Freeze Dried Purple Cabbage Powder/Granules Antioxidant Anthocy Anindietary Fiber Natural Source

• Certification: ISO
• Assay Method: Tlc
• Application Form: Powder
• Application: Food, Health Care Products, Health Food Solid Drink
• State: Powder
• Extract Source: Purple Cabbage
• Model NO.: 99%
• Production Process: Freeze Drying
• Transport Package: 1kg/Bag 25kg/Drum
• Specification: 99%/60mesh
• Trademark: QINGYA
• Origin: China
• HS Code: 1302199099
• Production Capacity: 5000kg/Months

Product Description

Product physical and chemical properties

Product Name: Freeze Dried Purple Cabbage Powder/Granules 

Parts Used: Whole /pulp

Latin name:Brassica oleracea var.capitata rubra

Product specification: 20-80 mesh

Product appearance: Purple powder, no agglomeration, no visible impurities

Another name of the product: Red cabbage, red cabbage, purple bud, red cabbage

Packaging specification: 25kg/Drum, customized packaging according to customer requirements

Storage method: Keep in a cool and dry place, away from light, use as soon as possible after opening.

Product advantages:
Quality raw material supply. The use of freeze-drying technology for processing and production. All the nutrients in the Purple Cabbage pulp are retained to the greatest extent. It also ensures that the product has a good shape. The color, smell and taste are close to fresh fruit. And easy to store.
Primary value
Purple cabbage has high yield, compact ball, low price, easy storage and transportation, and strong resistance to diseases and insects. Now it is widely cultivated as an edible vegetable in China and is a popular fresh-cut vegetable. Because of its bright color, high pigment content, high nutritional value, non-toxic, safe and so on. Purple cabbage is recommended by the World Health Organization (WHO) as the third best vegetable to eat. Purple cabbage is a low calorie and high fiber food with rich folate, which can be eaten by obese people and pregnant women.

Product efficacy and application:
1.Material overview
Purple cabbage is also known as red cabbage, red cabbage, commonly known as purple cabbage, cruciferae, brassica cabbage species in a variety, is a type of Brussels sprouts. Purple cabbage leaves purple red, leaf surface with wax powder, leaf ball nearly round.
The nutrients of purple cabbage include carbohydrates, protein, folate, ascorbic acid, vitamin A, tocopherol and other vitamins, copper, iron, selenium, calcium, manganese, zinc and other minerals.
The main characteristic of purple cabbage is the higher content or proportion of anthocyanins in leaves.
It originates from the Mediterranean coast, is adaptable, has high yields, and is cultivated in most parts of the country. Purple cabbage is cheap, has a long shelf life, is not easy to corrupt, has become one of the common dishes on the table.

The company's product advantages and professionalism: High-quality and stable raw material supply channels.
Mature supply chain.
Stable production process. 100,000-level sanitary standard production workshop.
Perfect quality inspection system. Guarantee product quality.

Active ingredient
    Purple cabbage is rich in bioactive substances, such as polyphenols, anthocyanins, glucosides and so on.
1. Phenolic compounds
Fresh purple cabbage is rich in phenols. Fruits and vegetables with a high content of phenolic compounds usually show a strong antioxidant capacity, and the antioxidant capacity is significantly positively correlated with the total phenolic content.
2. Anthocyanins
The main components of purple cabbage pigment are anthocyanins. It was found that the main components of purple cabbage pigment were the glycosides and acylates of cyanidin. A large number of studies have shown that anthocyanins have strong antioxidant activities. Anthocyanins can accelerate microvascular circulation to reduce the attack of free radicals on the eyes, and can also help the matrix to activate and improve the regeneration ability of rhodopsin. The quantity of anthocyanins in purple cabbage is related to variety, origin, climate, season and other factors.
3. Glucoside
Purple cabbage is rich in glucosinolate, referred to as thiosinolate. Thiosinolate is an anionic hydrophilic secondary metabolite containing sulfur. When plant tissue is damaged, under the action of myrosinase, glucosinolate will be hydrolyzed to produce bioactive isothiocyanates, thiocyanates, nitriles and other substances.
There is no myrosinase in mammals, but the hydrolysis of glucosinolate can still occur under the action of gastrointestinal bacteria. These hydrolyzed products not only have a protective effect on the plant itself, but also are the main components of its special flavor, and have strong anticancer activity.
In addition, the hydrolyzed products of glucosinolate also have anti-inflammatory and immunomodulatory activities, have a protective effect on the cardiovascular system, central nervous system, skin, and can also prevent diabetes and helicobacter pylori infection.