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Plant Extracts
| Cat | Product Name | Organism Part | Color/Form | Price |
|---|---|---|---|---|
| CDPE-11703 | Hijiki Extract (20%, 40%, 60%) | - | Brown powder | |
| CDPE-11704 | Hot Pepper Powder (80 mesh) | Capsicum | Powder | |
| CDPE-11705 | Houttuynia Cordata Extract (10:1; 12:1 or customized) | Root | Brown yellow powder | |
| CDPE-11706 | Humulus Lupulus/Hops Extract (Xanthohumol- 10:1, 2.5%) | Inflorescence | Brown yellow fine powder | |
| CDPE-11707 | Instant Alfalfa Powder (≥80 mesh) | Whole herba | Light green to green powder | |
| CDPE-11708 | Instant Kelp Powder (10:1, 20:1, 30:1) | Banded leaves | Yellowish brown fine powder | |
| CDPE-11710 | Instant Mung Bean Peel Powder (80 mesh) | Seed coat | Powder | |
| CDPE-11711 | Jerusalem Artichoke Extract (Cynarin, Caffeoyquinic acids, 50%- 95%) | Root | Yellow brown fine powder | |
| CDPE-11712 | Jujube Powder (80 mesh) | Fruits | Powder | |
| CDPE-11713 | Kale Extract (10:1, 20:1) | Kale | Brownish yellow fine powder | |
| CDPE-11714 | Kale Powder | Leaf | Light yellow powder | |
| CDPE-11715 | Kale Extract (Kale Protein, Glycyrrhizin 98%) | Stems and leaves | Brown powder | |
| CDPE-11716 | Kava Extract (Kavalactones) | Root | Light yellow powder | |
| CDPE-11717 | Kelp Extract (5% Resveratrol, 20%-40% Polyphenols) | Leaf | Red brown powder | |
| CDPE-11718 | Kelp Extract (30% polysaccharide, 1% iodine, Alginic acid, Kelinine) | Dried kelp | Brownish yellow powder | |
| CDPE-11719 | Kelp Extract (20:1, 80 mesh) | The dried leaf of kelp or laminae | Fine brownish-yellow powder | |
| CDPE-11720 | Kelp Extract (Dried leaf or laminae) | The dried leaf of kelp or laminae | Fine brownish-yellow powder | |
| CDPE-11721 | Kelp Extract (30% polysaccharides, 1% iodine, Phytanic acid, Kelpamic acid) | Leaf | Light yellow powder | |
| CDPE-11722 | Kelp Powder (Kelp polysaccharide kelp polypeptide) | Banded leaves | Yellowish brown fine powder | |
| CDPE-11723 | Semen Canavalie Extract (10:1) | Seed | Fine brownish-yellow powder |
Our products and lists are constantly being updated and improved. If you have any questions, please contact us for more information.