Bilberry Extract                    Anthocyanidins 5%~25%UV

Black Currant Extract         Anthocyanidins 1%~25%UV, Anthocyanins 1%~36%HPLC

Blueberry Extract                Anthocyanidins 5%~25%UV, 花Anthocyanins 5%~25%HPLC


Anthocyanidins, with chemical formula C15H11O6, is a water-soluble plant pigment, which is present in the vacuole of cytosol and clarified as a flavonoid compound. Its glucosidic bond with carbohydrates becomes anthocyanin. It is related with the changes of flower or leaf color. The color would be red if the cytosol is in acidity, while it would be blue in alkalinity. Anthocyanidins is kind of natural antioxidant.

Anthocyanidins bring many benefits to the human being. Essentially, Anthocyanidins are a kind of potent antioxidants that protect the body from the harmful material called free radicals. Anthocyanidins’ scavenging capacity of free radical is 50 times stronger than that of vitamin E, 20 times than that of vitamin C. Anthocyanidins can be 100% absorbed by the body, that after taking 20 minutes, it can be detected in the blood and can be maintained long up to 27 hours. Unlike other antioxidants, Anthocyanidins have the ability to cross the blood-brain barrier and directly protect the central nervous system of the brain. Anthocyanidins also enhance blood vessel elasticity, improve circulation and improve the smoothness of the skin, inhibit inflammation and allergies, and improve joint flexibility.

Anthocyanidins are now used as a nutritive substance in food. Anthocyanidins mainly prevent cells from aging, prevent cancer, prevent atherosclerosis and prevent fatty liver. Anthocyanidins are a natural food additive that has no side effects on the human body.




Cranberry Extract           OPC 5%~60%UV, Anthocyanidins 5%~25%

Lingonberry Extract       OPC 5%~60%UV, Anthocyanidins 5%~25%

Mulberry Extract             OPC 25%UV, Anthocyanidins 25%

Grape Seed Extract         OPC90%~98%UV, Polyphenols 50%~90%UV

Pine Bark Extract           OPC 90%~98%UV


Proanthocyanidins are a class of polyphenol compounds of flavanols and their polymers. Its common feature is that Anthocyanidins are produced when heated in an acidic medium, that’s why it is called ProAnthocyanidins. ProAnthocyanidins, which is a kind of pigment, are found in a wide range of plants.

Structurally, ProAnthocyanidins are composed of different amounts of catechins or epicatechin. The simplest ProAnthocyanidins are catechins, or epicatechin, or dimers of catechins and epicatechin. Besides, there are as well as trimers, tetramers and the like until decamers. According to the size of the degree of polymerization, usually two to pentamers called Oligomeric ProAnthocyanidins (called OPC), the pentamers above called Polymeric Procyanidin (called PPC).

ProAnthocyanidins have strong antioxidation and elimination of free radicals and can effectively eliminate superoxide anion radical and hydroxyl radical. It is also involved in the metabolism of phosphoric acid & arachidonic acid, also involved in protein phosphorylation, to protect the lipid peroxidation damage. ProAnthocyanidins are a powerful metal chelator that is chelating metal ions to form inert compounds in the body. It can protect and stabilize vitamin C and contribute to Vitamin C absorption and utilization. ProAnthocyani-dins are widely distributed in the skin, shell, seeds, nucleus, flowers and leaves of many plants. The grape seeds contain the highest content of proAnthocyanidins with rich varieties.

Extensive tests have been proved that proAnthocyanidins are fantastic tonic that is non-toxic, non-carcinogenic, non-antigenic, and would not lead to fetal malformations.




Apple Extract                                    Polyphenols70%~80%UV

Echinacea Purpurea Extract          Polyphenols4%~7%HPLC/UV

Green Tea Extract                            Polyphenols 30%~98%UV


Polyphenols refers to a group of chemical elements in plants, which play a role in color in some plants, such as autumn leaves.

Polyphenols have a strong antioxidant effect, which are called “type VII nutrients.” It refers to the molecular structure of a number of phenolic hydroxyl group of plant components in general, including flavonoids, tannins, phenolic acids and anthocyanins and other phenols, which are found in botanical foods with potential health promotion benefits. It is found in some common plant foods such as cacao beans, tea, soy, red wine, vegetables and fruits. The unique ingredients that give chocolate are polyphenols, which are natural ingredients found in cocoa beans. Compared with other foods, the content of polyphenols in cocoa beans is particularly high.

Many polyphenolic extracts, for example from grape skin, grape seeds, olive pulp and maritime pine bark are sold as ingredients in functional foods, dietary supplements and cosmetics without any legal health claims. Some of them have self-affirmed GRAS status in the US. There are no recommended Dietary Reference Intake levels established for polyphenols.

The diverse structures of phenolic compounds prohibit broad statements about their specific health effects. Further, many purported health claims for specific polyphenol-enriched foods remain unproven.