Cinnamon Bark Extract 20% Proanthocyanidines

Tlhaloso ea Sehlahisoa:

Cinnamon ke moriana oa bohlokoa oa setso oa Machaena naheng ea heso, hape ke o mong oa mehloli ea linoko tse tsebahalang tsa linoko.

Cinnamon ke makhapetla a omileng a Cinnamomum cassia Presl, semela sa lauraceae, se chesang ka tlhaho le tatso e monate.E na le mesebetsi ea ho chesa mollo le ho thusa yang, ho leleka serame le ho kokobetsa bohloko, ho futhumatsa meridians le dredging meridians, le ho hotetsa mollo le ho khutlela tšimolohong.

Tšebeliso ea kantle ea sinamone e ka imolla ka katleho bohloko ba mafu a itseng a kang ramatiki.

Cinnamon polysaccharide e entsoe ka D-xylose le L-arabinose ka karo-karolelano ea 3: 4, 'me bophelong ba sebele e na le tekanyo ea karolelano ea 0.5%.

Hobane polysaccharide hangata e sebelisoa e le mofuta oa mofuta o sa tobang oa ho itšireletsa mafung lijong tsa bophelo bo botle, e ka boela ea sebelisoa ho matlafatsa 'mele, anti-hypoxia, anti-oxidation, anti-fatigue, joalo-joalo.

Cinnamon polysaccharides e ka fokotsa tsoekere haholo maling ho litoeba tsa liteko tsa lefu la tsoekere tse hlahisitsoeng ke alloxan, e bonts'ang hore li-polysaccharides li na le mesebetsi e meng ea tlhaho, joalo ka ho theola tsoekere ea mali, ho theola lipids tsa mali, ho theola serum lipid peroxides, le anticoagulation.Li-polysaccharides le tsona li na le ts'ebetso ea bohlokoa ea anticancer.

Ho sebetsa le karolo ea Cinnamon Bark Extract 20% Proanthocyanidines: 

Seso se khahlanong le mala:

Cinnamon e ka ntlafatsa ts'ebetso ea 'mele ea ho sila lijo, ea nolofatsa ts'ebetso ea mpa le mala, 'me ka nako e ts'oanang.

E ka felisa ho bokellana ha khase ka har'a tšilo ea lijo, 'me e na le phello ea ho imolla bohloko ba spasmodic ea gastrointestinal.

Atolosa methapo ea mali:

Cinnamic aldehyde e ka holisa methapo ea mali, ea theola khatello ea mali, ea khothalletsa phallo ea mali ea 'mele, ea kokobetsa mahlaba maotong le maoto le ho hanela ho makala.

Antibacterial:

Motsoako oa metsi oa sinamone o ka thibela haholo Staphylococcus aureus, Escherichia coli, Staphylococcus albicans, Shigella, Typhi le Candida albicans in vitro.

Anti-inflammatory:

Lintho tse sebetsang tsa motsoako oa metsi a chesang a sinamone ke polyphenols, 'me cinnamaldehyde le lihlahisoa tsa eona li na le liphello tse itseng tse khahlanong le ho ruruha.

Mochine oa phello ea eona e khahlanong le ho ruruha ke haholo-holo ka ho thibela tlhahiso ea NO, ha Trans-cinnamaldehyde e boetse e lebeletsoe hore e be novel NO inhibitor nakong e tlang.

Antioxidant le antitumor:

Cinnamon ke semela se nang le ts'ebetso ea antioxidant, e ka thibelang oxidation le ho felisa li-radicals tsa mahala tsa superoxide.

Thibelo le kalafo ea lefu la tsoekere:

Cinnamon proanthocyanidins ke likarolo tsa mantlha tsa lik'hemik'hale tse thibelang lefu la tsoekere, tse ka thibelang haholo ho se be le enzymatic glycation ea liprotheine tsa in vitro.

Tse ling:

Cinnamon e boetse e na le sedative, antispasmodic, antipyretic, e kokobetsa khohlela le liphello tsa expectorant, e eketsa lisele tse tšoeu tsa mali le aphrodisiac, ka nako e ts'oanang e sterilizing, e leleka likokoanyana le ho bolaea likokoana-hloko.Li-oxidizer li sebelisoa lijong.