[Products Name]  Propolis powder, Propolis extract powder

[Specification]

Propolis content 60%,70%,80%

Water-soluble propolis powder 60%,70%,80%

[Gerneral feature]

1. Low antibiotics

2. Low PAHs, can approve to 76/769/EEC/German:LMBG;

3.Organic certified by ECOCERT, according to EOS & NOP organic standard;

4.Pure natural propolis;

5.High content of flavones;

6.Anti-block;

7. Manufacturer supply.

              
[Packaging]
1. 5kg/aluminum foil bag, 25kgs/carton.

[How to get it]

First, we collect raw propolis from beehives, then extract by low temperature with ethanol. Filter and concentrate, we get the pure propolis block at 98%. Then Low temperature crushing, adding edible and medicinal excipients, finally we get propolis powder.

[Introduction]

Propolis comes from the substance like natural resin, which is collected by the bees from exudates of plants branches and bud the chemical substances of Propolis are found to be various, such as beeswax, resin, incense lipids, aromatic oil, fat-soluble oils, pollen and other organic matter. Studies have shown that the source of propolis resin in material has three types: bees collected plants secreted fluid, secretion in vivo metabolism of bee, and involvement in the process of forming the material.

We can supply Propolis Extract with food-grade and medicine-grade .The raw materiall is came from non-polluting food grade propolis .Propolis extract was made of high-grade propolis. It maintains the propolis effective ingredients during the procedure of extraction under constant low temperature , taking off the useless substances and sterilization.

[Function]

Propolis is a natural product processed by bees mixed with glutinous and its secretion.

Propolis contains more than 20 kinds of useful flavonoids, rich vitamins, enzymes, amino acids and other microelements, etc. Propolis is called “purple gold” owing to its valued nutrients.

Propolis can remove free radical, lower blood sugar and blood fat, soften blood vessels, improve micro-circulation, enhance immunity, anti-bacteria and anti-cancer.

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Title: Cyanidin-3-O-glucoside ameliorates lipid and glucose accumulation in C57BL/6J mice via activation of PPAR-α and AMPK?
3rdInternational Conference and Exhibition on Nutrition & Food Sciences
September 23-25, 2014 Valencia , Spain

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Abstract
Cyanidin-3-O-glucoside (C3G) is an anthocyanidin abundant in fruits and vegetables that exhibits potent activities in energy metabolism; however, molecular target(s) and the mode of actions of C3G have been elusive. Surface plasmon resonance and time-resolved fluorescence resonance energy transfer analyses revealed that C3G directly interacted with PPARα ligand-binding domain, thus the C3G induced hepatic fatty acid oxidation and ketogenesis regulating PPARα responsive genes. C3G also bound directly to the α1 subunit of AMPK in cell-free kinase assay, phosphorylated ACC1, decreased hepatic malonyl- CoA concentration, thus reduced hepatic fatty acid synthesis. In high-fat-diet fed C57BL/6J mice orally administrated with C3G for 8 weeks, hepatic and plasma triglycerides were significantly reduced due to the combined effects of PPARα and AMPK activation. Insulin resistance and glucose tolerance were significantly improved with reduction in hepatic gluconeogenesis in C3G mice compared with those of controls. The AMPK activation by C3G led to the phosphorylation inhibition of FoxO1 and CREB to suppress the expressions of key genes in hepatic gluconeogenesis. Body fat accumulation was reduced in C3G fed mice with induction of thermogenic gene expressions in brown adipocytes and energy expenditure was significantly increased in mice fed C3G. Hepatic autophagy pathway was significantly activated in C3G livers, via activation AMPK-mTORsignaling axis and PPARα activation. Autophagy activation may contribute to lowering lipid accumulation in the liver. Collectively, these demonstrate that C3G in diet has profound metabolic roles in regulating lipid metabolism and insulin resistance via activation of both PPARα and AMPK.

Biography

YaoyaoJia earned her Degree of Doctor of Philosophy from Food Science and Technology Department of Biotechnology Graduate School of Korea University. Her research is mainly focus on effects of natural compounds in cellular lipid metabolism and regulation of PPAR activity.