Customization: | Available |
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Certification: | FDA, ISO |
Application: | Medicinal, Beauty, Edible |
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Product Information |
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Product Name |
White Kidney Bean Plant Extract |
Test Method |
UV |
Plant Source |
White Kidney Bean Plant |
Part |
Seed |
Appearance |
light yellow or white powder |
Odor |
Characteristic |
Active Ingredient |
2200 Unit/gram Min |
Taste |
Characteristic |
alpha-Amylase inhibition rate≥20% |
Specification |
inhibition rate≥20% |
|
Particle Size |
100% pass 80 mesh |
Grade |
pharmaceutical and food |
Product Details |
|
Introduction |
The seeds of the White Kidney Bean plant (Phaseolus vulgaris) are most commonly used in the extract. This plant is native to Europe, the Indies and Peru. This extract acts as a starch blocker to block alpha-amylase enzyme. The benefits of white kidney bean extract are numerous, with the most notable being its ability to block starches. White kidney bean extract may also be beneficial for lowering triglycerides, degenerative arthritis, coronary artery disease and obesity because of the ability it has to inhibit the body's digestion of complex carbohydrates. White kidney bean extract has the ability to block starches, so in effect it blocks the alpha-amylase enzyme, which plays an important role in digestion. Alpha-amylase is required for the metabolism of starchy carbohydrates, which are found in foods like potatoes, rice and pasta. |
Function |
1. It can effectively inhibit starch decomposition, which is good for losing weight; 2. With the function of protecting spleen and kidney; 3. Promoting the ordered split of WBC in mammals. 4. Have great curative effect of obesity, diabetes; 5. Invigorate the function of spleen, tonify kidney; 6. Be good for intestinal peristalsis. |
Application |
1. Applied in pharmaceutical field, it is usually made into tablets, capsule and granule to warm the kidney, strengthen the spleen and enhance human immunity. 2. Applied in food field, it is mainly used in kinds of beverage, liquor and foods to enhance human immunity and anti-aging. |