| Certification: | BRC, ISO, HACCP |
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| Assay Method: | HPLC-MS, HPLC |
| Application Form: | Injection |
| Application: | Food, Health Care Products |
| State: | Powder |
| Extract Source: | Fruit |
| Samples: |
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| Customization: |
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Audited Supplier Introduction:
Schisandra chinensis is an aromatic, woody vine that is native to northern and northeastern China . It is fully ripened in the fall and appears as numerous spikes of tiny, bright red berries. The berries have sweet, sour, hot, salty, and bitter tastes -- hence the Chinese name for schisandra, "Wu Wei Zi" (five-flavored herb).
Provides lignans to promote protection and healing of the liver
Schisandrin, one of the herb's active components, a lignan, works in response to hepatotoxin challenge to sustain hepatic mitochondrial reduced glutathione levels by stimulating mitochondrial glutathione reductase, as well as levels of liver ascorbic acid and alphatocopherol.
Schisandra's lignans have also exhibited strong protective effects on Phase I oxidative metabolism in carbon tetrachloride-damaged liver. Liver injuries may also be inhibited by schisandra's effect on normal inflammatory processes. Schisandra's lignans produce an inhibitory effect on macrophages' inflammatory leukotriene biosynthesis by suppressing the release of arachadonic acid.
| Schizandra chinensis Berry Extract | |
| Botanical source | Schisandra chinensis |
| Part used | Berry/Fruit |
| Place of origin | Jilin, China |
| Type of extraction | Ethanol & water |
| Specification | Schisandrin 1%-99% HPLC Schizandrol A 2% ~ 98% HPLC Schizandrin A 98% HPLC Schisandrin B 2%, 98% HPLC |
| Appearance | Brown fine powder |
| Odor & taste | Characteristic |
| Particle size | NLT 95% through 80 mesh |
| Heavy metals | <10ppm |
| Residual of solvent (ethanol) | <0.05% |
| Microbiological data | Total Plate Count ≤1,000cfu/g Total Yeast & Mold ≤100cfu/g E. Coli, Salmonella, Staphylococcus: Negative |
| Statements | Non-GMO, Non-Allergen Steam treated material (No IRR Material) |
Schisandra Quality Control:
Schisandra is a well known Chinese herb, The dried ripe fruits of both Schisandra chinensis and Schisandra sphenanthera have long been used as Wuweizi, although their chemical constituents and contents of the bioactive components are quite different.
Thin-layer chromatography (TLC) for identification of these two crude drugs
(1) Fruits of S. sphenanthera; (2) Fruits of S. chinensis; (3)Our Our S. chinensis P.E.; (4) mixed chemical markers (A: schizandrin; B: gomisin A; C: deoxyschizandrin; D: gomisin N ; E: schizandrin C).
Schisandra chinensis (northern Schisandra) is the preferred species in TCM and by Western professionals. It contains compounds called schisandrins (schisandrin, gomisin A, deoxyschisandrin, gomisin N and Schisandrin C) which are believed responsible for the therapeutic effects.
HPLC chromatogram of Our S. chinensis P.E.
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