Description
Consumption of red wine with meals reduces the susceptibility of human plasma and low-density lipoprotein to lipid peroxidation
Anthocyanins (Red Grape Skin Extract)
Consumption of red wine with meals reduces the susceptibility of human plasma and low-density lipoprotein to lipid peroxidation
Botanical Name: Vitis vininfera L.
Item | Standard | Method |
Characters | Fine Powder | Visual |
Color | Red-Brown | Visual |
Odour | Characteristic | Smell |
Taste | Characteristic | Taste |
Particle Size | NLT100% pass 80 mesh | CP2010 |
Loss on Drying % | ≤5.0 | CP2010 |
Ash Content % | ≤5.0 | CP2010 |
Bulk density | 40~60g/100mL | CP2010 |
Content % | Polyphenol MIN.95 | UV |
Heavy Metals PPM | ≤10 | CP2010 |
(Pb) PPM | ≤2 | GB/T 5009.12-2003 |
(As) PPM | ≤2 | GB/T 5009.11-2003 |
Total Plate Count cfu/g | ≤1,000 | GB/T 4789.2 |
Moulds&Yeast cfu/g | ≤100 | GB/T 4789.15 |
E.Coli cfu/g | Negative | GB/T 4789.3 |
Samonella cfu/g | Negative | GB/T 4789.4 |
Staph.aureus cuf/g | Negative | GB/T 4789.10 |
GMO | Free | GMO |
Irradiation | None | Irradiation |
BSE-TSE | Not containing animal ingredients and derivatives | BSE-TSE |
Packing: 25kg /drum
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