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CH-19 ʻAla ʻulaʻula ʻono

lako hale hana CH-19 ʻAla ʻulaʻula ʻono (Capsiate Extract) me ke kumu kūʻai maikaʻi loa.
ʻO CH-19 Sweet, kahi mea kanu ʻole o ka Pepa ʻulaʻula, hoʻonui i ka wela o ke kino a me ka hoʻohana ʻana i ka oxygen i nā kānaka.

ʻO mākou ʻo CH-19 Sweet Red Pepper Extract mea hoʻolako hale hana, mai nā mea maka a hiki i ke kaʻina hana hana o ka nānā ʻana, e hāʻawi i nā mea kūʻai aku CH-19 Sweet Red Pepper Extract Capsiate.
Inā makemakeʻoe CH-19 ʻAla ʻulaʻula ʻono, e ʻoluʻolu e kelepona koke mai iā mākou.

Place o ke kumu  China
MOQ  1 kg
Palena Palena  T / T 100% uku mua
KA MANAʻO
ʻO nā kiʻi a me nā ʻike āpau no ke kuhikuhi wale nō. Loaʻa ka waiwai maoli ma ke ʻano.
E hoʻokaʻaʻike mai iā mākou e Pls e noi i nā kikoʻī pololei, me ka Price & COA a pēlā aku.

Pākuʻi:

Inoa Botanical: Capsicum annuum L. cv. CH-19 Nani
Māhele i hoʻohana ʻia: Hua
Mea: Capsaicinoids, Capsaicin, Capsiate, Dihydrocapsaicin a me nā alkaloids ʻē aʻe, e like me nordihydrocapsaicin, homodihydrocapsaicin etc.
Nānā: ʻO ka pauka maikaʻi ʻulaʻula

hana
1. Hiki iā ia ke hoʻonui i ka thermogenesis a me ka hoʻohana ʻana i ka ikehu, hoʻoikaika i ka metabolism ikehu a hoʻopaʻa i ka hōʻiliʻili momona o ke kino.
2. Hōʻike i nā hana anti-oxidative, anti-inflammatory a me anti-cancer, e paʻa ana i ka pono no ka pono olakino olakino a me ka hoʻomohala lāʻau.
3. Hoʻonui ʻia ka mahana o ke kino a me ka hoʻohana ʻana i ka oxygen i loko o ke kanaka.

ʻO ka wehewehe ʻana e pili ana iā CH-19 Sweet Red Pepper Extract
ʻO ka meaʻai mua a me ka meaʻai wale nō me nā capsinoids maoli i unuhi ʻia mai CH-19 ʻO nā pepa ʻono. Hoʻohana pinepine ʻia ʻo Capsiate, kekahi o nā capsinoids, he inoa kaulana no ka capsinoids no ka mea ʻo ia ka hapa nui o nā capsinoids i unuhi ʻia mai CH-19 Sweet peppers. Hiki i ka Red Pepper Extract ke hoʻonui i ka mahana o ke kino a me ka hoʻohana ʻana i ka oxygen i nā kānaka.
ʻO CH-19 Sweet Red Pepper kahi mea kanu ʻole o ka ʻulaʻula ʻulaʻula a hāʻawi i kahi pōmaikaʻi nui ma mua o nā unuhi ʻulaʻula maʻamau. ʻAʻohe ona ʻala ʻā a ʻono paha e like me nā pepa wela maʻamau. He pepa ʻono hou ʻole i ʻike ʻia, ʻo ia ke kumu o nā capsinoids, nā mea nui o Capsiate. He ʻokoʻa kēia ʻano pepa no ka mea e hoʻopuka ana i nā capsinoids, akā ʻaneʻane ʻaʻohe capsaicin. Hiki i ka CH-19 Sweet Red Pepper Extract ke hoʻoikaika i ka hana nerve sympathetic, ka wela o ke kino, ka puʻuwai a me ke kahe koko i loko o ke kanaka. No laila, hiki iā ʻoe ke hoʻohui me kahi kiʻekiʻe aʻe a ʻaʻole ʻike i nā hopena ʻaoʻao gastrointestinal maikaʻi ʻole, ka mea maʻamau e pili pū me nā kiʻekiʻe kiʻekiʻe o ka pepa chili a i ʻole capsaicin extracts. Loaʻa i ka CH-19 Sweet Red Pepper ʻekolu pūhui i ʻike ʻia e hiki ke hoʻopilikia i ka nalowale o ka momona, capsiate [4-hydroxy-3-methoxybenzyl (E)-8-methyl-6-nonenoate], dihydrocapsiate [4-hydroxy-3-methoxybenzyl 8-methylnonanoate ], a me ka nordihydrocapsiate [4-hydroxy-3-methoxybenzyl 7-methyloctanoate].
Ua hōʻoia ʻia ʻo CH-19 Sweet e hoʻonui i ka wela o ke kino ma o ka hoʻoulu ʻana i nā mea hoʻokipa vanilloid, hoʻoulu i ka nalo wela a me ka hana wela i ka manawa like, a hoʻopau i ka meaʻai e like me ka ikehu! Ma luna o kēlā, ua hōʻike ʻia ʻo CH-19 Sweet Red Pepper e hoʻonui i ka hoʻohana ʻana i ka oxygen, uncoupling proteins 1 a me 2 (UCP1 a me UCP2) a me ka transcription gene o UCP2 mRNA i loko o ka momona momona.
ʻO CH-19 Sweet Red Pepper Extract kekahi o nā meaʻai hou loa ma laila a hiki ke lilo i hoʻokahi o nā mea hoʻemi paona maikaʻi loa o ka wā e hiki mai ana!

hoʻohana:
ʻO CH-19 Sweet Red Pepper Extract ka meaʻai no ke olakino a me ka lāʻau lapaʻau.
ʻO CH-19 Sweet Red Pepper Extract he mea ʻulaʻula hiki ke ʻai maoli a me ka fumet. Hiki ke hoʻohana i ka waihoʻoluʻu a me ke kau ʻana i ka meaʻai tinned, Popsicle, ice cream, biscuits, candies, meaʻai iʻa moʻa, ʻiʻo pāpaʻi artificial, ʻaʻahu lole, nā keke kala, meaʻai, etc.

COA o CH-19 ʻAla ʻulaʻula ʻulaʻula ʻulaʻula

Hoʻāʻo:
Pohō ma ka maloʻo ʻana:3.28%
Lehu:3.18%
ʻaoʻao Mesh: 100% hala 80 mesh
ASSAY(HPLC):
Metala kaumaha:≤10ppm
E like me:≤3.0ppm
Pesticide koena:Negative
HOʻOʻOʻI MICROBIOLOGICAL:
Ka helu o ka pā: ≤1000cfu / g
Huna & Mold: ≤100cfu / g
Salmonella: ʻAʻohe
E. Coli: ʻAʻohe
Puke: E mālama i kahi maloʻo a maloʻo.
Ola ola: Nā mahina 24.

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