Standardized Lemon Calamansi Extract
Citrus limon + Citrofortunella microcarpa
Lemon and calamansi are major fruit species from citrus family. The pulp and rind are commonly used in cooking and baking, while the juice (pH 2.2) gives refreshing sour taste to cuisine and beverages. The acidic juice of these citrus fruits is also used to improve food texture such as in macerating berries, tenderizing meat and to reduce greasiness of a dish.
The combination of lemon and calamansi gives a sour and slightly tangy sweet flavour that is suitable to be used as flavour enhancing ingredient in culinary. This combination offers greater source of nutritional values by providing rich source of Vitamin C. Extracts of these fruits were reported to have many beneficial effects including anticancer effects, antibacterial properties, reducing risk of hypertension, mental health problems, respiratory problems, arthritis, and rheumatism.
We provide practical, easy & consistent on food processing application.
Fresh natural flavor extract powder for Bakery & Beverage.
- No Fillers
- No Flavors
- No Additives
- No Artificial Colors
- Soy and Gluten Free
- Lab Tested for Authentic & Active Compound
- Origin from Malaysia Borneo Forest
|Bionutricia Lemon Calamansi Extract||BRAND X|
|Certification||Registered with the Ministry of Health, Halal Tested||Not registered & certified|
|Raw Ingredients||Lemon Citrus limon & Calamansi Citrus microcarpa from Malaysia farm||Very little / no raw ingredients; Use non-Lemon Calamansi materials|
|Process||Extracted through R.O. water & Ultra-sonic; Full bio-active ingredients||Grinded peel powder; Extracted through ethanol process|
|Active Compound||0.5-1% Bioflavonoids||Not Tested|
|Formulation||Only Lemon Calamansi which is proven safe and effective||Combination of other ingredients (effectiveness & safety is not proven); Added with prohibited drugs|
|Label||Transparent, standardized Lemon Citrus limon & Calamansi Citrus microcarpa extract 0.5-1% bioflavonoids||Misleading claim (quantity), incorrect amount of Lemon Calamansi extract, mostly filler ingredients|
High Standard Product Quality Control
Improves collagen synthesis
|In vitro studies of Ascorbic acid|
|Subject||Human skin fibroblast cell line|
|Duration of the study||5 days|
|Parameters analysed||Collagen I and IV expression level and synthesis of type I procollagen|
|Outcomes||Vitamin C enhanced the expression levels of collagen I and IV in human skin fibroblast and increased the type I procollagen synthesis.
|Function||-Vitamin C is essential for collagen biosynthesis.
-High content of Vitamin C and flavonoids act as good source of antioxidants, antibiotic and disinfectants which are beneficial for skin health maintenance.
|In vivo studies of Citrus flavonoids|
|Subject||Female Syrian golden hamsters (n = 60)|
|Duration of the study||1 week|
|Parameters analysed||Average tumor burden in mm3|
|Outcomes||All treatments with citrus flavonoids have reduced tumor burden in hamsters, and tumor volume reduction is significantly different between Group 1 and 5.
*Group 1 = untreated
|Function||High content of flavonoids in citrus fruits may have antitumor properties and give protection effect against cancer.|
Prevents kidney stone formation
|Long-term lemonade therapy in patients|
|Subject||Hypocitraturic nephrolithiasis patients (n = 32)|
|Duration of the study||24 hours (Urine analysis) >1 year (Stone formation)|
|Parameters analysed||Urinary citrate level and stone size|
|Outcomes||-Lemonade therapy increased the urinary citrate level, similar to the effect of potassium citrate. -Stone formation rate was found decreased in patients with lemonade therapy. GroupControl (Potassium citrate)Lemonade
|Function||The high content of dietary citrate in citrus fruits can have citraturic effect and reduces the risk of kidney stone formation.|
Reduces risk of inflammatory polyarthritis
|Prospective, population-based, nested case-control study|
|Subject||Individuals with and without inflammatory polyarthritis (IP) aged 45-74 years|
|Duration of the study||7 days|
|Groups||(1) Control (n = 146) (2) Individuals with inflammatory polyarthritis (IP) (n = 73)|
|Parameters analysed||Diet intake diary and development of inflammatory polyarthritis|
People who consumed less than 56 mg of vitamin C daily (above the current UK RNI of 40 mg/day) had a more than threefold increase in the risk of IP compared with those who consumed more.
|Function||Vitamin C is an important antioxidant micronutrient that may act as primary prevention of inflammatory polyarthritis.|
Standardized Pure 20:1 Lemon Calamansi Powder Extract
- Pure 20:1 Lemon Calamansi Extract
- 0.5-1% Bioflavonoids (Bioactive Phytochemicals)
- Ultrasonic solvent extraction
- Rich in phytonutrient
- High in antioxidant
- For general health purpose
- Promotes hydration
- Good source of vitamin C
- Supports weight loss
- Promotes skin health
- Aids digestion
- Scientifically tested