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7. Botanical Extract

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IMAHERB hot selling konjac powder

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7. Botanical Extract
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  • Product Description
Product name: Organic glucomannan konjac extract
Latin Name Amorphophallus konjac K.Koch
Appearance: white fine powder
Product Specification: 10:1,20:1 glucomannan 95%
CASNo:
Loss on drying: NMT5.0%
Acid insoluble Ash: NMT5.0%
Heavy metals: NM10ppm
Part used: Root
Test Method: HPLC/UV/TLC
Particle Size: >120 Meshes

Konjac is a plant that is found in China, Japan and Indonesia. The plant is part of the genus Amorphophallus. Typically, it
thrives in the warmer regions of Asia. Konjac Root P.E. is extracted from Konjac with white in physical appearance with no odor. It has high viscosity and transparency, and can be quickly dissolved. Glucomannan is a fiber-like substance traditionally used in food recipes, but now it is utilized as an alternative means of weight loss. Along with this benefit, konjac root p.e. contains other benefits forthe rest of the body as well.
Konjac is a kind of perennial herbage plant with low energy, low protein, and high dietary fiber.
Konjac contains more than ten kinds of amino acidrequired by human body, microelement and unsaturated fatty acid, it is effective in tumor resisting, blood pressure descending, blood sugar descending and weight losing. It is widely used in food, medicine, chemical engineering fields, etc.Product Function1.It has effect on prevention and treatment of diabetes.
2.It can prevent and reduce the incidence of intestinal system disease.

3.It can reduce the residence time of the harmful substances in the gastrointestinal, gall-hsiang, and effectively protect the
gastric mucosa, clean the stomach wall.

4.It can inhibit cholesterol, lowering blood pressure, lowering blood sugar, dilation of blood vessels, to prevent of
atherosclerosis and other cardiovascular disease.

5.It can control appetite and reduces body weight.
Product Application1. Applied in the pharmaceutical field;
2. Applied in the cosmetic field, it is a new generation of moisturizing agent;

3. Applied in the function food field.
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