What Can We Do With Apple Polyphenols? Do You Know That It Can Stop Bad Breath?

- Feb 22, 2017-

HOW MUCH DO YOU KNOW ABOUT APPLE POLYPHENOLS?

Apple polyphenols are common in apples with benzene rings and are combined with multiple hydroxyl chemical constituents.  Apple polyphenols mainly include flavan-3-ol, flavonols, hydroxybenzoic acids, dihydro chalcone anthocyanins and other five categories. Apple polyphenols purelight yellow brown powder, slightly apple flavor, slightly bitter taste, soluble in water and ethanol.


Do you know the application of Apple polyphenols ?

Apple polyphenols can be applied to functional food

As the apple polyphenols with the prevention of high blood pressure, anti-tumor, anti-aging, anti-mutation, anti-radiation, anti-allergy, anti-caries, enhance muscle strength and other health care functions, it can be used for the development and production of functional food to meet people's food Health care needs.


Apple polyphenols can be applied to aquatic products

The stench of fish is mainly trimethylamine. In the deodorization test, trimethylamine and apple polyphenol were mixed and the amount of volatile trimethylamine was determined by gas chromatography. It was found that with the increase of apple polyphenol concentration, the volatile trimethyl The amount of volatile trimethylamine can be reduced by50% when the content of apple polyphenols is 200 μg / mL.


Apple polyphenols can be applied to chewing gum

Halitosis is caused by a variety of reasons, resulting in the main component of stench gas sulfur-containing amino acid produced methyl mercaptan. In the deodorization test, sulfur-containing methionine as the matrix, adding oral bacteria containing oral saliva, 37 ℃ role in the production of methyl mercaptan. When the addition of apple polyphenol 300μg / mL, the amount of methyl mercaptan production decreased by more than 50%, when the amount of 1200μg / mL, the production of methyl mercaptan was completely inhibited. In the human body experiment, in the form of chewing gum, chewing without apple polyphenols colloidal, chewing after the mouth of the methyl mercaptan content immediately began to increase; chewing with apple polyphenol 0.25% of the gum, after 30min Methylphenol began to increase; apple polyphenol content of 0.5%, 60min after mastication began to increase, so the apple polyphenols have a good role in the suppression of bad breath can be applied to the production of chewing gum,.


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