Latin Name: Malus pumila Mill.
Useful Part: Root Skin.
Appearance: Reddish brown powder
Text Method: UV/HPLC.
Specifications:
Apple polyphenols: 50%, 70%, 75%, 80%
Phloretin (CAS No: 60-82-2): 70%, 80%, 90%, 98% tested by HPLC
Phloridzin (CAS No: 60-81-1): 40%, 60%, 80%, 90%, 98% tested by HPLC
Description: Apple polyphenols are a group of naturally occurring plant nutrients in apples, and they hold numerous health benefits. The polyphenol content differs according to maturity rate. Young apple has 10 times content comparing with mature apple. Therefore, it is better to use young apple to get the apple polyphenols. Apple polyphenols have been shown to be 2 to 6 times more powerful then Vitamin C as antioxidants. Apple polyphenols are naturally occurring plant compounds that act as potent antioxidants. They protect cells against free radicals, reactive atoms that contribute to tissue damage in the body. Recently, apple polyphenol extracts have been announced to dramatically decrease organ fat and increase muscle strength in laboratory animals. This exciting but preliminary report has fueled a strong interest in these natural botanical compounds. Apple Polyphenols are phytochemicals concentrated in the skin of unripe apples. Quercetin, procyanidins, catechins, phloridzin, phlorizin, epicatechin, rutin, and chlorogenic acid are all apple polyphenols.
