Apigenin Extract Powder

Product Name: Apigenin Extract Powder
Synonyms: Matricaria recutita
Appearance: Light yellow powder
CAS: 520-36-5
Specifications: 98%
Assay Method: HPLC
Herb Source: Apium graveolens var.dulce
Molecular Weight & Molecular Formula: C15H10O5?270.25
Melting Point & Solubility: mp256-258°C
Brief: Yellow powder
Pharmacology: Apigenin?is a non-toxic plant flavonoid? has been shown to free radical scavenging properties and antioxidant effects.

Detailed Description

Apigenin extract powder is a powdery substance extracted from a variety of plants with apigenin as the main ingredient. Apigenin is a natural flavonoid compound that is widely found in fruits, vegetables, grains and other plants, such as celery, citrus fruits, chamomile, etc. It has been used to treat some diseases in traditional medicine, and modern research has also confirmed that it has multiple biological activities. Therefore, apigenin extract powder has broad application prospects in the fields of medicine, health products, cosmetics, etc.

Functions

Rich biological activity: It has multiple biological activities such as antioxidant, anti-inflammatory, anti-tumor, antibacterial, and antiviral.
High natural safety: As a natural plant extract, apigenin extract powder is usually safer than chemical synthetic drugs or additives
Wide sources: Apigenin exists in many plants, and the raw material sources are rich, which is convenient for large-scale extraction and production.

Applications

Cosmetics industry: Due to its antioxidant and anti-inflammatory properties, it can protect the skin from damage by ultraviolet rays, pollutants, etc., and reduce skin inflammation and wrinkles. Therefore, it is widely used in cosmetics such as skin care products and makeup. It can be used as a natural antioxidant, whitening agent, and soothing agent to enhance the efficacy and safety of cosmetics.
Food industry: It can be used as a food additive to improve the quality and nutritional value of food. For example, adding it to beverages, cakes, candies and other foods can not only increase the color and flavor of the food, but also give the food certain antioxidant and health functions, and extend the shelf life of the food.