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Addition Of Plant Extracts In Health Food
Risun Bio-Tech Inc | Updated: Feb 23, 2017

Addition of Plant Extracts in Health Food

 

According to statistics, since 2003 China Nutrition and health care products market has increased from 5 billion yuan to 150 billion yuan, a compound annual growth rate reached 36%; in 2014 China residents health food consumption amounted to 147 billion 446 million yuan, an increase of 21.9%; nearly 3 years of industry sales growth has been more than 20%, far higher than the growth rate over the same period the level of developed countries.

 

1996 - 2007, China approved a total of 9021 health food, in line with the conditions of the investigation of a total of 8254. Through the analysis of more than 8000 kinds of health food ingredients and composition table found that health food raw materials are still commonly used in traditional Chinese medicine. The use of varieties of up to 223 - 378, followed by the use of a variety of nutrients, functional and symbolic components, extracts, such as a total of more than 280, the identification of the components of saponins, flavonoids and crude polysaccharide.

 

But in an earlier "situation has approved health food Chinese analysis" (health food from June 1, 1996 to the end of 2015 China's approval), show the plant extracts more explicit statistical data as health food raw materials.

 

From this data we can see that the plant extracts, non Chinese medicine animal use frequency of the top three in order to propolis / propolis freeze-dried powder (191 times), grape seed / grape seed extract (116 times), Ginkgo biloba extract (Huang Tong) (95). Of particular note is that the above-mentioned raw materials to add a number of appropriate additives made of health food products accounted for a high proportion of the total number of raw materials, followed by 42.93%, 46.55%, 35.79%. Although the use of soybean isoflavones is only ranked fourth (92 times), but a single product as the main raw material for health care products are many, up to 47.83%.

 

In addition, a "2006 - 2015 in China registered health food situation analysis" in China from 2006 to 2015 this 10 years of the Communist Party of China registered 6308 health food (not including supplements), of which the highest frequency of use of the 10 raw materials in medlar, Ganoderma lucidum (including ganoderma spore powder), ginseng, astragalus, propolis, ginseng, Poria, epimedium and Rhodiola, Ge Gen.

 

During this period, the high frequency of use of 40 kinds of raw materials, Ganoderma lucidum, ginseng, propolis, Ge Gen, epimedium, Rhodiola frequency did not change significantly, but after 5 years in the 40 kinds of raw materials in medlar, astragalus, ginseng, tuckahoe, cassia, acanthopanax, yam, jujube, chrysanthemum and royal jelly etc. the frequency of use is significantly reduced, and the frequency of use of collagen, glucosamine, chondroitin sulfate, coenzyme Q10, Green Tea extract, seabuckthorn as raw material was significantly improved.

 

From the composition point of view, from 2006 to 2015, the registration and approval of health food, the total saponin, total flavonoids, total polysaccharides as the functional components of the product most, this is because most of the domestic health food formula for compound, the main raw materials of Ganoderma lucidum, Chinese wolfberry, ginseng, astragalus, ginseng, propolis, and Ge Gen Fuling and other Chinese herbal medicines. The crude polysaccharide and total saponin content in these raw materials with the enhancement of immunity function, total saponins has anti fatigue effect, total saponins and total flavonoids can reduce blood lipid, these three kinds of function claims in 2006, health food approval in 2015 registered the highest proportion, therefore, total saponins, total flavonoids and total polysaccharides as the highest frequency of functional components. This result not only embodies the characteristics of Chinese health food with Chinese herbal compound based ingredients, and relatively more fuzzy, it also shows that the effect of new plant extract as the representative of the components in the future will have more space to play in health food.