[Latin Name] Glycine max(L.) Mere

[Specification] 90%; 95%

[Appearance] White powder

[Melting point] 134-142℃

[Particle size] 80Mesh

[Loss on drying] ≤2.0%

[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 Phytosterol?]

Phytosterols are compounds found in plants that resemble cholesterol. The National Institutes of Heath report that there are over 200 different phytosterols, and the highest concentrations of phytosterols are found naturally in vegetable oils, beans and nuts. Their benefits are so recognized that foods are being fortified with phytosterols. At the supermarket, you may see orange juice or margarine advertising phytosterol contents. After reviewing the health benefits, you may want to add phytosterol-rich foods to your diet.

[Benefits]

Cholesterol-Lowering Benefits

The most well-known, and scientifically proven, benefit of phytosterols is their ability to help lower cholesterol. A phytosterol is a plant compound that is similar to cholesterol. A study in the 2002 issue of “Annual Review of Nutrition” explains that phytosterols actually compete for absorption with cholesterol in the digestive tract. While they prevent the absorption of regular dietary cholesterol, they themselves are not easily absorbed, which leads to a total lower cholesterol level. The cholesterol-lowering benefit does not end with a good number on your blood work report. Having lower cholesterol leads to other benefits, such as a reduced risk for heart disease, stroke and heart attacks.

Cancer Protection Benefits

Phytosterols have also been found to help protect against the development of cancer. The July 2009 issue of the” European Journal of Clinical Nutrition” offers encouraging news in the fight against cancer. Researchers at the University of Manitoba in Canada report that there is evidence that phytosterols help prevent ovarian, breast, stomach and lung cancer. Phytosterols do this by preventing the production of cancer cells, stopping the growth and spread of cells that are already in existence and actually encouraging the death of cancer cells. Their high anti-oxidant levels are believed to be one way phytosterols help fight cancer. An anti-oxidant is a compound that fights free radical damage, which is negative effects on the body produced by cells that are unhealthy.

Skin Protection Benefits

A lesser known benefit of phytosterols involves skin care. One of the contributing factors in the aging of the skin is the breakdown and loss of collagen — the main component in connective skin tissue — and sun exposure is a major contributor to the problem. As the body ages, it is not able to produce collagen as it once did. The German medical journal “Der Hautarzt” reports a study in which various topical preparations were tested on skin for 10 days. The topical treatment that showed anti-aging benefits to the skin was the one that contained phytosterols and other natural fats. It is reported that phytosterols not only stopped the slow-down of collagen production that can be caused by the sun, it actually encouraged new collagen production.

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More Pronunciations:
1) How to Pronounce Polysaccharides

https://www.dictionaryvoice.com/How_To_Pronounce_Polysaccharides.html

Carbohydrates
There are two types of carbohydrates:
The simple sugars
Glucose, sucrose, fructose (and many others)
The complex carbohydrates.
Carbohydrates that are made of long chains of sugars
Starches, cellulose

Simple Sugars
All carbohydrates are made up of units of sugar (also called saccharide units).
Carbohydrates that contain only one sugar unit are called monosaccharides.
Glucose
Fructose
Simple Sugars
Disaccharides have two sugar units bonded together.
For example, common table sugar is sucrose (below), a disaccharide that consists of a glucose unit bonded to a fructose unit.

Complex Carbohydrates
Complex carbohydrates are polymers of the simple sugars.
In other words, the complex carbohydrates are long chains of simple sugar units bonded together.
For this reason the complex carbohydrates are often referred to as polysaccharides.
Complex Carbohydrates
Starch (below) is a polymer of the monosaccharide glucose (n is the number of repeating glucose units and ranges in the 1,000′s).
Starches and cellulose are complex carbohydrates used by plants for energy storage and structural integrity.
Complex Carbohydrates
Glycogen, another polymer of glucose, is the polysaccharide used by animals to store energy.
Both starch and glycogen are polymers of glucose.
Starch is a long, straight chain of glucose units, whereas glycogen is a branched chain of glucose units.

Proteins
Proteins are polymers of amino acids.
Amino acids all have the general structure:
The R in the diagram represents a functional group that varies depending on the specific amino acid in question.
Twenty amino acids in human metabolism
Proteins
When 2 amino acids bond together, water is released as the carboxyl end of one amino acid bonds to the amine end of the adjacent one forming a peptide bond, as illustrated at the left.
Because water is lost, the process is called:
Condensation synthesis, or…
Condensation polymerization
Proteins
When many amino acids bond together to create long chains, the structure is called a protein (it is also called a polypeptide because it contains many peptide bonds).
Proteins
Proteins are large molecules that may consist of hundreds, or even thousands of amino acids.
While there are hundreds of thousands of different proteins that exist in nature, they are all made up of different combinations of amino acids.

Fats
Fats are a sub-group of compounds known as lipids that are found in the body and have the general property of being hydrophobic (meaning they are insoluble in water).
Other lipids include waxes, and steroids, such as cholesterol.
Fats
Fats are also known as triglycerides, molecules made from the combination of one molecule of glycerol with three fatty acids.
Glycerol
Fatty
acids
Triglyceride
“R” is a long chain of carbon and hydrogen
Fats
The type of fatty acid in the molecule determines the type of fat:
Saturated fats
All single bonds in the carbon chain
Solids at room temperature
Mono-unsaturated fats
One double bond in the carbon chain, the remainder single
Liquids at room temperature
Polyunsaturated fats
Two or more double bonds in the carbon chain
Liquids at room temperature