Lemon Myrtle (Backhousia Citriodora) Extract

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[ Other Name ] Lemon Myrtle Leaf Extract; Lemon Myrtle Extract; Backhousia Citriodora Leaf Extract
[ Latin Name ] Backhousia citriodora F. Muell.
[ Plant Part Used ] Leaf
[ Specification ] 10:1
[ Appearance ] Brown Yellow Powder

[ Function ]
1. Can act as a natural flavor enhancer and ingredient;
2. Anti-aging;
3. Calming and sleep-promoting;
4. Anti-oxidation;
5. Anti-inflammatory;
6. Antibacterial;
7. Anti-asthma;
8. Anti-allergy;
9. Anti-mutagenesis;
10. Neuroprotective effect;

About Lemon Myrtle (Backhousia Citriodora) Extract
The main nutrients of Lemon Myrtle Leaf Extract are dietary fiber, protein, fat, vitamins, minerals and amino acids, and contain substances such as polyphenols and citral. Studies have found that Lemon Myrtle Leaf Extract is rich in citral, which has antibacterial, anti-food pathogenic, anti-postharvest pathogenic, anti-skin infection, as well as anti-inflammatory and antioxidant properties. In addition, gallic acid and hesperidin are the main phenolic compounds in non-volatile lemon myrtle leaf extract, which have antibacterial and anti-inflammatory properties. Among them, gallic acid is a significant phytochemical widely present in nature and is famous for its excellent properties. It has powerful anti-asthma, anti-allergic, anti-mutagenic, anti-inflammatory and neuroprotective effects.
Other studies have found that lemon myrtle leaf extract (LME) can inhibit the production of inflammatory mediators such as nitric oxide (NO). Enzyme-linked immunosorbent assay and reverse transcription polymerase chain reaction (RT-PCR) showed that pretreatment with LME inhibited the protein expression and mRNA levels of proinflammatory cytokines such as interleukin IL-6 and tumor necrosis factor (TNF)-α. This activity suggests that Lemon Myrtle Leaf Extract can be used as a potential therapeutic agent with potent anti-inflammatory effects and can be used to improve inflammatory bowel disease.
In addition, Lemon Myrtle Leaf Extract is regulated as common foods in Australia and New Zealand, as traditional foods in the European Union, and are allowed as food ingredients in Japan and South Korea.