A woman’s Facebook post and shocking photos have gone viral after she shared her experience with wild parsnip—a plant she encountered along the road in Vermont, which caused serious burns and blisters up and down both of her legs. She’s hoping that by spreading the word, she can help others avoid this type of reaction.

Charlotte Murphy posted the warning on Saturday, more than a week after she first brushed against the invasive species during a pit stop along a Vermont road. In an interview with NBC5, Murphy said she stopped to go to the bathroom in a mowed-down area with picnic tables.

On Facebook, Murphy describes wild parsnip as an invasive species that looks like yellow Queen Anne’s lace “and is found along roadsides/guardrails that has been spreading each year throughout Vermont and other states.” She didn’t realize that her leg had rubbed against the plant’s broken leaves, she wrote, “so I went about my day in the hot sun.”

But, according to Murphy, the sun activated the plant’s sap and sparked the damaging effects it can have on skin. “A few bumps appeared within a couple days but no pain or itch,” she wrote. “I continued working out in the sun allowing more sweat and UV rays to hit the skin, making the reaction that came a week later much worse than if I had washed my skin right away and stayed out of the sun.”

Murphy’s leg became extremely red and itchy over the next few days, until she woke up with large, yellow blisters on her leg. “Throughout the day they grew exponentially to a point where my leg was swollen and I couldn’t walk,” she wrote. The blisters soon spread to her other leg, arms, and fingers.

RELATED: 12 Reasons Your Skin Is So Itchy–and When to Talk to a Doctor

So, what is wild parsnip?

Wild parsnip (whose scientific name is Pastinaca sativa L.) is common in many parts of Vermont. It is also found throughout most of the United States, according to the United States Department of Agriculture.

Pastinaca sativa L. is actually the same plant that farmers and home gardeners harvest to get the parsnips we eat in soups and roasted-veggie dishes. But when it grows wild, the plant produces tiny yellow flowers during its second year. According to the U.S. Fish and Wildlife Service, the plant has grooved, hairless stems and typically stands between two and five feet tall.

Wild parsnips and related plants produce a sap that can react with sunlight to form a compound that’s toxic to skin cells, says Eike Blohm, MD, an emergency medicine physician and medical toxicologist at the University of Vermont. Touching the plant itself isn’t harmful, unless the stem or leaves are broken and that sap is exposed.

“This unfortunate experience is called phytophotodermatitis,” he says, and it’s a natural defense against certain types of plant-eating fungus. “Humans aren’t the intended target, but if we absorb this substance topically and then go out in the sun, it can have really devastating effects.” The chemical reaction can damage DNA and cause skin cells to die, which can cause blisters and scarring.

The plant is a close relative of carrots, parsley, celery, and giant hogweed, all of which can cause similar skin reactions in sensitive individuals, says Dr. Blohm. Earlier this month, a Virginia teen made headlines after suffering second-degree burns from wild hogweed exposure. Experts say that plant’s growth is spreading to new states and regions.

Eating citrus fruits and taking certain medications can also have similar effects for people who are sensitive to plants’ light-reactive compounds. For example, one 2014 case report from the University of Vermont describes a woman who had developed a rash on her hands after baking with lime juice and then going out in the sun.

RELATED: 7 Medications That May Make You Extra Sensitive to Sun and Heat

How to protect yourself

People who think they’ve been exposed to wild parsnip sap should wash their skin thoroughly with soap and water as soon as possible, says Dr. Blohm. They should also keep the exposed area out of the sun for at least 48 hours.

“Apply sunscreen and stay inside, because if you don’t get irradiated with UV light, you shouldn’t get those symptoms,” he says. “Once the blisters form, there’s no antidote; we can only treat it the way we’d treat a burn.”

Dr. Blohm cautions that, while wild parsnip and giant hogweed are most likely to be found along roadsides and near creeks, “they are weeds that spread very easily, and they can sometimes spread into people’s backyards.” If they do appear near your home, he says, wear full-body protection to pull them out, “or hire a professional to remove it.”

The Vermont Department of Health also recommends washing any clothing that may have been exposed to plant sap right away. And if you do have to work with or around the plant, try to do so on cloudy days, when the sun is less likely to react with the sap.

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If a reaction does occur, call your doctor or seek treatment at a medical facility or burn center. Because the sap can cause injuries similar to second-degree chemical burns, the affected areas may need to be cleaned and bandaged to avoid infection. Sometimes, says Dr. Blohm, skin grafts are required.

