Siberian Ginseng Extract

Key Words: American Ginseng Extract

[Latin Name]  Acanthopanax senticosus (Rupr. Maxim.) Harms

[Specification] Eleuthroside ≧0.8%

[Appearance] Light yellow powder

Plant Part Used: Root

[Particle size] 80Mesh

[Loss on drying] ≤5.0%

[Heavy Metal] ≤10PPM

[Storage] Store in cool & dry area, keep away from the direct light and heat.

[Shelf life] 24 Months

[Package] Packed in paper-drums and two plastic-bags inside.

[Net weight] 25kgs/drum

[What is Siberian Ginseng?]

Eleutherococcus, also known as eleuthero or Siberian ginseng, grows in mountain forests and is native to eastern Asia including China, Japan, and Russia. Traditional Chinese Medicine has used eleutherococcus for reducing lethargy, fatigue, and low stamina as well as increasing endurance and resilience to environmental stresses. Eleutherococcus is considered an “adaptogen,” a term that describes herbs or other substances that, when ingested, appears to help an organism increase resistance to stress. There is strong evidenceEleutherococcus senticosus increases endurance and mental performance in patients with mild fatigue and weakness.

[Benefits]

Eleutherococcus senticosus is a pretty awesome plant and has a lot more benefits that just the graphic above highlights. Here are some of the ones worth mentioning.

1. Energy
2. Focus
3. Anti-Anxiety
4. Anti-Fatigue
5. Chronic Fatigue Syndrome
6. Common Colds
7. Immune Booster
8. Liver Detox
9. Cancer
10. Antiviral
11. High Blood Pressure
12. Insomnia
13. Bronchitis

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Modicare Fruit of the Earth Green tea is claimed to be highly beneficial for health and is advised for daily consumption to lead a healthy lifestyle. It has high contents of naturally occurring antioxidants. Antioxidants are substances that helps protect cells and tissues against damage from free radicals – naturally occurring compounds in the body that can damage cells and tissues and also associated with pre-mature ageing and an increased risk of diseases and health problems.
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Researches shows that green tea is naturally rich in powerful antioxidants called polyphenols (catechins, flavonols, theaflavins and thearubigins).
Help protect the body from free radicals – naturally occurring compounds in the body that can damage cells and tissues and also associated with pre-mature ageing and an increased risk of diseases and health problems.
Exposure to pollution, smoking and excess sunlight increases the number of free radicals in the body.
Potent antioxidants found in green tea helps to scavenge and neutralize these free radicals and promote good health.
Information from various sources reveal consuming green tea may cut down the risk of cancer, steadies the blood pressure, soothes the skin and helps reduce weight, have many more health benefits.
Polyphenols contain the phytochemical compound called flavonoids that provide antioxidant activity and tannins that contribute to the flavor of the tea, most particularly its astringency.
Catechins, a higher level of one type of flavonoids, appears in small amounts in oxidized tea and in substantial amounts in green teas and a little less in white teas.
Catechins are considered potent antioxidants and hold the most promise for fighting heart disease and cancer.
Catechins in teas, especially green teas, are divided into different categories: epicatechin (EC), epigallocatechin (EGC), epicatechin gallate (ECG), gallocatechin (GC), gallocatechin gallate (GCG), and epigallocatechin gallate (EGCG). EGCG is the most studied polyphenol component in green tea and the most active.
Green tea also contains alkaloids including caffeine, theobromine, and theophylline. They provide green tea’s stimulant effects.
L-theanine, an amino acid compound found in green tea, has been studied for its calming effects on the nervous system.
Thearubigins are polymeric polyphenols that are formed during the enzymatic oxidation (called fermentation by the tea trade) of tea leaves. Thearubigins are red in colour. Therefore a black (fully oxidized) tea gives reddish liquor while a green or white tea gives a much clearer one.
The colour of a black tea, however, is affected by many other factors as well, such as the amount of theaflavins, another oxidized form of polyphenols.