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Soy
Isoflavones |
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Product Name |
Soybean P.E. |
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Latin Name |
Soybean P.E |
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Active Ingredient |
Isoflavones |
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Part used |
Seed |
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Appearance |
Yellow fine powder |
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Product Content |
Isoflavones ≥10% |
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Analytical Method |
HPLC |
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Product Origin |
Glycine max (L.)
Merri. |
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Action and Uses |
The isoflavone genestein in particular
appears to have a weak estrogenic effect. , However, at
higher concentrations and in different tissues, it
selectively can have an anti-estrogenic effect. So, it can
weakly bind to tissues that contain estrogen receptors. By
doing so, it may be able to stimulate that estrogen receptor
in a weak fashion compared to regular physiologic estrogen
or estrogen replacement. |
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Analysis |
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Product content |
Isoflavones ≥10% |
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Sieve analysis |
100% pass 80 mesh |
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Loss on Drying |
≤5.0% |
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Residue on Ignition |
≤5.0% |
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Heavy Metal |
<20ppm |
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As |
<2ppm |
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Residual Solvents |
Eur.Pharm.2000 |
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Microbiology |
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Total Plate Count |
<1000cfu/g |
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Yeast & Mold |
<100cfu/g |
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E.Coli |
Negative |
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Salmonella |
Negative |
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Conclusion |
Conform with specification |
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Storage |
Store in sealed containers at cool & dry
place. Protect from light, moisture and pest infestation
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Shelf life |
2 year when properly stored |
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