Thankfully, Murphy is expected to make a full recovery. After first seeking treatment at an urgent-care facility, she’s now seeing doctors at the University of Vermont’s burn clinic. “The progress is slow but the blisters and swelling have gone down,” she wrote in her Facebook post.

As her arms and legs heal, Murphy is imploring people to “tell EVERYONE you know” about the dangers of wild parsnip—adding that pets can also get burned if they come into contact with the plant’s oil.

She apologized in her post for the graphic nature of her photos, but added, “they are the best way to show people what wild parsnip does.” And her plan to spread awareness about the toxic plant seems to be working: Since Saturday, the post has been shared more than 39,000 times.

DEATHS FROM LIVER disease, especially among young people, have increased dramatically since 1999, according to new research.

A study published Wednesday in The BMJ examined deaths related to cirrhosis and liver cancer from 1999 to 2016. Researchers discovered that cirrhosis-related deaths increased 65 percent among men and women across all ethnicities, totaling 34,174. Deaths from liver cancer doubled to 11,073. Asians and Pacific Islanders was the only subgroup that saw a decrease in mortality from cancer.

According to the study, from 2009 to 2016, “the period of worsening death rates,” people aged 25 to 34 experienced the highest annual increase in cirrhosis-related deaths (10.5 percent), which was entirely fueled by alcohol-related liver disease. The researchers stated this finding is “reinforced by parallel changes in mortality due to alcohol use disorders and all alcohol-related liver disease.”

Deaths from cirrhosis rose the most among Native Americans, whites and Hispanics. They also rose the fastest in Southern and Western states, such as Kentucky, New Mexico, Arkansas, Indiana and Alabama. Additionally, men experienced twice as many deaths from cirrhosis as women.

Cirrhosis is the scarring of the liver, which prevents it from functioning properly. Common causes include heavy alcohol consumption and hepatitis.

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Liver Cancer Is Spreading With Deadly Intent

Lead author and professor at the University of Michigan, Dr. Elliot Tapper, told CNN that an increase in binge-drinking culture among young people could be the cause of the rise in cirrhosis-related deaths. Tapper said he has been treating more young people with liver disease and that these deaths are preventable if the right measures are taken before it’s too late.

“We were struck by how the current concept of who develops cirrhosis didn’t quite match what we were seeing,” Tapper told CNN. “It was really striking to us to have people that were younger than us in our clinic dying from cirrhosis.”

Tapper suggests using blood tests to diagnose the disease and raising the price of alcohol.

