Indian Bread P.E.

Indian Bread P.E. Chemische Eigenschaften,Einsatz,Produktion Methoden

• Composition

  Poria contains polysaccharides, triterpenes and fatty acids, Pachymose(84.2%）,and β-Poria polysaccharide (β-Pachyman),93% of the dry product. The triterpenoids include Pachymic acid, Tumuic acid, Granulic acid, Perforic acid, Songling acid, Songling new acid, etc. Fatty acids include caprylic acid and lauric acid.
  
  Figure 1 is the Poria cocos extract.

• Origin

  Poria cocos (Indian Bread Extract) is derived from the dried sclerotia of Poria cocos (Schw.) Wolf. Poria is an annual or perennial fungus. The ancient names are Fuling and Futu and also known as pine potato, pine ling, pine and cypress taro, etc. The main components of Poria extract are triterpenes and polysaccharides, which have the functions of invigorating the spleen, soothing the nerves, diuresis, and infiltration of dampness.

• Pharmakologie

  1. The effect of diuresis and swelling; 2. Effects on the digestive system; 3. The effect of preventing stones; 4. Anti-rejection effect; 5. Antibacterial and antiviral effects; 6. Anticonvulsant effect; 7. Anti-inflammatory effect;8. Whitening effect.

Indian Bread P.E. Anbieter Lieferant Produzent Hersteller Vertrieb Händler.

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