OTHER EXTRACTS

 

WE OFFER A LARGE CATALOGUE OF INNOVATIVE, TOP-QUALITY NATURAL EXTRACTS

Working with only the best raw materials with guaranteed botanical identity
Using the most advanced extraction technologies
 Manufacturing in compliance with the most pertinent food safety and quality standards
To provide innovative concepts such as our Full Plant Profile®

CLICK TO KNOW OUR MORE POPULAR STANDARDS:

OLIVE

OLIVE
Olea europaea L.

Leaves
4 - 40% Oleuropein
30 - 98% Oleanolic acid

Fruit
1.5 - 20% Hydroxytyrosol and derivatives
6 - 40% Maslinic acid

ARTICHOKE

ARTICHOKE
Cynara scolymus L.

2 - 5% Cynarine and derivatives

SAFFRON

SAFFRON
Crocus sativus L.

1 - 3% Safranal
2 - 8% Crocins

GRAPEVINE & WINE

GRAPEVINE & WINE
Vitis vinifera L.

Grape
(whole fruit) 20 - 95% Total polyphenols

Seed*
20 - 95% Proanthocyanidins

Leaf
5 - 20% Flavonoids

Skin
10 - 50% Polyphenols
0,5 – 5% Anthocyanins

Grapevine
0,05 – 5% Resveratrol and derivatives

Wine
30% Polyphenols
Wine powder

*Only Grape seed products are certified Kosher.

RHODIOLA

RHODIOLA
Rosavins

3 - 5% Rosavins

1 - 2% Salidroside

POMEGRANATE

POMEGRANATE
Punica granatum L.

10 - 40% Punicalagins

HORSETAIL

HORSETAIL
Equisetum arvense L.

1 - 10% Silica

DANDELION

DANDELION
Taraxacum officinale Weber

Aerial part
2% Flavonoids (as rutin)

Root
20% Inulin

GUARANA

GUARANA
Paullinia cupana Kunth

2 - 22% Caffeine

FENNEL

FENNEL
Foeniculum vulgare Mill.

0,25 - 1% Anethol

PASSION FLOWER

PASSION FLOWER
Passiflora incarnata L.

2 - 4% Flavonoids (as vitexin)

ECHINACEA PURPUREA

ECHINACEA PURPUREA
Echinacea purpurea (L.) Moench

4% Cichoric acid and derivatives

4 - 8% Polyphenols

VALERIAN

VALERIAN
Valeriana officinalis L.

0,1 - 0,8% Valerenic acids

MILK THISTLE

MILK THISTLE
Silybum marianum (L.) Gaertn

10 - 50% Silymarin (HPLC)

10 - 80% Silymarin (Spectrophotometry)

HORSE CHESTNUT

HORSE CHESTNUT
Aesculus hippocastanum L.

16 - 20% Escin

CITRUS

CITRUS
Citrus sp.

50 - 90% Hesperidin

BLACK CURRANT

BLACK CURRANT
Ribes nigrum L.

2% Flavonoids

HOPS

HOPS
Humulus lupulus L.

3,5% Prenylated flavonoids
2,5% Xanthohumol
10% Bitter acids

RED CLOVER

RED CLOVER
Trifolium pratense L.

10 - 20% Isoflavones

SENNA

SENNA
Cassia angustifolia Vahl

6 - 20% Hydroxyanthracenic derivatives (Sennoside B)

SOY

SOY
Glycine soja Siebold & Zucc

10 - 40% Isoflavones

GREEN COFFEE

GREEN COFFEE
Coffea arabica L.

10 - 50% Chlorogenic acid and derivatives

ROSEMARY

ROSEMARY
Rosmarinus officinalis

5 - 20% Carnosic Acid

2 - 10% Rosmarinic Acid

5 - 20% Total Diterpenes

NETTLE

NETTLE
Urtica dioica L.

Root
0.8% Total sterols

Leaves
Ratio 4 - 6:1

SAGE

SAGE
Salvia officinalis L.

2 - 10% Polyphenols
2 - 15% Ursolic acid

CRANBERRY

CRANBERRY
Vaccinium Macrocarpon Ait.

1 - 80% Proanthocyanidins

BILBERRY

BILBERRY
Vaccinium myrtillus L.

0,5 - 36% Anthocyanins

GINGER

GINGER
Zingiber officinalis Rosc.

5 - 20% Gingerols

ST. JOHN’S WORT

ST. JOHN’S WORT
Hypericum perforatum L.

0.05 - 0.3% Hypericin

OUR INGREDIENTS ARE CERTIFIED FOR KOSHER CONSUMPTION
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