The gastrodia tubers are elliptical or elongated, slightly flat, shrinking and slightly curved. It is 3~15 cm long, 1.5~6 cm wide and 0.5~2 cm thick. The surface is yellowish white to light yellowish brown, slightly transparent, with many irregular longitudinal wrinkles, longitudinal wrinkles and multiple rounds of horizontal rings arranged by latent buds, sometimes visible brown fungus, with spotted or membranous scales Sometimes brown-black fungus can be seen. There is a residual stem base (Cannabis) at the top, or a reddish brown to dark brown parrot’s mouth-shaped bud (winter), with a rounded umbilical scar at the end from the mother’s hemp. Solid, not easy to break, flat section, horny, yellowish white or light brown. Qi Wei, flat, sweet, slightly sympathetic. With a solid texture, weight, a parrot, no hollow is better.
Gastrodia basic information
Botanical Name : Gastrodia elata Bl. Chinese name of the medicinal material : Tianma Keyuan : The dried rhizome of the Orchidaceae plant Gastrodia elata Bl. Use parts: Rhizome Main origin: Mainly produced in Sichuan, Yunnan, Guizhou, Hubei, Shaanxi and other provinces, now mostly cultivated production. General Pinyin: Tian Ma Pinyin: Tian Ma
Gastrodia elata
First-class gastrodia: oval or elongated, slightly flat, shrinking and slightly curved, length 3~15cm, width 1.5~6cm, thickness 0.5~cm. The surface is yellowish white to pale yellowish brown, with longitudinal wrinkles or horizontal ring lines arranged by latent buds, sometimes with brown-colored mycelium, red-brown to dark brown parrot-like buds or residual stem base at the top; Round umbilical scars. Hard, not easy to break, flat section, yellow-white to light brown.
Gastrodia elata specifications:
First class: dry goods. It has a long oval shape. Flattened and bent, to clean the rough cork, the surface is yellowish white, with a horizontal ring pattern, the top has a residual stem base or red and yellow buds. The end has a disc-shaped concave umbilical scar. Solid and translucent. Cuticle horny, white teeth. Sweet and slightly spicy. Within 26 pieces per kilogram, no hollow, withered, impurities, insects, mildew.
Second class: dry goods. It has a long oval shape. Flattened and bent, to clean the cork, the surface is yellow-white, with a horizontal ring pattern, the top has a residual stem base or red-yellow buds. The end has a disc-shaped concave umbilical scar. Solid and translucent. Cuticle horny, white teeth. Sweet and slightly spicy. Within 46 kilograms per kilogram, no hollow, withered, impurities, insects, mildew.
Third class: dry goods. It has a long oval shape. Flattened and bent, to clean the cork, the surface is yellow-white, with a horizontal ring pattern, the top has a residual stem base or red-yellow buds. The end has a disc-shaped concave umbilical scar. Solid and translucent. Cuticle horny, white or brownish yellow slightly hollow. Sweet and slightly spicy. Within 90 pieces per kilogram, the size is even. No dryness, impurities, insects, mildew.
Fourth class: dry goods. Outside of 90 per kilogram. Anyone who does not fit one, two, three, etc., hollow and unpeeled are all this. No reed stems, impurities, insects, mildew. Remarks: Home or wild gastrodia are classified according to this.
– “Seventy-six kinds of medicinal materials specifications and standards [Chinese medicine Lianbanzi (84) No. 72 attachments]”
Gastrodia identification
The section of the tuber has residual cells, and the epidermis is composed of tangentially elongated plug cells. The cells are square and square. The cortex is broad, the cells are unequal-polygon, and the parenchyma cells are larger near the middle column. The cells are round and elliptical, and sometimes the calcium oxalate needle bundle is visible. The parenchyma cells contain polysaccharide masses. The outer tough vascular bundle is scattered and has a diameter of 35 to 40 m. The sieve portion is composed of closely arranged small sieve cells, and the cells are irregular. Catheter 2 to several consecutive, the cells are round or polygonal, 10 ~ 20m in diameter, weak wood, the main is a stepped duct, occasionally ring and threaded catheter.

There has been a growing interest in the beneficial use of probiotics. In a study published in the journal BMC Complementary and Alternative Medicine, researchers found that brewer’s yeast (Saccharomyces cerevisiae) contains probiotic, antioxidant, and antimicrobial properties.

• In the study, researchers at Bangladesh Council of Scientific and Industrial Research (BCSIR) looked at the potential probiotic, antimicrobial, and antioxidant properties of a strain of brewer’s yeast isolated from fruit.
• Brewer’s yeast was found to be tolerant to different temperatures and pH, high concentration of bile salt and sodium chloride (NaCl), gastric juice, intestinal environment, alpha-amylase, trypsin, and lysozyme.
• It has the ability to produce organic acid and exhibited resistance against drugs, such as tetracycline, ampicillin, gentamycin, penicillin, polymyxin B and nalidixic acid.
• It can absorb cholesterol and can produce killer toxin, vitamin B12, glutathione, siderophore, and strong biofilm.
• It showed moderate auto-aggregation ability and cell surface hydrophobicity, which are essential properties of probiotics.
• Brewer’s yeast can also produce enzymes, such as amylase, protease, lipase, cellulose, that improve nutrient utilization in the gut.
• The isolate exhibited better antibacterial activity against gram-negative bacteria than gram-positive.
• It also demonstrated powerful antioxidant activity, reducing power, nitric oxide and hydroxyl radical scavenging activity, significant brine shrimp cytotoxicity and acute toxicity, and metal ion chelating activity.
• Toxicity tests revealed that it is safe to be used for human patients.
• In treated mice, the isolate improved lymphocyte proliferation and cytokine production.

