[Latin Name] Vaccimium Macrocarpon L
[Plant Source] North America
[Specifications] 3% – 50% PACs.
[Test method] Beta-smith, DMAC, HPLC
[Appearance] Red fine powder
[Plant Part Used] Cranberry fruits
[Particle size] 80 Mesh
[Loss on drying] ≤5.0%
[Heavy Metal] ≤10PPM
[Pesticide residue] EC396-2005, USP 34, EP 8.0, FDA
[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.

[Gereral feature]
1. 100% extract from Cranberry fruit, passed ID test from the 3rd part like ChromaDex. Alkemist Lab;
2. Pesticide residue: EC396-2005, USP 34, EP 8.0, FDA;
3. The standard of the heavy mental is strictly according to the pharmacopoeia like USP, EP, CP;
4.Our company import the raw material directly from Canada and America;

5. Good water solubility, the price is reasonable

[What is cranberry]
Cranberries are a group of evergreen dwarf shrubs or trailing vines in the subgenus Oxycoccus of the genus Vaccinium. In Britain, cranberry may refer to the native species Vaccinium oxycoccos,while in North America, cranberry may refer to Vaccinium macrocarpon. Vaccinium oxycoccos is cultivated in central and northern Europe, while Vaccinium macrocarpon is cultivated throughout the northern United States, Canada and Chile. In some methods of classification, Oxycoccus is regarded as a genus in its own right.They can be found in acidic bogs throughout the cooler regions of the northern hemisphere.

Cranberries are low, creeping shrubs or vines up to 2 metres long and 5 to 20 centimetres in height; they have slender, wiry stems that are not thickly woody and have small evergreen leaves. The flowers are dark pink, with very distinct reflexed petals, leaving the style and stamens fully exposed and pointing forward. They are pollinated by bees. The fruit is a berry that is larger than the leaves of the plant; it is initially light green, turning red when ripe. It is edible, with an acidic taste that can overwhelm its sweetness.

Cranberries are a major commercial crop in certain American states and Canadian provinces. Most cranberries are processed into products such as juice, sauce, jam, and sweetened dried cranberries, with the remainder sold fresh to consumers. Cranberry sauce is a traditional accompaniment to turkey at Christmas dinner in the United Kingdom and Thanksgiving dinners in the United States and Canada.

[Function]
UTI protection, Prevent and treat urinary tract infections
Guard against cardiovascular diseases
Eliminate eye fatigue, curing eye diseases
Anti- aging
Cancer risk reduction

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Moof’s Medical Biochemistry Video Course: https://moof-university.thinkific.com/courses/medical-biochemistry-for-usmle-step-1-exam

Questions Answered in This Video:

- What are lipids? How are lipids defined?
- Are lipids fats?
- How can lipids be classified? What are the different types or classes of lipids?
- What are the different functions of lipids?
- How do lipids relate or different from the other classes of macromolecules?
- What are the monomers and polymers of lipids?

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Video Content Summary:

In this video, I begin the introduction to lipids, what they are, what kinds there are, and what their functions are.

A common misconception is that lipids are fats. Though fats are lipids, not all lipids are fats. Lipids are defined, essentially, as molecules that are mostly nonpolar or hydrophobic, and, thus, insoluble in water, at least for the most part. Many lipids, however, are amphipathic or amphiphilic because they have some hydrophobic (nonpolar) and some hydrophilic (polar) portions.

The functions of lipids vary widely. Some lipids can store energy and/or be used as fuel. Some make up membranes and are known as membrane lipids. Some can act as hormones, and hormones are signaling molecules. Others are key nutrients, as some vitamins are lipids, though that’s not discussed much in this video or the rest of the videos in this series.

Lipids are set apart from the other classes of macromolecules – carbohydrates, proteins, and nucleic acids – because they do not have monomers or polymers in the way that the other three do. Carbohydrate monomers are monosaccharides, and their polymers are polysaccharides. For proteins, the monomers are amino acids, and the polymers are polypeptides, which can fold and become functional proteins. Nucleic acids have nucleotide monomers, and polynucleotide polymers, which are simply called nucleic acids. With lipids, this set-up isn’t the case. There aren’t any monomeric or polymeric units. This is something that is seen when discussing the specific structures of other lipids in the other videos of this lipid series.

The lipids mentioned in this video are 1) free fatty acids 2) triacylglycerols or triglycerides 3) phospholipids 4) sphingolipid 5) glycolipids 6) steroids. Free fatty acids are the simplest lipid, and they are used for fuel, as they can be broken down for energy via beta oxidation, or they can be created via fatty acid synthesis. Triacylglycerols or triglycerides are two names for the same thing, and they are used for fuel storage — they are a key storage form of energy in cells. Phospholipids, sphingolipids, and glycolipids are all membrane lipids because they all show up are membrane components. Phospholipids have phosphate groups, sphingolipids, have a sphingosine backbone, and glycolipids have sugar moieties attached to them. Steroids, finally, are important in membranes and as hormones or signaling molecules.