1%, 2% Allicin
Anthocyanidins 1-25% by UV, Anthocyanosides (Anthocyanins) 1-36% by HPLC, Extract Ratio Product: 5:1, 10:1, 20:1 etc.
0.6%~2% Capsaicin; 10:1; 12:1
4:1; 8:1; 10:1; 20:1
10:1 16:1 20:1 95%
40%-98%
1~5% Polyphenols
10%-98%
5% Resveratrol, 20%-40% Polyphenols
30%,45%,50%
