Phycocyanin 파우더

Phycocyanin 파우더 란?

Phycocyanin은 Spirulina에서 분리 된 아름다운 외관을 가진 암청색 분말입니다.그것은 단백질, 훌륭한 천연 식용 색소, 그리고 좋은 건강 식품입니다.미국 FDA의 승인을 받은 천연 청색 색소다.유럽연합 (eu)은 알긴산을 채색식품원료로 등재했고 식품에서의 사용은 제한되지 않는다.조류 청색단백질은 세포 내 단백질의 일종으로, 추출물이 청색이기 때문에 얻어진 추출물 강수에 용해된 깨진 스피룰리나 세포를 통해, 그래서 조류 청색단백질의 이름입니다.해조류 파란색 단백질에는 다양 한 아미노산과 항 산화 물질, 이것은 건강 제품에서 널리 사용 되어 왔고, 화장품, 식품 첨가 제와 다른 분야이다.

그 Phycocyanin Green 제공 분말 스프링 기술은 Spirulina에서 농도, 원심 분리 및 여과 과정을 통해 온화한 방법으로 추출되며 전체에 첨가제로 물만 첨가되어 매우 안전한 천연 파란색 안료입니다.그것은 단백질이 풍부하고, γ-linolenic 산성 지방산, 그리고 8 종류의 아미노산을 필요로하는 인간의 몸은, 쉽게하는 인간의 몸을 식별하고 미량 영양을 흡수하는 높은 영양 가치를 가 진다.

Green Spring Technology는 2000년에 설립되어 천연, 안전, 유기농 식물 추출물을 고객에게 제공하기 위해 최선을 다하고 있습니다.Halal, Kosher, COSMOS, BRC, IFS, FDA, ISO 등과 같은 여러 인증을 통과했습니다.그린스프링은 품질관리를 엄격하게 시행하는 체계적인 품질관리 시스템을 갖추고 있습니다.모든 제품은 추적이 가능하며 미국 약전, 일본 약전, 유럽 약전 등 국제 표준을 준수한다.우리는 권위있는 제3자 테스트 보고서를 제공할 수 있습니다.

규격: 

규제:

EU 규정에 부합한다.

Benefits:

Anti-inflammatory

Phycocyanin inhibits the oxidative luminescence reaction of luminal under alkaline conditions by acting on the phagocytic respiratory burst, resulting in the reduction of free radicals (-OH, H2O2, RO-) and excess peroxides. There is evidence that reactive oxygen species such as superoxide anion, hydrogen peroxide, and hydroxyl radicals, can cascade arachidonic acid, resulting in mast cell degranulation and release of histamine, 5-hydroxytryptamine, tumor necrosis factor, and other inflammatory mediators. Phycocyanin happens to be able to scavenge peroxide, hydroxyl, and alkyl radicals.

Hepatoprotection

A study of the pharmacological activity of phycocyanin against hepatotoxicity induced by R-(+)-longifolium menthone and CCl4 in rats showed that phycocyanin significantly reduced the hepatotoxicity induced by the production of large amounts of free radicals by both compounds. Phycocyanin significantly reduced the phagocytosis and the associated respiratory burst activity of chytridial cells, which was based on the principle that phycocyanin reduced the tumour necrosis factor TNF-α produced by oxidative stress and nitric oxide produced in the hyperthyroid state. Thus, the hepatoprotective effect of phycocyanin is mainly attributed to its inhibition of the production of reactive metabolites in oxidative reactions and its effective elimination of free radicals.

Elimination of Cataracts

Phycocyanin inhibits D-galactose-induced apoptosis of human lens epithelial cells (LECs) via mitochondrial and unfolded protein response pathways. Lens epithelial cell apoptosis is an important cause of cataract formation, and prevention of LEC apoptosis could be a therapeutic strategy for cataracts. The experimental results showed that phycocyanin could reduce the incidence of sodium selenite-induced cataracts by regulating the levels of antioxidant enzymes in vivo and ex vivo, such that oxidative stress in vivo was reduced.

Protection of Blood Vessels

Experiments have confirmed that the phycocyanin in Spirulina inhibits the generation of reactive free radicals and cyclooxygenase-2, thus increasing the level of antioxidant enzymes in the body, effectively improving the inflammatory damage caused by oxidative stress in atherosclerotic animals, and has the effect of regulating blood lipids.

Applications:

In Healthy Food:

Phycocyanin can improve the metabolism of skin cells, resist the attack of free radicals, and keep the skin smooth and delicate. In addition, algal blue protein has the effect of lowering blood pressure, lowering blood fat, reducing fatigue, etc., which helps to enhance the health of the body.

In Cosmetics:

Collagen and hyaluronic acid, which are contained in Phycocyanin powder, can penetrate into the deeper layers of the skin to improve the elasticity and firmness of the skin, preventing the skin from sagging and developing wrinkles. It can also lighten melanin, brighten skin tone, effectively fight oxidation and protect skin from environmental stimuli such as UV rays.

In the Food Field:

The antioxidant effect of phycocyanin powder is very significant, which can inhibit lipid oxidation reactions in food, prolong the shelf life of food, maintain the color, taste and nutrient content of food, and improve the quality of food. In addition, algal blue protein can be added to products such as dairy products, meat products, fruit juices, and dietary supplements to increase their nutritional value.