Mulberry Fruit Extract
[ Specification ] 10:1
[ Detection method ] HPLC
[ Botanical Name ] Morus alba L.
[ Part Used ] Fruits
[ Appearance ] Red purple powder
COA of Mulberry Fruit Extract
Loss on drying: 3%
Heavy Metal: ＜10ppm
Residual Solvents: Eur.Pharm
Total Plate Count: ＜1000cfu/g Complies
Yeast ＆ Mold: ＜100cfu/g Complies
E.coli Negative: Complies
About Mulberry Fruit Extract:
The fruits of Mulberry are known in China as sanshenzi or simply sangshen.The fruit is botanically called a sorosis, because it is formed by the consolidation of many flowers. It is juicy and has a sweet taste with some sourness that is more prominent in the less mature fruits.
Mulberry Fruit Extract has been used as a medicinal agent to nourish the yin and blood, benefit the kidneys, and treat weakness, fatigue, anemia, and premature graying of hair. It is also used utilized to treat urinary incontinence, tinnitus, dizziness, and constipation in the elderly and the anemic,and can nourish and promote production of body fluid.
[ Storage ] Stored in dry and cool place, keep away from strong light and heat.
[ Shelf Life ] Two years when stored properly
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