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Engelhardtia Roxburghiana Wall. Extract/Taxifolin

TAXIFOLIN is the highest known natural anti-oxidant available. A food antioxidant and a biologically active additive. Approved applications for TAXIFOLIN in functional foods and beverages include baked goods, breakfast cereals, breakfast bars, processed fruits and vegetables, jams and jellies etc, in alcoholic and non-alcoholic beverages. TAXIFOLIN’S’ hygienic product’s characteristics correspond to all international requirements for food additives. With TAXIFOLIN (0,03 - 0,05% with regard to lipid/fat mass) was added, Storage period of products like vegetable oils, dried milk, lipid rich confectionaries and others can be prolonged in 2,5 - 3 times.

I. Powerful Antioxidant;
STUDY: A theoretical study of the conformational behavior and electronic structure of taxifolin correlated with the free radical-scavenging activity

II. Anti-Inflammation Activity
STUDY: the effect of taxifolin on the serum aminotransferase and tissue adenosine triphosphate (ATP) phosphohydrolase activity to elucidate the possible mechanism of its anti-inflammatory activity.

III. It ameliorates cerebral ischemia-reperfusion
STUDY: amelioration of CI/R injury by taxifolin may be attributed to its anti-oxidative effect, which in turn modulates NF-κB activation that mediates CI/R injury.

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