In recent years, tea-assisted hypoglycemia has become a fashion among many diabetic patients. It is often seen that some of the patients' friends copy recipes for tea and blood sugar, and they share the experience of drinking tea. Tea can lower blood sugar, has been confirmed by a large number of research institutes at home and abroad, but in the end what components of tea can lower blood sugar? How does it work? The main component of hypoglycemia in tea is tea polysaccharides. Tea polysaccharide is an abbreviation of Tea Complex Polysaccharide, which is composed of sugar, pectin, protein and the like, wherein the polysaccharide portion includes water-soluble polysaccharides such as arabinose, xylose, glucose, galactose, and galactan. The main effect of tea polysaccharides is to lower blood sugar and blood fat, so as to achieve the effect of preventing and treating diabetes. Tea polysaccharides in green tea, oolong tea, black tea, black tea, and white tea all had significant or extremely significant hypoglycemic effects. The hypoglycemic effect of tea polysaccharides is related to their protection of the secretory activity of the stimulated islet cells, resulting in a large increase in hepatic glycogen. Tea polysaccharides have a similar effect to insulin in sugar metabolism. Tea polysaccharides protect the islet beta cells against free radicals by increasing the antioxidant function of the body and eliminating excess free radicals generated in the body. On the other hand, tea polysaccharides can enhance the kinase activity. Glucokinase is an isoenzyme of hexokinase. It is mainly present in mature hepatocytes and pancreatic islet β cells. It is regulated by insulin and catalyzes the conversion of glucose to glucose 6-phosphate, which in turn forms. Liver glycogen, which lowers blood sugar. Tea polysaccharides effectively lower blood sugar by inhibiting oxidation and enhancing glucokinase activity. In addition, the mechanism of tea hypoglycemia is also related to other enzymes. This project Gannan quality navel orange whole fruit (not peeled) as raw materials, using self-developed patent Orange surface sterilization technology to maximize retained a whole pieces of all Orange essence (Orange: Shun Qi, phlegm, pulp: fiber laxative, fruit seeds: allergic inflammation, juice: whitening detox).
I produced using enzymes navel cleaning, sterilization, slice, fermentation (fermentation grade composite multi-strain), solid-liquid separation, bottling and other steps. Each step developed a patented automated production equipment, fully automated production, to avoid the traditional manual production workers are not standardized, easy to pollution, low production efficiency, product quality is unstable defects.
Companies registered capital of 35 million yuan, the end of 2014 the total assets of 48.69 million yuan, including fixed assets of 37.52 million yuan. The company's existing cooperation Orange cultivation base 7043.5 acres, the company production base is located in Jiangxi County Tech Industrial Park Chu Tan industrial area, covers an area of 120 acres, it has built a standard plant 9,000 square meters, Nissan 6000 kg Orange enzymes and other liquid enzyme products. Enzyme, known as enzyme, refers to a polymer substance having biocatalytic functionality. In the catalytic reaction system an enzyme, the reactant molecules are known as substrates, enzyme substrates by catalytic conversion to another molecule. Almost all cellular activity of enzymes involved in the process are required to improve efficiency. Similar to other non-biological catalysts, enzymes chemical reactions by lowering the activation energy to accelerate the rate of the reaction, most of the enzyme catalyzed reaction rate can be increased a million times; in fact, the enzyme is to provide an activation energy needs than another low way, so that more particles to have less than the activation energy of the reaction kinetic energy, thus speeding up the reaction rate. Enzyme as a catalyst, in itself is not consumed during the reaction, it does not affect the chemical equilibrium reactions. Positive enzyme catalysis, but also a negative catalytic effect, not only to accelerate the reaction rate, but also to reduce the reaction rate. And other non-living catalysts is different, having a high degree of specificity of enzyme, only a catalytic reaction or produce a particular specific configuration.
Orange Enzyme Solution,Enzyme Essence Liquid,Fresh Orange Fermentation Ganzhou Green days Biochemical Technology Co., Ltd. , http://www.cn-gangdao.com
Conventional enzyme production is mainly produced by hand, hand-sliced, hand-fermentation, the company every step of the process are used self-developed technology and equipment to automate production. Moreover, the conventional enzyme production have adopted a fermentation technology, enzyme often taste discomfort, sour and other issues, I produced using a variety of enzymes, probiotics composite grade fermentation technology, fermentation at different times with different strains, and two or three times through fermentation, enzymes such pure taste, streptozotocin balanced nutrients. Scientific and standardized process: