Mulberry Extract
[Product name]  Mulberry extract
[Latin name]  Movus alba L.,Morus nigra
[[Quality standard]
1.Active Ingredient: 1.Anthocyandins  5%-25% 2.Proanthocyanidins 5%-70%
2.Part used: Fruit
3.Appearance: Red or Violet-red fine powder
4.Mesh: 100% pass 80 mesh 
5.Odor: Characteristic
6.Loss On Drying: ≤5%
7.Sulphated Ash: <5%
8.Heavy metal: 5PPM
9.Residual Solvents: 0.05PPM
[Microbiology standard]
1.Total Plate Count: 1000CFU/gm
2.Yeast&Mold: 100CFU/gm       
3.Salmonella: Negative     
4.E.Coli: Negative
[Pharmacological Function]
Mulberry fruit (Morus Lhou Koidz.), a rich source of the major anthocyanin, cyanidin 3glucoside (C3G), has traditionally been used for the treatment of inflammatory conditions including rheumatic arthritis. In this study, we evaluated the efficacy of orally administrated methanolic mulberry fruit extract (ME) in carrageenan-induced arthritic rats, based on previously observed in vitro antioxidant and anti-inflammatory activities. A significant attenuation of hind paw inflammation characterized by fluid accumulation, uric acid production, and rheumatoid factors induced by carrageenan was observed following the intake of both ME (50 mg/kg of body weight) and C3G (10 mg/kg of body weight). Moreover, alterations in hematological parameters such as serum triglyceride, high-density lipoprotein-cholesterol, and atherogenic index following carrageenan administration were partially reversed by the administration of ME. It is concluded that dietary mulberry fruit extracts elicited protection against carrageenan-induced inflammation. 
[Package] Double plastic-bag inside, aluminum foil bag paper or fiber drum outside. N.W: 25kg/drum
[Storage] Store in cool and dry place and avoid light and heat.
[Shelf Life] 2 years