English name: Garlic Extract
Latin: Allium sativum L
Traits: light yellow fine powder
Specifications: Garlic 2.0% 1.2% 1.0% 0.8% 0.6% Min (sulfur method)
Extraction ratio: 10:1, 100:1
Mesh aperture: 80 mesh
Plant source: bulb of Allium Sativum L., Liliaceae plant, onion A.fistulosum L. bulb.
Packing: 25 kg / cardboard drum
Shelf life: 24 months
Garlic extract details
Introduction to garlic
Garlic, perennial herb, Liliaceae allium. The underground bulbs are divided into five parts, which are divided into purple and white skins according to their skin color. Spicy, pungent, edible or seasoning, can also be used as medicine. When the garlic was planted in the Western Han Dynasty, it was introduced into China from the Western Region, and it was popular among the public for its artificial cultivation.
Garlic Allium sativum L. (Garlic) belongs to the genus Allium, and is used as a bulb. Harvested in spring and summer, tied, suspended in a ventilated place, dry and spare. Excavate in June when the leaves are dry, remove the sediment, air dry or bake until the outer skin is dry.
Garlic is oblate or short conical, with grayish white or light brown membranous scales on the outside, stripped of scales, with 6 to 10 garlic cloves inside, rounded around the stem of the flower, the base of the stem is disc-shaped, with most fibrous roots. Each garlic clove is covered with a film, and the film is peeled off, that is, white, thick and juicy scales are seen. There is strong garlic smell and spicy taste.
Perennial herb with strong garlic odor. Bulbs large, with 6 to 10 petals, outgage grayish white or lavender in membranous scales. Leaves basal, solid, flat, linear lanceolate, about 2.5 cm wide, base sheathed. The flower stem is erect, about 60 cm high; the bud has a long scorpion, 7 to 10 cm long; the umbel is small and dense, with 1 to 3 sepals, 8 to 10 cm long, membranous, light green; Flowers small, flowers mixed with pale red bead buds, 4 mm long, or completely without buds; stalks thin, longer than flowers; perianth 6, pink, elliptic-lanceolate; stamens 6, white, anthers prominent; pistils 1, style prominent, white, ovate upper, oblong-ovate, apex concave, 3-loculed. Capsule, 1 room cracking. Seed black. Flowering summer.
Garlic chemical composition
The nutrients such as carbohydrates, protein and trace elements in garlic account for about 15% of the weight, crude fiber accounts for 15%, and water accounts for about 70%, of which garlic oil accounts for 0.24%-0.3%. The fresh stem contains about 2% of volatile oil. The main component of the oil is allicin, 2-propene-1-Sulfinothioic acid, S-2-propenyl ester [539-86-6]; C6H10OS2; molecular weight is 162.27; yellow liquid It has a smell of garlic; its solubility in water is 2.5% (10°), it is miscible with ethanol, ether and benzene; it is unstable to hot alkali and stable to acid), and it is a phytoncide. In addition, it also contains trace amounts of iodine. Garlicin is a colorless oily liquid with a unique irritating strong smell. The odor is the same as that of garlic. It is unstable and its solution can be ineffective when exposed to heat or alkali, but it is not affected by dilute acid. There is no garlic in fresh garlic, but there is a colorless and odorless sulfur-containing amino acid called allionine (alltin, C6H11O3NS). This acid is decomposed by garlic enzyme (allinase) in garlic to produce garlic and two Diallyl disulfide.
Allicin (diallyl sulfide [(CH2=CHCH2)2S3]) is a highly unstable organic sulfide which is easily degraded and almost completely decomposed after 20 hours at room temperature (20 ° C). . Allicin is very unstable, so it is very difficult to extract and preserve allicin. At present, the method for extracting allicin is mainly steam distillation, solvent leaching and supercritical CO2 (CSF-CO2) extraction. The first two methods have low extraction rate and purity of allicin, among which supercritical extraction Allicin has the best stability, the highest yield and the best quality. The extraction rate can reach more than 92%, and the purity of allicin is 84%.
The main role of garlic
1. Antibacterial broad-spectrum, strong antibacterial. Allicin has a strong killing effect on Gram-positive bacteria and Gram-negative bacteria, and can effectively inhibit the occurrence of long-standing diseases in fish and livestock.
2. Seasoning and attracting food to improve feed quality. It has a strong and pure smell of garlic and can replace other fragrances in the feed. It can improve the odor of feed, stimulate the fish, livestock and poultry to produce a strong attracting effect, so that the appetite is greatly increased, and the feed intake is increased.
3. Enhance immunity and promote healthy growth of livestock, poultry and fish. Adding proper amount of allicin to the feed, the animal’s skin is bright, the body is strong, the disease resistance is enhanced, the feed consumption is reduced, the egg production is increased, and the growth of fish and livestock is promoted, and the survival rate is improved.
4, improve animal quality, add appropriate amount of allicin in the feed, can effectively regulate the formation of stimulating amino acids in the meat, increase the flavor of animal meat or eggs, so that the flavor of animal meat or eggs is more delicious.
5, reduce detoxification, anti-mildew and fresh. The addition of allicin to the feed can have the functions of clearing the temperature, detoxifying, promoting blood circulation and removing stasis, and can significantly reduce the toxicity of harmful substances such as mercury, cyanide and nitrous acid in the feed. It can effectively remove insects, flies, mites, etc., and play a role in protecting the quality of feed and improving the environment inside the livestock and poultry house.
6, non-toxic, no side effects, no drug residues, no drug resistance. Allicin contains natural bactericidal ingredients and is metabolized in the original form of animals. The main characteristics distinguishing them from other antibiotics are non-toxic, no side effects, no drug residues, and no drug resistance. Can be used continuously, and has anti-virus, improve the fertilization rate of eggs.

