Mulberry leaf extract

Oct 24, 2019

The mulberry leaf extract is made from the mulberry leaf powder processed by the first to third new leaves on the mulberry branches in the late spring or early frosting, dried and crushed, and then extracted with n-butanol, 90% ethanol and water, respectively. Spray dried. The extract contains mulberry leaf flavonoids, mulberry leaf polyphenols, mulberry leaf polysaccharides, DNJ, GABA and other physiological active substances for prevention and treatment of cardiovascular and cerebrovascular diseases, hyperlipidemia, diabetes, obesity and anti-aging.

Regulate blood sugar, evacuate wind heat, clear lungs and moisten dryness, clear liver and eyesight. For wind-heat cold, lung heat cough, headache, dizziness and so on.

The hypoglycemic effect of mulberry leaves is achieved by two ways: First, the alkaloid DNJ inhibits the activity of disaccharide-degrading enzymes, thereby inhibiting the absorption of disaccharides by the small intestine and lowering the peak value of postprandial blood glucose; It promotes β-cell insulin by mulberry alkaloid fagomine and mulberry leaf polysaccharide, and insulin can promote the utilization of sugar, hepatic glycogen synthesis and glucose metabolism, and finally achieve the effect of lowering blood sugar.

Polyhydroxynorsamine isolated from mulberry leaves has strong glycosidase inhibition; N-Me-DNJ, GAL-DNJ and fagomine can significantly lower blood glucose levels, and GAL-DNJ and fagomine hypoglycemic effects The strongest.

However, the general processing extraction method can not completely retain the active ingredients in the mulberry leaves, because the hot processing method is generally used, such as making mulberry leaf tea, or drying into powder, at a certain temperature, the effective active ingredients will be Greatly attenuated. Therefore, it is necessary to use a freeze-drying process for extraction, which can effectively preserve the active ingredients. After the raw material is rapidly frozen at an ultra-low temperature, it is placed under a low pressure close to a vacuum, at which time the ice sublimes and directly changes from a solid state to a vapor state. Chemical, physical and enzymatic changes are avoided compared to other drying methods, ensuring that the active ingredients of the product are reduced during storage.

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