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Latin name: •Boswellia serrata Specification: • 65% Boswellic Acid (Titration) Part Used: • The resin of Boswellia serrata Certification: • cGMP, ISO22000, HACCP, FSSC22000, Kosher, Halal | |||||||||
Frankincense Extract Powder is the resin extract of Boswellia serrata. It is free flowing powder with characteristic odor and taste. Widely used in pharmaceutical, health care products, dietary supplements fields.
As the most representative component of frankincense, mastic acid has strong pharmacological activity. For example, 3-acetyl-11-carbonyl-β-mastic acid (AKBA) can slow the development of chronic inflammation by inhibiting nuclear factor kappa-B (NF-κB). In turn, it weakens interleukin-6 (IL-6), interleukin-8 (IL-8), tumor necrosis factor-α, transforming growth factor-β (TGF-β) and transforming growth factor-β (TNF-α) were transformed to reduce the stimulation of pain afferent nervous system and play a role in pain relief. Previous studies on the effects of processing on the chemical composition of mastic mainly focused on the changes of five mastic acid components, namely, 11-carbonyl-β-mastic acid (KBA), α-mastic acid, β-mastic acid, 3-acetyl-α-ABA and 3-acetyl-β-ABA. But there are conflicting results. The study showed that the content of KBA increased and decreased after use.
Frankincense Extract Powder is the resin extract of Boswellia serrata. It is free flowing powder with characteristic odor and taste. Widely used in pharmaceutical, health care products, dietary supplements fields.
As the most representative component of frankincense, mastic acid has strong pharmacological activity. For example, 3-acetyl-11-carbonyl-β-mastic acid (AKBA) can slow the development of chronic inflammation by inhibiting nuclear factor kappa-B (NF-κB). In turn, it weakens interleukin-6 (IL-6), interleukin-8 (IL-8), tumor necrosis factor-α, transforming growth factor-β (TGF-β) and transforming growth factor-β (TNF-α) were transformed to reduce the stimulation of pain afferent nervous system and play a role in pain relief. Previous studies on the effects of processing on the chemical composition of mastic mainly focused on the changes of five mastic acid components, namely, 11-carbonyl-β-mastic acid (KBA), α-mastic acid, β-mastic acid, 3-acetyl-α-ABA and 3-acetyl-β-ABA. But there are conflicting results. The study showed that the content of KBA increased and decreased after use.