Экстракт свеклы порошок

Что такое экстракт пчелиного порошка?

Экстракт пчеловода порошок темно-фиолетовый мелкий порошок, полученный путем выбора свежего пчеловода, водной экстракции, очистки и распыления сушки. Он поддерживает питательные вещества и вкус свежего свежего свеклы, растворяется мгновенно и легко потребляется. Его активными ингредиентами являются бетен, феруловая кислота, олеанолиновая кислота, пектин, аминокислота и т.д.

Технология Зеленый источник (Green Spring) обеспечивает высококачественный порошок красной свеклы, который изготовлен из красного свеклы путем обезвоживания и распыления сушки. Он сохраняет естественный цвет, вкус и питательные вещества пчеловода и является бесплатным и чисто естественным.

Green Spring Технология является ведущей биотехнологической компанией в китае, которая получила множество сертификатов, таких как халал, кошер, космос, BRC, IFS, FDA, ISO и так далее. Она организует производство в строгом соответствии со стандартами ISO, HACCP и другими стандартами качества. Продукция соответствует самым высоким международным промышленным стандартам и соответствует стандартам ес EC396, ес 2023/915 и самым высоким стандартам на остатки растворителей. 

Технические характеристики: 

Правила:

Он соответствует правилам ес.

Benefits:

Improve Athletic Performance

Several studies have found that supplementing with beetroot juice improves the amount of oxygen absorbed by muscles during exercise. A 2019 study found that high doses of beetroot juice improved time trial results in experienced cyclists. Eating beets can improve exercise performance by increasing oxygen consumption and prolonging fatigue. To maximize the effects of exercise, the best time to use it is 2-3 hours before a training session or race. Beetroot juice promotes the production of nitric oxide in the muscles, increasing blood flow and oxygen levels.

Promotes Cardiovascular Health

Nitrates in beetroot are one of its main components that are beneficial to cardiovascular health. In the body, nitrates can be converted into nitric oxide (NO), an important vasodilator that helps relax the walls of blood vessels, thereby lowering blood pressure. In addition, the potassium content of beetroot helps to maintain heart health, as potassium is an essential mineral for maintaining heart rhythm and stable blood pressure. Studies have shown that regular consumption of beetroot improves blood vessel function and reduces high blood pressure, which may help prevent cardiovascular diseases such as heart disease and stroke. In addition, the antioxidant content of beetroot may also help lower blood cholesterol levels, further maintaining cardiovascular health.

Helps Lower Blood Pressure

A study published in the Journal of the American Heart Association points out that there is an organic nitrate in the beet plant, which is a key substance to help lower blood pressure. Nitrate can help increase the concentration of nitric oxide gas in the blood, which in turn helps to relax smooth muscle, relax blood vessels, and promote blood circulation, and the amount of nitrate in the beetroot is about 20 times more than that of the average vegetable.

Promote Digestion

Beetroot contains betaine which keeps the stomach neutralised and gives the body hydrochloric acid, which accelerates the body's absorption of protein and effectively aids digestion. When too much stomach acid can inhibit, too little can also stimulate the secretion of stomach acid to maintain the neutralization. Beetroot extract can indirectly maintain the health of the liver, gallbladder, spleen, kidney and other internal organs; with and choline, lecithin biochemical pharmacological function is an effective regulator of metabolism.

Reduces the Chance of Cancer

Betacyanin, a pigment in beetroot, is an excellent antioxidant with anticancer properties. In a 2011 study conducted by Howard University in Washington, D.C., USA, it was found that betacyanin could inhibit the growth of tumors in prostate or breast cancer cells, but the direct relevance of beetroot for cancer prevention requires further experimental evidence. However, the direct relevance of beetroot for cancer prevention has yet to be confirmed by further experiments.

Improve Anaemia

Beetroot powder is rich in folic acid and iron, consumption can prevent iron-deficiency anaemia, beetroot should be an ancient traditional therapy, is the treatment of a variety of blood disorders in an important drug, often eat beetroot powder, for prevention anaemia, prevention and treatment of various blood disorders.

Improves Blood Circulation to the Brain

Maintaining good blood circulation in the brain is a good way to help stimulate human cognitive ability, and may even prevent the development of dementia in old age. A 2011 study by Wake Forest University in Northern California reported that beetroot can slow down the deterioration of dementia. The reason for this is that beetroot improves vasodilatation, and its high folic acid content is the main reason for this.

Antioxidant

Beetroot contains folic acid and vitamin C (another strong antioxidant). Beetroot also contains potassium, calcium, sodium, magnesium, and nitrates. Potassium lowers heart rate and regulates metabolism. The other red compound is called betalains, another antioxidant and plant compound. All beets contain betaine antioxidants, a red and yellow pigment found in plants. Beets are also yellow in addition to red. Beetroot is rich in minerals, vitamins, and phytochemicals. As well as containing inorganic nitrates and phytochemicals, both of which are good plant compounds for health.

Applications:

In the Food Field:

Beetroot extract powder is often used as a natural pigment for colouring food. Its bright fuchsia colour can bring an attractive appearance to food products and increase consumers' appetite. In foods such as candies, pastries and beverages, beetroot powder can be used as a natural pigment to replace synthetic colours, giving foods a more natural and healthy colour. At the same time, beetroot powder also has good stability and light resistance, which can ensure the stability of the colour of food during processing and storage.