Izicelo Zomkhiqizo
1. Emkhakheni wezokwelapha: Ingasetshenziswa njengesithako sezidakamizwa esingaba khona ekwelapheni izifo ezithile ezihlobene nokuvuvukala kanye ne-metabolism.
2. Emikhiqizweni yezempilo:Kwengezwe emikhiqizweni yezempilo ukusiza ukuthuthukisa umthamo we-antioxidant nokulawula imetabolism.
3. Embonini yokudla:Isetshenziswa njengesengezo semvelo sokulwa ne-antioxidant ekudleni ukwandisa impilo yeshalofu yokudla.
Umphumela
1. Umphumela we-Antioxidant: Ingasusa ama-radicals mahhala futhi inciphise ingcindezi ye-oxidative.
2. Anti-inflammatory: Siza ukunciphisa ukuvuvukala emzimbeni.
3. Lawula i-metabolism:Kungase kube nomthelela ku-carbohydrate kanye ne-lipid metabolism.
Isitifiketi Sokuhlaziya
Igama Lomkhiqizo | I-Green Coffee Bean Extract | Ukucaciswa | Izinga Lenkampani |
Usuku Lokukhiqiza | 2024.8.4 | Idethi yokuhlaziya | 2024.8.11 |
Inombolo yeqoqo. | BF-240804 | Usuku Eliphelela ngalo | 2026.8.3 |
Izinto | Imininingwane | Imiphumela |
I-Chlorogenic acid | ≥50% | 50.63% |
Ukubukeka | Brownimpushana ephuzi | Iyahambisana |
Iphunga & Tasted | Isici | Iyahambisana |
Sieve Analysis | 80-100Imeshi | Iyahambisana |
I-caffeine | ≤awu 50ppm | 36ppm |
Ukulahlekelwa Ekumisweni | ≤ 5.0% | 3.40% |
Okuqukethwe umswakama | ≤ 5.0% | 2.10% |
Insimbi Enzima | ||
Ingqikithi Yensimbi Enzima | ≤ 10 ppm | Iyahambisana |
Ukuhola (Pb) | ≤ 2.0 ppm | Iyahambisana |
I-Arsenic (As) | ≤ 2.0 ppm | Iyahambisana |
I-Cadmium (Cd) | ≤ 1.0 ppm | Iyahambisana |
I-Mercury (Hg) | ≤ 0.1 ppm | Iyahambisana |
I-Microbiologyl Ukuhlola | ||
Inani Lepuleti Eliphelele | ≤1000 CFU/g | Iyahambisana |
Imvubelo & Isikhunta | ≤100 CFU/g | Iyahambisana |
E.Coli | Okubi | Iyahambisana |
I-Salmonella | Okubi | Iyahambisana |
Iphakheji | Ipakishwe esikhwameni sepulasitiki ngaphakathi nesikhwama se-aluminium foil ngaphandle. | |
Iphakheji | 1kg/ibhodlela; 25kg/isigubhu. | |
Isitoreji | Gcina endaweni epholile neyomile, gwema ukukhanya okunamandla nokushisa. | |
I-Shelf Life | Iminyaka emibili uma igcinwe kahle. | |
Isiphetho | Isampula Lifanelekile. |