Bilberry P. E.
English Name: Bilberry P.E.
Latin Name: Vaccinium myrtillus L.
Specification.: Anthocyanidin 25%
Test method: UV
Physical and Chemical Properties:
CAS NO: 528-58-5
Standard of quality:
|Appearance||Violet Fine Powder||Conformed|
|Analysis||Anthocyanidin≥25% by UV||25.18%|
|Heavy Metals||10ppm max.||Conformed|
|Loss on drying||≤5%||3.9%|
|Total Plate Count||≤1000cfu/g||Conformed|
|Yeast & mold||≤100cfu/g||Conformed|
Action: Anthocyanidin (a flavonoid) is the primary compound in bilberry fruit, building strong capillaries and improving circulation throughout the entire body. Anthocyanidins may prevent blood platelets from clumping together, which minimizes the risk of blood clots (associated with heart attack and stroke). Bilberry fruit contains tannins, a substance that acts as an astringent, stopping bleeding. The tannins and anthocyanidins may equalize each other when the whole bilberry fruit is used for medicinal purposes. Anthocyanidins increase rhodopsin production, a pigment that assists the eye's ability to adapt to light changes and enhances night vision. The tannins possess anti-inflammatory properties and as mentioned previously may relieve diarrhea.
Storage：Store in cool &dry place. Keep away from strong light and heat.
Shelf life：2 years when properly stored.
Packing：Double plastic bag of foodstuff inside, cardboard drum outside, (25kg/drum).
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