Results of research on ursolic acid bioavailability

On March 15th, SanlengBio released that the company together with domestic well-known institutions had achieved significant research results on bioavailability of the Ursolic Acid study recently, thus expanding the transformation of scientific research achievements of Ursolic Acid, as well as the application value of product commercial field.

Antibiotic use tendency in animal feed is gradually reduced in the world. It can be realized by depending on extractive of pure natural persimmon leaves!

Nowadays, quantity demanded of meat is extremely considerable. Animals of artificial feeding occupy the high proportion. When it comes to feeding, we have to mention animal feed. Recently, KFC, McDonald’s and Starbucks or other western catering magnates target at “reducing antibiotic meat”. In the latest statement of Costco official website, it is promised that in the end of 2020, the goal of “comprehensively reducing meat antibiotics” will be achieved. One of the reasons that meat contains antibiotics is that animal feed adds antibiotics.

Dr. Li Yuanchao of Shanghai Institute of Materia Medica, Chinese Academy of Sciences Visited Guilin SanLengBio and Promoted Triptolide Cooperation Project

On January 23, 2018, Dr. Li Yuanchao of Shanghai Institute of Materia Medica, Chinese Academy of Sciences and his party visited Guilin SanLengBio to discuss and promote the triptolide cooperation project.

Dr. Li has been working in Shanghai Institute of Materia Medica since 1991 and has served as the team leader, researcher, and doctoral supervisor of the research group.

Guilin SanLengBio Innovate Bitter Orange Neohesperidin Production Process

Guilin SanLengBio has been innovating the traditional extraction of neohesperidin from the bitter orange with its tireless, persevering spirit of exploration and rigorous, pragmatic, strict requirements, bold innovation, and repeated proofs. Guilin SanLengBio has completed the verification of the production process from the raw material bitter orange to the finished product neohesperidin.

Guilin SanLengBio Intends to Acquire 500 tons Bitter Orange Raw Material

Bitter orange is a dried young fruit of Citrus aurantium L. and its cultivars of the Rutaceae family. Young fruits are picked between May and June every year or picks up its young fruit after naturally falling off. The young fruit is dried after the impurities are removed or treated with low-temperature drying. Bitter orange is the main raw material for the production of neohesperidin and naringin. During the new period of bitter orange production, Xiaobing Tang, the chairman of Guilin SanLengBio and Wude Mao, general manager, went to Xingan County of Jiangxi Province Yichang City of Hubei Province, Yiyang City of Hunan Province and Nanjing County of Fujian Province, etc to inspect and purchase raw materials.

Monk Fruit Sweetener – Good or Bad?

With many people now avoiding sugar, natural alternative sweeteners have stolen the spotlight.

One popular sweetener is monk fruit sweetener, also called monk fruit extract.

Monk fruit sweetener has been around for decades, but has recently grown in popularity since it’s become more readily available.

It is natural, contains zero calories and is 100–250 times sweeter than sugar. It is also thought to have antioxidant properties.

But is it really as great as it seems? This article reviews the evidence.

Monk Fruit vs. Stevia: Which Sweetener Should You Use?

What is monk fruit?
Monk fruit is a small, green gourd that resembles a melon. It’s grown in Southeast Asia. The fruit was first used by Buddhist monks in the 13th century, hence the fruit’s unusual name.

Fresh monk fruit doesn’t store well and isn’t appealing. Monk fruit is usually dried and used to make medicinal teas. Monk fruit sweeteners are made from the fruit’s extract. They may be blended with dextrose or other ingredients to balance sweetness.

Why Everyone’s Going Mad for Monk Fruit

Most of us probably couldn’t pick out a monk fruit in the produce aisle, and truth be told, it’s not likely to catch your attention amidst luscious lemons, colorful apples, and vibrant oranges. But the monk fruit is getting a great deal of attention these days from health-conscious foodies, sugar-free devotees, and those in the diabetes community.

Monk fruit, or lo han guo, is a small green melon native to southern China and named after the monks who first cultivated it centuries ago. The health benefits of the fruit have been well-known in Traditional Chinese Medicine (TCM) for decades, but its sweet little secret is finally making it into the wellness mainstream.

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