Loquat Extract

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[ Latin Name ] Eriobotrya japonica (Thunb.) Lindl. 
[ Plant Part Used ] Fruit & leaves
[ Appearance ]  Brown Yellow Powder 
[ Specification ] 10:1

[ Function ]
1. Prevent cancer, reduce the damage of viruses to them, prevent cells from becoming cancerous, and thus reduce the occurrence of cancer;
2. Protect the skin, it is rich in trace elements and vitamins, which can anti-inflammatory, sterilize and relieve itching;
3. Prevent colds and vomiting, inhibit the activity of influenza virus, and reduce its damage to the human body;
4. Enhance physical fitness, can improve the body's immunity, and is of great benefit to enhancing physical fitness;
5. Increase the release level of insulin, so as to achieve the effect of lowering blood sugar and preventing diabetes;
6. Nourish the lungs and relieve cough;
7. Anti-inflammatory and analgesic;
8. Slow down heart rate and lower blood pressure;
9. It can stimulate the secretion of digestive juice, help digestion and increase appetite;

About Loquat Extract
Loquat extract can be made from loquat leaves, and water is used as a solvent to extract the extract with loquat leaf saponins, flavonoids and amygdalin as the main medicinal components, the extracts are combined, filtered, and the filtrate is recovered from the solvent under reduced pressure and concentrated in vacuo.  The main nutrients in loquat extract are: sugar, protein, fat, cellulose, pectin, carotene, tannin, malic acid, trace elements and vitamins.
Loquat extract contains an important component called ursolic acid (UA), which is considered to be one of the most effective components of loquat leaf extract for diabetes treatment because it can protect pancreatic beta cells from oxidative stress and apoptosis, and promote insulin secretion This component can protect islet cells from oxidative stress and apoptosis damage, and promote insulin secretion. Loquat extract has the application of preparing oral medicaments for reducing phlegm, relieving cough, relieving asthma, anti-inflammation, anti-virus or hypoglycemic effect.