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oleanolic acid

30% 98%
Oleanolic acid [Molecular Formula]: C30H48O3 ; [Molecular
post: yuanlan2001
rosmarinic acid

98%
Rosmarinic acid [Molecular Formula]: C18H16O8, [Molecular
post: yuanlan2001
sodium aescinate

98%
Sodium Aescinate Mostly ingredient:natrium salt of Aescin
post: yuanlan2001
alpha lipoic acid

99%
Alpha lipoic acid [Molecular Formula]: C8H14O2S2, [Molecul
post: yuanlan2001
quercetin

98%
Quercetin 98% [synonyms]:3,5,7,3?4?-Pentahydroxyflavone [H
post: yuanlan2001
oxymatrine

98%
Oxymatrine 98% [synonyms]:Ammothamnine Oxymatrine ;Matri
post: yuanlan2001
matrine 98%

98%
matrine 98% [synonyms]:Lupanidine [Herb source]:Found in Eu
post: yuanlan2001
fumalic acid

98%
Fumalic acid [Herb source]: Found in the Ferula assafoeti
post: yuanlan2001
bergenin98%

98%
Bergenin98% [plant origin]: Saxifragaceae phytoliths cabbag
post: yuanlan2001
resveratrol

98%95%
Resveratrol PLANT ORIGINAL: Polygonum cuspidatum Sieb. P
post: yuanlan2001
lutein

0
95%90%
Lutein Appreance: Orange fine powder or slurry - yellow
post: yuanlan2001
taxifolin

98%95%
Taxifolin [Molecular Formula]: C15H12O7, [Molecular Weigh
post: yuanlan2001
capsaicin

99%95%98%50%75%80%
Capsaicin Principal constituent: Capsicine extraction orig
post: yuanlan2001
rutin

98%95%
Rutin [Molecular formula and molecular weight]: C17H30O16;
post: yuanlan2001
food and feed grade lutein powder

5-80%
Food grade lutein powder is obtained from marigold flower un
post: stxlyolanda
monascus red

color value E1%, 1cm:100-150
Monascus red is obtained from high quality rice and soybeans
post: stxlyolanda
marigold oleoresin

100-160g/ kg
Marigold oleoresin is obtained from fermented marigold flowe
post: stxlyolanda
paprika oleoresin

40000-200000cu
Paprika oleoresin, belonging to carotenoid pigments, is a ki
post: stxlyolanda
capsicum oleoresin 10%

10% Capsicum Oleoresin
The product originates from the dried fruits of Capsicum ann
post: f6j2ming1
95% natural capsaicin

95% Natural Capsaicin
In edible pepper, the materials which have spice taste are g
post: f6j2ming1
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