hangover and Liver protection ingredients,Dihydromyricetin 50%-98%

Dihydromyricetin

Other names: Ampelopsin, ampeloptin
Chemical name: (2R,3R)-3,5,7-Trihydroxy-2-(3,4,5-trihydroxyphenyl)chroman-4-one
Botanical origin: Ampolopsis grossedentata W.T.Wang. Or vine tea
Part of the plant used: Stems and Leaves
Specifications: Dihydromyricetin ( DMY ) 50%, 80%, 90%, 98% (HPLC)
CAS No. : 27200-12-0
Molecular structure & weight: C15H12O8, 320.25
Extract solvents: Ethanol & water
Appearance: Fine white crystalline powder for the 98% above, the low content powder is light greenish white.
Solubility: Easy soluble in hot water, hot ethanol and acetone, soluble in ethanol, methanol, slightly soluble acetic ether, insoluble in chloroform, petroleum ether.
Stability: Stable in heat, but when heated to 100℃ above, it will be oxidized irreversibly. It is stable in acidity and neutral solution. Water solution of DMY will change slightly if heated above 80 Celsius degree.
Taste: The DMY taste slightly bitter, it affect the drink very little and the dosage is very small. KINGHERBS can also offer de-bitterness DMY for your specially formula.

Ampelopsis grossedentata is called Teng Cha in China, as a Chinese Herbal Medicine it has a glycol flavor, the nature is cool; it can alleviate fevers, drunkness, cure rheumatism, strengthen physique, diuresis, and many other functions.
Ampelopsis grossedentata contains rich flavones, amino acids, vitamins; proteins and essential trace element.
The flavones are mainly dihydromyricetin, myricetin, quercetin, quercetin-5-O-β–D-glucoside, taxifolin, apiin.

Dihydromyricetin applications:
Protect liver, HELP recovery from drunkness. Dosage range suggested for hangover 1-8mg/kg body weight, based on DHM 80%,
Clear the free radical,
Anti-oxidation,
Diminish inflammation,
Anti-fungi/bacterium,
Preventing the forming of the thrombus,
Anti-tumour, especially it is under researches for leukemia, nasopharyngeal darcinoma/NPC,
Used in feed as antioxidant, controlling E.coli, aflatoxin, mold in the feed,
Helps improving the taste and flavors of the poultry meat.