Olive fruit extract mainly contain schizophylline and its glycosides, flavonoids and their glycosides, biflavonoids and their glycosides, low molecular tannins and other components. Schizotropins are the main active ingredients. The main components of the olive leaf extract are the iridoid anthraquinones, and the most active ones are oleuropein (Oleuropein) and hydroxytyrosol (Hydroxytyrosol). It is widely used in health products and cosmetics.
Function
1. Broad-spectrum antibacterial effect
olive fruit extract have full effect on infectious and malignant microorganisms. It can stop the onset of symptoms such as colds and other viral diseases, fungal, mold and yeast invasions, minor and severe bacterial infections, and native parasite infections.
2. Antioxidant effect
olive fruit extract Oleuropein can protect skin cells from ultraviolet rays, prevent the decomposition of skin membrane lipids by ultraviolet rays, promote the formation of collagen protein in fibrocytes, reduce the secretion of fibrin cell gelase, and prevent the anti-glycan response of cell membranes. Protecting the fiber cells naturally resists the destruction of the skin caused by oxidation, and protects the skin from damage caused by UV rays, effectively maintaining the tenderness and elasticity of the skin and achieving the effects of helping and rejuvenating the skin.
3. Strengthen the immune system
Some physicians have successfully used olive fruit extract for the treatment of medically unexplained diseases such as chronic fatigue syndrome and fibromyalgia patients. This may be the result of its direct stimulation of the immune system.
4. Cardiovascular disease Some cardiovascular diseases also received good responses after using olive fruit extract Coronary heart disease appeared to respond well after treatment with olive leaf extract. According to laboratory and preliminary clinical studies, olive leaf extracts can reduce discomfort caused by inadequate arterial blood flow, including angina and intermittent claudication. It helps to eliminate atrial fibrillation (arrhythmia), reduce high blood pressure and inhibit oxidation to produce LDL cholesterol
Application
Certification of Analysis
Produce Name:olive fruit extract
Batch Number: ALD171110 Analysis Date:2017-11-12
Manufaccture Date:2017-1110 Expiry Date:2019-11-09
Batch Quantity: 100Kg
Items |
Standards |
Results |
Method |
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Physical and chemical analysis: |
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Description |
Brown Yellow Powder |
Qualified |
Visual |
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Taste&Odor |
Characteristic |
Qualified |
Organoleptic |
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Extract Solvent |
Ethanol/water |
Qualified |
TLC UV |
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Assay |
10:1 |
Qualified |
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Identification |
|
|
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Ash Content |
≤5.0% |
Qualified |
CP2015 |
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Loss on Drying |
≤5.0% |
Qualified |
CP2015 |
|
Mesh Size |
100% pass 80 mesh |
Qualified |
CP2015 |
|
Bulk Density |
40~60g/100ml |
Qualified |
CP2015 |
|
Tap Density |
60~90g/100ml |
Qualified |
CP2015 |
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Residue analysis: |
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Heavy Metal |
≤10ppm |
Qualified |
CP2015 |
|
Pb |
≤2.0ppm |
Qualified |
GB/T5009.12-2003 |
|
As |
≤1.0ppm |
Qualified |
GB/T5009.11-2003 |
|
Hg |
≤0.1ppm |
Qualified |
GB/T5009.17-2003 |
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Cd |
≤1.0ppm |
Qualified |
GB/T5009.15-2003 |
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Pesticides Residue |
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Hexachlorobiphenyl |
≤0.2ppm |
Qualified |
CP2015 |
|
Dichlorodiphenyltrichloroethane (DDT) |
≤0.2ppm |
Qualified |
CP2015 |
|
Microbiological: |
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Total bacterial count |
≤1000cfg/g |
Qualified |
GB/T 4789.2 |
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Yeast & Mould |
≤50cfu/g |
Qualified |
GB/T 4789.15 |
|
E.coil |
Negative |
Negative |
GB/T 4789.3 |
|
Salmonella |
Negative |
Negative |
GB/T 4789.4 |
|
Staphylococcus aureus |
Negative |
Negative |
GB/T 4789.10 |
|
Shigella sonnei |
Negative |
Negative |
GB/T 4789.5 |
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General Information: |
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Conclusion |
Conform to specification |
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Packing |
Packed in paper-drums and two plastic-bags inside. N.W:25kgs. I.D.35×H51cm |
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Storage |
Keep in cool & dry place.Keep away from strong light and heat. |
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Shelf life |
24 months under the conditions above and its original packaging. |