Chili pepper Extract

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Chili pepper Extract Function： Pepper can prevent heart disease Pepper can promote blood circulation, increase flexibility of blood vessels, reduce the chance of hardening of the arteries and help prevent cardiovascular disorders. Pepper but also rich in vitamin C, antioxidant effect, enhance the body resistance of the I, but also aging. Pepper and chilli and other spicy condiment can effectively help people lose weight. Spicy condiment eaters sweating, thus increasing the body's energy consumption.Capsicum Extract Supplier / Chili pepper Extract Powder Manufacturer / Chili pepper Exporter / Capsorubin Exporter chili pepper extract / Capsaicin/Capsicum frutescens L. extract /Capsicum annuum L. extract / hot pepper extract chili pepper P.E. / Capsaicin/Capsicum frutescens L. P.E. /Capsicum annuum L. P.E. / hot pepper P.E. Item name: chili pepper extract / Capsaicin Plant origin 1. English name: chili pepper extract / Capsaicin 2. Latin name: Capsicum frutescens L. extract 3. Chili pepper Extract botanical used part: fruit 1. Chili pepper Extract appearance :white needle crsytal 2. Chili pepper Extract active ingredients:. Capsaicinoids Capsaicin Dihydrocapsaicin 3. Chili pepper Extract specification: 98% 4. Chili pepper Extract test methods: HPLC Chili pepper Extract Storage Situation : Stored in a cool and dry well-closed container, keep away from moisture and strong light / heat. Chili pepper Extract Shelf Life:two years under well Storage situation and stored away from direct sun light. Chili pepper Extract Packaging: Drum, or as customer's requirement Chili pepper Extract Description： Red chilies contain high amounts of vitamin C and carotene (provitamin A). Yellow and especially green chilies (which are essentially unripe fruit) contain a considerably lower amount of both substances. In addition, peppers are a good source of most B vitamins, and vitamin B6 in particular. They are very high in potassium, magnesium, and iron. Their high vitamin C content can also substantially increase the uptake of non-heme iron from other ingredients in a meal, such as beans and grains. "Chilli, cayenne pepper and red pepper contain between 0.1 mg to 60 mg capsaicin per gram. Given that a tablespoon of ground spice weighs about 8 grams, one tablespoon of ground chili pepper would contain anywhere between 0.8 mg and 480 mg of capsaicin. The hotter the pepper, the more capsaicin it contains

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Xi‘an Shengtian Biological Engineering Co., Ltd.

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