meats, such as game. Pork chops, roast leg of lamb, veal, rabbit, venison and wild boar are all enlivened with a hint of juniper. Juniper berries blend well with other herbs and spices, especially thyme, sage, oregano, marjoram, bay leaves, allspice and onions and garlic. One application I am particularly fond of is in a simple chicken casserole, It can effectively be added to wine marinades for meats, and is used with coriander in smoking meat. It seasons pâtés and sauces and in Sweden. Goulash and Sauerkraut often feature a juniper taste, as do some home-pickled meats like salt beef, salt pork and ham. Generally juniper can well be used in any dish requiring alcohol. Fruit dishes, such as apple tart and pickled peaches, also harmonize with this flavour.
GOLD Member
Jul-25-17
 
Lovage-, Levisticum officinale, is a perennial herb that looks like parsley and is in the parsley, or Apiaceae, family, like anise, dill, caraway, cumin, and fennel. Lovage is native to mountainous areas of southern Europe and Asia Minor. It is sometimes called sea parsley.
Lovage (Levisticum officinale) is a plant, the leaves and seeds or fruit of which are used to flavor food, especially in South European cuisine. It is a tall (3 to 9 ft) perennial that vaguely resembles its cousin celery in appearance and in flavor. Lovage also sometimes gets referred to as smallage, but this is more properly used for celery.
Herb (Levisticum officinale) of the parsley family, native to southern Europe. It is cultivated for its stalks and foliage, which are used for tea, as a vegetable, and to flavour foods. Its rhizomes are used as a carminative, and the seeds are used for flavouring desserts. Oil obtained from the flowers is used in perfumery.

The French call lovage céleri bâtard, "false celery," because of its strong resemblance to that plant. Lovage has been used since Greek and Roman times for everything from a seasoning, to a curative for maladies ranging from indigestion to freckles, to a love potion. It grows up to 7 feet high and has large, dark green, celerylike leaves. The flavor of the pale stalks is that of very strong celery. The leaves, seeds and stalks can be used (in small amounts because of their potent flavor) in salads, stews and other dishes such as fowl and game. The stalks can be cooked as a vegetable. Dried lovage leaves and chopped or powdered stalks can be found in natural food stores and gourmet markets. The seeds are commonly called celery seed. Lovage is also called smallage and smellage.

lovage, tall perennial herb (Levisticum officinale) of the family Umbelliferae (parsley family), native to the mountains of S Europe and cultivated elsewhere. Its aromatic fruits are used in soups and as a flavoring for confectionery and for some liqueurs. An aromatic oil extracted from the roots has been used medicinally and also for flavoring. The edible leaves are usually used like celery. Lovage is classified in the division Magnoliophyta, class Magnoliopsida, order Apiales, family Umbelliferae.
GOLD Member
Jul-25-17
 
Mace
Botanical: Myristica fragrans
Family: N.O. Myristicaceae
Hindi Name: Mace - Javitri
General Description: Nutmeg, spice consisting of the seed of the Myristica fragrans, a tropical, dioecious evergreen tree native to the Moluccas or Spice Islands of Indonesia.
Geographical Sources
The nutmeg tree, Myristica fragrans, is indigenous to the Moluccas in Indonesia but has been successfully grown in other Asian countries and in the Caribbean, namely Grenada. Banda Islands, Malayan Archipelago, Molucca Islands, and cultivated in Sumatra, French Guiana
Composition -> Nutmeg and mace contain 7 to 14 percent essential oil, the principal components of which are pinene, camphene, and dipentene. Nutmeg on expression yields about 24 to 30 percent fixed oil called nutmeg butter, or oil of mace. Dried kernel of the seed.

Varieties -> Whole nutmegs are grouped under three broad quality classifications:
1. Sound: nutmegs which are mainly used for grinding and to a lesser extent for oleoresin extraction. High quality or sound whole nutmegs are traded in grades which refer to their size in numbers of nutmegs per pound: 80s, 110s and 130s (110 to 287 nuts per kg), or 'ABCD' which is an assortment of various sizes.
2. Substandard: nutmegs which are used for grinding, oleoresin extraction and essential oil distillation. Substandard nutmegs are traded as 'sound, shrivelled' which in general have a higher volatile oil content than mature sound nutmegs and are used for grinding, oleoresin extraction and oil distillation; and 'BWP' (broken, wormy and punky) which are mainly used for grinding as volatile oil content generally does not exceed 8%.
3. Distilling: poor quality nutmegs used for essential oil distillation.Distilling grades of nutmegs are of poorer quality: 'BIA' or 'ETEZ' with a volatile oil content of 8% to 10%; and 'BSL' or 'AZWI' which has less shell material and a volatile oil content of 12% to 13%.
Method of Processing -> When fully mature it splits in two, exposing a crimson-coloured aril, the mace, surrounding a single shiny, brown seed, the nutmeg. The pulp of the fruit may be eaten locally. After collection, the aril-enveloped nutmegs are conveyed to curing areas where the mace is removed, flattened out, and dried. The nutmegs are dried gradually in the sun and turned twice daily over a period of six to eight weeks. During this time the nutmeg shrinks away from its hard seed coat until the kernels rattle in their shells when shaken. The shell is then broken with a wooden truncheon and the nutmegs are picked out. Dried nutmegs are grayish-brown ovals with furrowed surfaces. Large ones may be about 1.2 inches long and 0.8 inch in diameter.
Taste and Aroma: Nutmeg has a characteristic, pleasant fragrance and slightly warm taste
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