Often marketed as Splenda, sucralose was approved for food manufacturers to use as a “non-nutritive sweetener” by the Food and Drug Administration (FDA) in 1999.

However, rumor has it that the artificial sweetener was discovered in a lab by scientists who were trying to create a brand new pesticide. Instead they stumbled on a chemical sugar alternative that’s aggressively marketed as an option that tastes like sugar without sugar’s sweet but inherent risks.

And if you’ve been scanning the ingredients on your average box of cookies lately, you’ve probably come across the word sucralose.

So is it a pesticide or a viable sugar alternative? And, more importantly, is it safe to eat something with sucralose in it or to feed it to your kids?

Here’s a look at what the experts say about sucralose’s side effects and whether sucralose is safe.

So what is sucralose?
According to sucralose’s creators, sucralose is made by taking sugar, removing hydrogen–oxygen groups from certain places on the sucrose molecule, and putting chlorine in their place.

Splenda’s official description explains that “this change makes the sucralose molecule much sweeter than sugar, but with none of the calories.” In other words, sucralose makes things taste sweet, but it doesn’t carry nearly the amount of nutrition (or calories) of more traditional sweeteners.

These days, the sugar substitute can be found in everything from soda to baked goods to frozen goodies, and because it’s heat stable—meaning it stays sweet even when brought to high temperatures—sucralose is often used in home cooking, too. In fact, it’s sold on its own in most American supermarkets for use by home cooks.

And when it comes to flavoring beverages and treats, sucralose offers a pretty big bang for your buck. It’s 600 times sweeter than traditional sugar but contains just a small percentage of the calories sugar does, says Sandra Arevalo, director of nutrition services and community outreach at the South Bronx Health Center in New York City.

The Anti-Sugar
Although it’s often dubbed a “low calorie” or “artificial” sweetener, the name sucralose can be confusing. If you took high school French, you might know that the French word for sugar is sucre—which sounds an awful lot like the root word in sucralose. And maybe you remember the original (and long since abandoned) Splenda tagline, “Made from sugar so it tastes like sugar”?

So sucralose just a souped up version of sugar, right? Not exactly.

The big difference between sucralose—or any artificial sweetener—and sugar is the nutritional value, says Lorena Drago, a registered dietitian, spokesperson for the American Association of Diabetes Educators, and founder of Hispanic Foodways, an organization that creates and disseminates culturally and ethnically oriented nutrition and diabetes-education materials.

Sugar is what’s known as a nutritive sweetener because it has both calories and carbohydrates. One teaspoon of sugar, for example, has about 16 calories and 4 grams of carbohydrates. A typical packet of sucralose contains just 1 gram of carbs, and little to no calories, making it a non-nutritive sweetner.

Why Sucralose Is Popular
The importance of the numbers and the allure of sucralose becomes extremely apparent when you look at how much sugar you’re really consuming every day. You don’t have to be dumping spoonfuls of the granulated white stuff into your coffee or sprinkling it on your cereal in the morning to be ingesting more sugar than you should.

In fact, sugars are in almost everything we eat, from pasta sauce to bread.

That’s why the 2015–2020 dietary guidelines from the U.S. Department of Health and Human Services and the U.S. Department of Agriculture focus not just on “sugar” consumption, but on the “added sugar” in our diets. The guidelines recommend consuming less than 10 percent of calories per day from added sugars.

