Ibicuruzwa bya Artichoke Gukora ibimera bishya Icyatsi cya Artichoke 10: 1 20: 1 30: 1 Inyongera yifu
Ibisobanuro ku bicuruzwa
Igicuruzwa cya Artichoke gikomoka ku mababi y’igihingwa cya artichoke (Cynara scolymus), igihingwa kimaze igihe kinini kavukire mu karere ka Mediterane. Amashanyarazi akungahaye ku binyabuzima bigira uruhare runini mu buzima, cyane cyane mu buzima bw’umwijima, gutera igogora, ndetse n’ubuzima bwumutima. Acide ya Artichoke isanzwe yerekeza hamwe hamwe hamwe nibi binyabuzima, cyane cyane Cynarin, niyo yize cyane kandi izwi cyane kubitera ubuzima bwiza. Amashanyarazi ya Artichoke akomoka mu mababi y’igihingwa cya artichoke (Cynara cardunculus) kandi arimo ibinyabuzima bitandukanye, birimo cynarine na aside artichoke.
COA
| Ibintu | Ibisobanuro | Ibisubizo | |
| Kugaragara | Ifu yumuhondo yijimye | Ifu yumuhondo yijimye | |
| Suzuma |
| Pass | |
| Impumuro | Nta na kimwe | Nta na kimwe | |
| Ubucucike Buke (g / ml) | ≥0.2 | 0.26 | |
| Gutakaza Kuma | ≤8.0% | 4.51% | |
| Ibisigisigi kuri Ignition | ≤2.0% | 0.32% | |
| PH | 5.0-7.5 | 6.3 | |
| Ugereranije uburemere bwa molekile | <1000 | 890 | |
| Ibyuma biremereye (Pb) | ≤1PPM | Pass | |
| As | ≤0.5PPM | Pass | |
| Hg | ≤1PPM | Pass | |
| Kubara Bagiteri | 0001000cfu / g | Pass | |
| Colon Bakillus | ≤30MPN / 100g | Pass | |
| Umusemburo & Mold | ≤50cfu / g | Pass | |
| Indwara ya bagiteri | Ibibi | Ibibi | |
| Umwanzuro | Ihuze n'ibisobanuro | ||
| Ubuzima bwa Shelf | Imyaka 2 iyo ibitswe neza | ||
Imikorere
1. Gushyigikira ubuzima bwumwijima, bigatera kwangiza, kandi birashobora gufasha mu kuvugurura ingirabuzimafatizo.
2. Ibinyomoro bya Artichoke birashobora gushyigikira igogorwa ryibiryo: Ibimera bitera umusaruro wa fer na enzymes zifungura. Kugabanya ibimenyetso byigifu, nko kubyimba no kugira isesemi, kandi bigashyigikira igogorwa ryamavuta neza.
3. Ibikomoka kuri Artichoke birashobora kuyobora Cholesterol na Lipide: Cynarin na aside ya chlorogene bifasha kugabanya cholesterol ya LDL (mbi) no kongera cholesterol ya HDL (nziza). Kugabanya ibyago byo kurwara aterosklerose kandi bigashyigikira ubuzima bwimitsi yumutima.
4.Ibikoresho bya artichoke birashobora kurwanya Antioxidant Igikorwa: Gutesha agaciro radicals yubusa kandi ikingira selile kwangirika kwa okiside. Kugabanya ibyago byindwara zidakira kandi bigashyigikira gusaza neza.
5. Ibikomoka kuri artichoke birashobora kurwanya imiti igabanya ubukana: Luteoline nizindi polifenole bigabanya gucana mumitsi. Ifasha gucunga imiterere yumuriro kandi ishyigikira ubuzima bwimitsi nimitsi.
6. Ibikomoka kuri Artichoke birashobora kugenga isukari yamaraso: Acide Chlorogenic ifasha guhindura urugero rwisukari rwamaraso. Gushyigikira ubuzima bwa metabolike kandi birashobora kugabanya ibyago byo kurwara diyabete yo mu bwoko bwa 2.
Gusaba
1. Ibiryo byongera ibiryo:
Ifishi: Iraboneka nka capsules, ibinini, ifu, nibisohoka.
Imikoreshereze: Yafashwe kugirango ashyigikire ubuzima bwumwijima, igogorwa, gucunga cholesterol, hamwe nubuzima bwiza muri rusange.
2. Ibiribwa n'ibinyobwa bikora:
Kwishyira hamwe: Wongeyeho ibinyobwa byubuzima, urusenda, nibiryo bikomeye.
Inyungu: Yongera imiterere yintungamubiri kandi itanga inyungu zubuzima binyuze mumirire isanzwe.
3. Umuti wibyatsi:
Gakondo: Ikoreshwa mubuvuzi bwibimera kugirango ifashe umwijima kandi yongerera igifu.
Imyiteguro: Akenshi ishyirwa mubyayi byibyatsi na tincure bigamije guteza imbere ubuzima bwigifu.
4. Amavuta yo kwisiga no kuvura uruhu:
Gushyira mu bikorwa: Byakoreshejwe muburyo bwa antioxydeant na anti-inflammatory.
Inyungu: Gushyigikira uruhu rwiza, rwubusore kandi rukarinda ibidukikije.
Gupakira & Gutanga
