ISO Certified Plant Extract 98% Resveratrol Grape Skin Extract 10: 1 Grape Skin Extract

• Customization: Available
• Powder: Yes
• Customized: Customized
• Model NO.: Frazer-Resveratro
• Certification: GMP, HSE, ISO 9001, USP, BP
• Suitable for: Elderly, Children, Adult
• State: Solid
• Purity: >99%
• Appearance: White Powder
• Storage: Store in a Well-Closed Container Away From Moistur
• Delivery: Express 5-7 Days Arrive
• MOQ: 1kg
• Test Method: HPLC
• Assay: 99%
• Shelf Life: 2 Years
• Application: Food Grade
• Botanical Source: Vitis Vinifera L.
• Active Ingredient: Resveratrol
• Transport Package: Foil Bag
• Specification: 99%
• Trademark: Xi′an Frazer Biotech Co., Ltd.
• Origin: China
• Production Capacity: 500kg Per Month

Product Description

ISO Certified Plant Extract 98% Resveratrol Grape Skin Extract 10: 1 Grape Skin Extract

 

 

Resveratrol (3,5,4'-trihydroxy-trans-stilbene) is a natural compound found in red grape skin, Japanese knotweed (polygonum cuspidatum), peanuts, blueberries and some other berries. It is a powerful antioxidant produced by some plants to protect them against environmental stresses. Antioxidants neutralize free radicals, which are believed to be the cause of aging. Japanese knotweed is the plant source with the highest resveratrol content.  

Product advantages

1.Resveratrol may strengthen the immunity.

2. Resveratrol has a strong antioxidant effect, promoting the proliferation of fibroblasts and epidermal keratinocytes, increasing skin elasticity, and achieving anti-aging effects

3.It can obviously reduce the content of MDA in the tissues, increase the activation of SOD, CAT and GSH-px, thus with protective effect to cerebral anaemia and tissue damages. 

4. It has good efficiency in treating AIDS. 

5. Inhibits and reduces the occurrence and progression of cardiovascular diseases, reduce risk of arteriosclerosis, cardio-cerebrovascular disease and heart disease 

Applications

1. Applied in pharmaceutical field
2. Applied in cosmetics field.
3. Applied in health products field.
 

Certificate of Analysis:

Item	Specification	Results	Methods
Marker Compound	Resveratrol 99%	99.22% Conform	UV
Appearance & Color	White Fine Powder	Conform	GB5492-85
Odor & Taste	Characteristic	Conform	GB5492-85
Plant Part Used	Skin	Conform
Extract Solvent	Water	Conform
Bulk Density	0.4-0.6g/ml	0.40-0.50g/ml
Mesh Size	80	100%	GB5507-85
Loss on Drying	≤5.0%	3.25%	GB5009.3
Ash Content	≤5.0%	1.35%	GB5009.4
Solvent Residue	Negative	Conform	GC
Heavy Metals
Total Heavy Metals	≤10ppm	<3.70ppm	AAS
Arsenic (As)	≤1.0ppm	<0.45ppm	AAS(GB/T5009.11)
Lead (Pb)	≤1.0ppm	<0.45ppm	AAS(GB5009.12)
Ca-dmium	<1.0ppm	Not Detected	AAS(GB/T5009.15)
Me-rcury	≤0.1ppm	Not Detected	AAS(GB/T5009.17)
Microbiology
Total Plate Count	≤5000cfu/g	<1000cfu/g	GB4789.2
Total Yeast & Mold	≤300cfu/g	<100cfu/g	GB4789.15
Total Coliform	≤40MPN/100g	Not Detected	GB/T4789.3-2003
Salmonella	Negative in 25g	Not Detected	GB4789.4
Staphylococcus	Negative in 10g	Not Detected	GB4789.1
Packing and Storage	25kg/drum Inside: Double-deck plastic bag, outside: Neutral cardboard barrel & Leave in the shady and cool dry place
Shelf Life	3 Year When Stored properly
Expiration Date	3 Years

Category	Product Name	Specification	Test Method
Anthocyanidins/ Proanthocyanidins	Cranberry extract	Proanthocyanidins 1%-50%; 4:1-100:1	UV/DMAC/EP/ β-Smith
	Bilberry extract	Anthocyanidins 1%-25%; 4:1-100:1	UV
	Aronia extract	Anthocyanidins 10%-25%	UV
	Black rice extract	Anthocyanidins 25%; C3G 20%; 4:1-100:1	UV
	Mulberry extract	Anthocyanidins 1%-25%; 4:1-50:1	UV
	Purple sweet potato extract	Anthocyanidins 10%	UV
	Black chokeberry extract	Anthocyanidins 10%-25%	UV
	Roselle extract	Anthocyanidins 25%; 4:1-10:1	UV
	Black bean skin extract	Anthocyanidins 1%-25%	UV
	Black currant extract	Anthocyanidins 25%; 4:1-50:1	UV
	Acai berry extract	Anthocyanidins 25%; 4:1-50:1	UV
	Elderberry extract	Anthocyanidins 25%; 4:1-10:1	UV
	Black carrot extract	Anthocyanidins 1%-25%; 4:1-100:1	UV
	Raspberry extract	Flavone 10%; Anthocyanidins 15%	UV
	Pitaya extract	Anthocyanidins 1%-5%; 4:1-100:1	UV
	Cinnamon extract	Proanthocyanidins 50%; 4:1-100:1	UV