Bacopa monniera extract

Overview of the extract of the purslane
Product Name: F. oleracea extract
English name: Bacopa monniera extract
Latin name: Bacopa monnieri (L.) Wettst.
Main ingredients: pseudo-dentate saponins
Source of extraction: the whole grass of the genus Scrophulariae Bacopa monnieri (L.) Wettst.
Appearance: brown powder
Detection method: TLC
Application dosage form: capsule, tablet, water
Clinical application: raw materials for medicine and health care products
Specifications: 10% 20%
Packing: cardboard drum
Shelf life: 2 years
F. purslane extract details
Plant morphology
False purslane, a plant of Scrophulariaceae. Rooting on the knot, how much fleshy, hairless, looks like a purslane. Corolla bell-shaped, blue, purple or white. Distributed in the tropics and China’s Fujian, Taiwan and other places. Leaves sessile, oblong-lanceolate, 8-20 mm long, 3-6 mm wide, apically obtuse, rarely dentate. Flowers single-leaved, pedicel 0.5-3.5 cm long, with a pair of small bracts under the armpit; two ovate lanceolates before and after the bracts, the other three lanceolate to strip, ca. 5 mm long; corolla blue , purple or white, 8-10 mm long, not obvious 2 lip, upper lip 2-lobed; stamens 4; stigma capitate. Capsule long ovate, apex acute, enclosed in persistent calyx, 4-cleft. Seeds elliptic, one end flat, yellow-brown, with longitudinal ribs on the surface. The flowering period is from May to October.
Chemical constituents of extracts of Purslane
Containing two crystalline triterpenoid saponins: white flower sow saponins A and B (bacoside A, B), acid hydrolysis to produce glucose, arabinose and four saponins: white flower sow saponins A1, A2, A3 and A4.
F.
Each 100 grams of Portulaca oleracea leaves contains 2.3 grams of protein, 0.5 grams of fat, 3 grams of sugar, 0.7 grams of crude fiber, 85 mg of calcium, 56 mg of phosphorus, 1.5 mg of iron. Carotene 2.23 mg, vitamin BI0. 03 mg, vitamins O. 11 mg, vitamin PP 0.7 mg, vitamin C 23 mg. In addition, it also contains a large amount of norepinephrine, potassium salts and rich citric acid, malic acid, amino acids and alkaloids.
False purslane effect
1. Lishui reduces swelling, lowers blood pressure. Purslane contains a large amount of potassium salt, which has a good effect of reducing water swelling; potassium ions can also directly act on the blood vessel wall to expand the blood vessel wall and prevent the thickening of the arterial wall, thereby reducing The role of blood pressure.
2. Eliminate dust, prevent and cure ulcerated purslane, eliminate venom degeneration and necrosis, prevent lymphatic inflammation and prevent fibrotic changes, prevent the formation of sputum nodules, and have certain curative effect on vitiligo; Contains more carotene, can promote the healing of ulcer disease.
3. Sterilization and anti-inflammatory Purslane has strong inhibitory effect on dysentery bacillus, typhoid bacillus and Escherichia coli, and can be used for adjuvant treatment of various inflammations. It is known as “natural antibiotic”.
4. Prevention and treatment of heart disease Purslane contains a rich Y-3 fatty acid, which can inhibit the production of serum cholesterol and triglyceride in human body, help increase the synthesis of prostaglandins in vascular endothelial cells, and inhibit the formation of thromboxane A2. Decreased blood viscosity, promotes blood vessel dilatation, prevents platelet aggregation, coronary spasm and thrombosis, and thus plays a role in the prevention and treatment of heart disease.

