Cov Khoom Xyaw Tshuaj
Acai Berry Kua txiv hmoov yog dab tsi?
Acai txiv hmab txiv ntoo kua txiv hmoov yog ua los ntawm cov txiv hmab txiv ntoo acai ntuj uas muaj zog heev. Nws nplua nuj nyob rau hauv anthocyanins thiab vitamin E, nrog kwv yees li 20mg ntawm cov vitamin C ntuj rau txhua 100g ntawm cov kua txiv hmab txiv ntoo acai.
Cov kua txiv hmab txiv ntoo Acai puas tuaj yeem pab kom poob phaus?
Tshuaj antioxidant - nws pab koj tiv thaiv "lub cev xeb" los ntawm kev nyob lig, haus luam yeeb, thiab noj zaub mov tsis zoo.
Kev tswj cov roj ntshav: ω-9 oleic acid + phytosterols tuaj yeem txo LDL los ntawm 7-10%, txo cov rog visceral; cyanidin-3-glucoside, tshwj xeeb rau acai berries, tuaj yeem tiv thaiv pancreatic lipase kev ua haujlwm, txo cov rog noj haus los ntawm kwv yees li 5%.
Cov piam thaj hauv cov ntshav ruaj khov: Cov polyphenols qis GI + synergistically inhibit α-glucosidase, txo cov ntshav qab zib tom qab noj mov thiab txo qhov "kev tshaib plab rov qab los" uas tshwm sim los ntawm kev tso tawm insulin ntau dhau.
COA
| Kev Tshuaj Xyuas | Kev piav qhia | Txoj Kev Ntsuas |
| Qhov tsos | Hmoov zoo xim av tsaus nti | Pom kev |
| Tsw tsw phem | Yam ntxwv | Yuav ua li cas |
| Kev txheeb xyuas | Ua raws li cov qauv siv | HPLC |
| Mesh Loj | 100% dhau 80 mesh | CP2020 |
| Cov ntsiab lus noo noo | ≤5.0% | GB5009.3 |
| Cov ntsiab lus tshauv | ≤ 5.0% | GB5009.4 |
| Cov Hlau Hnyav | ≤ 10 ppm | CP2020 |
| Arsenic (Raws li) | ≤ 2.0 ppm | BS EN ISO17294-2 Xyoo 2016 xyoo 2016 |
| Cov hlau lead (Pb) | ≤ 3.0 ppm | BS EN ISO17294-2 2016 |
| Cadmium (Cd) | ≤ 1.0 ppm | BS EN ISO17294-2 2016 |
| Mercury (Hg) | ≤ 0.1ppm | BS EN ISO17294-2 2016 |
| Tag Nrho Cov Phaj | ≤ 1,000 cfu/g | ISO 4833- 1: 2013 |
| Poov xab thiab pwm | ≤ 100 cfu/g | ISO 21527-2:2008 |
| Escherichia Coli | Tsis muaj | ISO 16649-2:2001 |
| Kab mob Salmonella/25g | Tsis muaj | ISO 6579-1:2017 |
| Kev Ntsuas (Anthocyanidins) | ≥ 25% | UV |
Cov hmoov acai berry muaj lwm yam siv dab tsi?
Probiotics hauv plab: Cov fiber uas yaj tau ua haujlwm ua prebiotic, txhawb kev loj hlob ntawm bifidobacteria, thiab txo qhov mob plab.
Kev noj qab haus huv ntawm qhov muag: Nplua nuj nyob rau hauv anthocyanins thiab vitamin A, nws yog qhov zoo tagnrho rau cov neeg uas zaum ntawm cov ntxaij vab tshaus uas ua rau lub qhov muag mob.
Xim qhob cij: Nrog rau pH ntawm 3-7, nws muaj xim av tsaus thiab siv tau los ua cov xim hloov pauv rau cov pasta thiab ncuav mog qab zib.
Lub cocktail yog qhov nthuav: thaum muab sib xyaw nrog rum, txiv qaub ntsuab, thiab mint, nws tsim cov "mojito ntshav."
Daim Ntawv Qhia Txog Kev Ua Haujlwm
Yuav ua li cas thiaj yuav tau Acai Berry Extract Anthocyanidins?
| Lub Npe Khoom | Cov Lus Qhia/Cov Qauv |
|---|---|
| Acai txiv hmab txiv ntoo kua txiv hmoov | Kua txiv hmoov |
| Acai txiv hmab txiv ntoo Extract | 10:1 qhov sib piv ntawm kev rho tawm |
| Acai Berry Anthocyanin | 5% -25% cov ntsiab lus |
| Anthocyanin | 10% -36% cov ntsiab lus |
| Kev Hloov Kho Tshiab | Kev hloov kho kom yaj tau hauv dej, kev hloov kho kom tau ntawv pov thawj organic |
Yam tsawg kawg nkaus kom muaj nuj nqis: feem ntau 1 kg, sib tham tau rau ntau qhov ntau.
Qauv: Cov qauv dawb tau txais kev txhawb nqa (kev thauj khoom yuav tsum tau them).
Kev Ntsuas: Muab COA, HPLC spectrum, daim ntawv pov thawj organic, thiab lwm yam.
Email:ericyang@xasost.com
Ntim & Xa Khoom
Peb Ua Tau Dab Tsi?
Cov Ntawv Qhia Txog Khoom
| Kev Tshuaj Xyuas | Kev piav qhia | Txoj Kev Ntsuas |
| Qhov tsos | Hmoov zoo xim av tsaus nti | Pom kev |
| Tsw tsw phem | Yam ntxwv | Yuav ua li cas |
| Kev txheeb xyuas | Ua raws li cov qauv siv | HPLC |
| Mesh Loj | 100% dhau 80 mesh | CP2020 |
| Cov ntsiab lus noo noo | ≤5.0% | GB5009.3 |
| Cov ntsiab lus tshauv | ≤ 5.0% | GB5009.4 |
| Cov Hlau Hnyav | ≤ 10 ppm | CP2020 |
| Arsenic (Raws li) | ≤ 2.0 ppm | BS EN ISO17294-2 Xyoo 2016 xyoo 2016 |
| Cov hlau lead (Pb) | ≤ 3.0 ppm | BS EN ISO17294-2 2016 |
| Cadmium (Cd) | ≤ 1.0 ppm | BS EN ISO17294-2 2016 |
| Mercury (Hg) | ≤ 0.1ppm | BS EN ISO17294-2 2016 |
| Tag Nrho Cov Phaj | ≤ 1,000 cfu/g | ISO 4833- 1: 2013 |
| Poov xab thiab pwm | ≤ 100 cfu/g | ISO 21527-2:2008 |
| Escherichia Coli | Tsis muaj | ISO 16649-2:2001 |
| Kab mob Salmonella/25g | Tsis muaj | ISO 6579-1:2017 |
| Kev Ntsuas (Anthocyanidins) | ≥ 25% | UV |