2023-06-09

Methylcobalamin is an endogenous vitamin B12, but it is more easily absorbed by the human body than vitamin B12, and has better conduction to nerves. As can be seen from its name, it contains the metal element cobalt. When methylcobalamin enters the human body, it can act quickly, accelerate the metabolism of folic acid and nucleic acid, and improve the excitability and transmitter levels of nerves. Read More

2023-06-02

Lycopene is a kind of carotenoid in plants, and it is also the main pigment of ripe tomato. Since it was first isolated from tomato, it is called lycopene. Lycopene widely exists in red fruits, such as tomato, watermelon, grapefruit, etc. Read More

2023-05-26

L-arabinose, also known as gum aldose and pectin sugar, is a kind of aldopentose with a chemical formula of C5H10O5. In nature, L-arabinose seldom exists in the form of monosaccharides, usually combined with other monosaccharides, and exists in the form of heteropolysaccharides in pectin, hemicellulose, pectic acid, bacterial polysaccharides and some glycosides. Read More

2023-05-17

Trypsin, a kind of protease, EC 3.4.4.4, is a serine proteolytic enzyme extracted from the pancreas of cattle, sheep, and pigs. In vertebrates, acts as a digestive enzyme. In the pancreas, trypsinogen, the precursor of trypsin, is synthesized and secreted as a component of pancreatic juice. Read More

2023-05-12

Shea butter contains 40%~50% vegetable oil, which also contains non-saponifiable repairing ingredients. Generally, the content of vegetable oil is less than 1%, and the proportion of ingredients such as shea butter is as high as 15%. It is not easy to be washed off by soap and facial cleanser, and it can also provide antibacterial and soft skin functions. Read More

2023-05-06

Inulin is a polysaccharide of plants, which is mainly composed of fructose. The most well-known plant polysaccharide is starch, so some people call inulin with similar functions as inulin. Inulin will not be digested and absorbed by the human body, and has water retention properties. Read More

2023-04-23

Glycosides are molecules that contain glucose residues bound to other nonsugar substances called aglycones (molecules with other sugars are polysaccharides). Preliminary experiments concluded that the tongue's taste receptors respond to glycosides and transduce the sweet sensation and lingering bitt Read More

2023-04-21

Stevia (/ˈstiːviə, ˈstɛviə/)[1][2] is a natural sweetener and sugar substitute derived from the leaves of the stevia plant native to Paraguay and Brazil. [3]The active compound is stevioside (mainly stevioside and rebaudioside),[4]: ‰54‰, its sweetness is about 50 to 300 times that of sugar,[5] heat Read More

2023-04-18

In the early 1970s, sweeteners such as cyclamate and saccharin were gradually reduced or removed from Coca-Cola's variant formulations. Therefore, Japan began to use stevia as a substitute, and the aqueous extract of its leaves produces purified stevioside, which was developed as a sweetener. In 197 Read More