1. The source hops, also known as the hops (English common name hop), the snake hops, the hops, the wild hops, are the perennial climbing herbaceous plants of the genus Moraceae, dioecious, and flowery. Female ball spikes are referred to as hops.
2, the main chemical components of hops mainly contain tannic acid components, including chlorfenapyr (also known as hops ketone), avermectone A, isohumulones B, ketones, vesamedione, holding grass Enone-1, polyoxadol, an acid component including hopsone, polyhop ketone, and geranyl, oxalyl, linalool, hop alcohol, rutin, enamel, gall Alkali, etc.
3, health effects, stomach, phlegm and cough, soothe the nerves. For indigestion, insomnia, tuberculosis, pleurisy, leprosy.
(1) Antibacterial effect: Both hopsone and echinones in the female inflorescence of hop can inhibit the action of Gram-positive bacteria and tuberculosis. The hopsone has a good fat solubility, and its inhibitory effect against Gram-positive bacteria or tuberculosis is stronger than acesulfame. The strong inhibitory effect of hop extract on Mycobacterium tuberculosis is often used in the treatment of tuberculosis such as tuberculosis and lymphatic tuberculosis.
(2) Anti-tumor effect: A patent filed in the United States indicates that a product capable of inhibiting the growth of various tumors has been developed. The main functional component of this product is alpha acid and beta acid in hops. Studies have shown that this product is an effective drug for the treatment of malignant tumors such as breast cancer, lymphoma, cervical cancer and other cancer cell growth and metastasis. In particular, hexahydro-β acid not only has anti-cancer and anti-cancer functions, but also improves the dependence of cancer patients on anti-cancer drugs, and solves a major problem in current cancer treatment.
(3) Antioxidation: Studies have shown that hop extract has a good scavenging effect on superoxide anion radicals and has a certain antioxidant effect.

[name] aloe extract
[English] Aloes Extract,
[CAS number] 1415-73-2,
[Source of extraction] It is a concentrated dried product of Liliaceae plant Aloe vera, Cape Aloe vera or Aloe vera leaves. ,
[Specification] 10:1 15:1 Aloe Vera > 10% 20%
[Detection method] HPLC
[Properties] Yellow fine powder
[Items] 100% through 80 mesh
[Chemical composition]: Leaves contain aloe vera (aloin), aloe vera, β-aloe vera, aloe-emodim (aloe-emodim) and aloe vera A, B (aloinoside A, B).
[Sexual taste]: Sexual cold, bitter taste.
[Indications] Clear heat, laxative, insecticide. Treatment of heat and constipation, women with amenorrhea, convulsions in children, convulsions, acne, phlegm, atrophic rhinitis, phlegm.
[Shelf life] Two years
[Packing instructions] Double plastic bag plus cardboard bucket
Aloe Vera Extract Details

Aloe has therapeutic effects such as diarrhea, hemostasis, anti-infection and anti-tumor. According to the ancient medical records of “The Classics of the Scriptures”, the aloe vera cures children’s stagnation, and it is not the case. Aloe vera contains aloe-emodin, which is resistant to pathogenic microorganisms. Angelica Aloe Pill has a certain effect in the treatment of chronic myeloid leukemia. According to foreign literature reports, aloe extract can promote the damage and healing of damaged tissues, including X-ray burns, as well as pharmacological effects such as detoxification, hypolipidemic, anti-atherosclerosis, and recovery of experimental anemia hematopoietic function.
Aloe species

(1) Aloe barbadensis Mill., also known as Aloe vera, Aloe vera Mill., which is called Aloe Vera in the market. It is the most commonly used medicinal aloe. This aloe has a high economic value.
(2) Chinese aloe vera [Aloe vera var chinesis (haw.) Berg.], also known as Chinese aloe vera, striped aloe vera, which can be both human and edible, has a high development and utilization value. It is mainly distributed in South China, with large-scale planting and sporadic wild plants.
(3) Aloe aeboresens Mill. (Aloe aeboresens Mill.), also known as wood sword aloe, antler aloe, tree aloe, wood aloe, this aloe is introduced in the northeastern region of China and North China.
(4) Aloe ferox Mill., also known as Cape Aloe, Cape Aloe, African Aloe, is mainly grown in the southern part of Africa.

Aloe extract main ingredients and properties

From the chemical composition, it is known that aloe contains more than 160 kinds of chemical components, and there are no more than 100 kinds of components having pharmacological activity and biological activity. However, in terms of its particularity and efficacy, it is mainly divided into two categories.

(1) terpenoids
Including aloe vera, aloe-emodin, aloe-hormone, aloe saponin, aloe vera. Dozens of aloe vera, aloemycin, and post-monat aloe are the active ingredients in aloe, mainly in the outer part of aloe leaves.

(2) Aloe polysaccharide
The polysaccharide of aloe vera is mainly found in the gel part of aloe leaves, which is a transparent sticky part surrounded by leaf skin. At present, acetaminophen, glucomannan, arabino-galactan, etc. have been detected, and the molecular structure, composition and relative molecular weight of aloe polysaccharides are related to aloe varieties, growth environment and growth period.