Pua Kanzan

ʻO kekahi inoa: Sakura Powder
Inoa Botanical: P.lannesiana Alborosea
Puna: Nā pua o Cerasus serrulate 'Sekiyama' i loko o ka ʻohana Rosaceae Li.
Māhele i hoʻohana ʻia: pua
ʻAno: ʻulaʻula ʻulaʻula pauka
Hōʻike: 99%
Ke ala ʻike: TLC

noi
1. Ka inu paʻa
2. Meaʻai waiwai hou
3. Nā mea nani waha

ʻO ka wehewehe e pili ana i ka pauka pua Kanzan
ʻO ka pua kanzan kahi ʻano o ka cherry blossom, he nui nā makahiki o ka hoʻohana ʻana i ka mōʻaukala ma Iapana, South Korea a me Taiwan, a ʻai nui ʻia e like me nā mea kanu a i ʻole nā ​​​​mea meaʻai meaʻai. Ma ke ʻano he meaʻai maka hou i ʻae ʻia, hiki ke hōʻoia i ka palekana o ka pua kanzan.
Wahi a nā moʻolelo moʻolelo, ʻo ka hopena nui o ka pua kanzan he antioxidant. Ua ana kekahi mau mea noiʻi i ka nui o ka flavonoid maʻiʻo o ka pua kanzan a ʻike ʻia ʻo 11.25% ka nui o ka flavonoid maʻiʻo (RSD = 1.44%, n = 5), a hoʻohālikelike ʻia me ka antioxidant VC kuʻuna ma ka nitrite scavenging rate, Ua ʻike ʻia ka huina. ʻOi aku ka maikaʻi o ka flavonoids i loko o ka pua kanzan i ka scavenging hopena i ka nitrite. Eia kekahi, ua hoʻohui kekahi mau mea noiʻi i ka pauka pua kanzan i ka fermentation yogurt. Ua ʻike lākou ma hope o ka hoʻohui ʻana i ka pauka pua kanzan, ua pōkole ka manawa curd o ka yogurt, ua hoʻemi ʻia ka pH o ka yogurt, a ua hoʻonui ʻia ka acidity o ka yogurt. I ka manawa like, ua emi iho ka maʻiʻo o ka diacetyl a me ka huina o ka lactic acid bacteria E hoʻonui a loaʻa kekahi hopena i ka DPPH free radical scavenging rate. Hōʻike kēia i ka hoʻohui ʻana o ka pauka pua kanzan ʻaʻole hiki ke hoʻoikaika wale i ka hoʻonui ʻana o ka bacteria lactic acid, kaohi i ka post-acidification o ka yogurt, akā hoʻomaikaʻi pū i ka hana antioxidant o ka yogurt.
Loaʻa i ka Kanzan Flower Powder nā hopena antioxidant maikaʻi, a ʻo ka hoʻolilo ʻana iā lākou i mea inu hana a i ʻole hoʻomākaukau ʻana he mea pono ia i nā mea hoʻohui meaʻai i kēlā me kēia lā. Eia kekahi, i kēia manawa aia ka "hoʻokele waiwai" i loko o kahi maʻi maʻi, ua ʻike nui ʻia ka anti-oxidation a me ka anti-glycation o nā wahine, a ʻo ka hoʻokomo ʻana i nā meaʻai anti-sugar pili e kaulana loa.
Ma kahi o ka hoʻohana ʻia ʻana ma ke ʻano he meaʻai meaʻai, ʻo ka pauka pua kanzan kekahi mea anti-glycation cosmetic raw material, i hoʻohana nui ʻia i nā meaʻai hana a me nā mea hoʻonaninani. ʻO Sakurain a me ka sakuramin i loko o ka pua kanzan he ʻelua flavonoids me ka hana antioxidant maikaʻi loa i ka pua kanzan, hiki ke hoʻoikaika nui i ka metabolism kōpaʻa a pale i ka glycation. Hiki iā ia ke pale i ka hana o tyrosinase, no laila ke kāohi nei i ka melanin a me ka hopena keʻokeʻo. Eia kekahi, ma ka pale ʻana i ka saccharification, hoʻoikaika ia i ka hana ʻana o ka collagen a me ka osseous collagen, a loaʻa i ka hopena o ka ʻili palupalu a me ka elastic, a ʻo ka pua kanzan pū kekahi i ka hopena inhibitory i ka ʻili a me ka ʻulaʻula.
Eia kekahi, ua hōʻike ʻia kekahi mau haʻawina he hopena anti-inflammatory ka pauka pua kanzan.

hua'ōlelo

• Puka Pua Kanzan
• Mea Hoolako Pua Kanzan
• Mea Hana Pua Kanzan
• Kumukuai Pua Kanzan
• Hoolako Pua Kanzan
• ʻO ka pauka Sakura