Natural Black Rice Extract Enhances Wellness Product Formulations

Black rice, a highly prized nutritious ingredient in East Asian culinary traditions, derives its health benefits not only from its rich conventional nutrients but also from the natural anthocyanins abundant in its seed coat. Modern scientific research indicates that anthocyanins, a class of polyphenolic active compounds widely present in plants, not only impart black 米its distinctive purple-black hue but also exhibit multiple physiological functions, including antioxidant, anti-inflammatory, and lipid metabolism regulation.

In the health product market, where clean labels and natural ingredients are trending, black rice extract is increasingly becoming a key ingredient in functional formulations. Green Spring Technology leverages advanced extraction and purification techniques to deliver high-purity, highly stable black rice anthocyanin extracts. This scientific foundation empowers product development, helping clients bridge the gap between traditional knowledge and modern nutritional science.

Green Spring Technology has achieved multiple technical breakthroughs in black rice extract production, resulting in products with these core advantages:

· High Purity and Stability: Utilizing gentle yet efficient extraction and purification processes to maximize the retention of anthocyanin bioactivity, effectively addressing the instability issues of natural ingredients during processing and storage;

· Clear Composition and Batch Consistency: Ensuring stable levels of key active components, including cyanidin-3-glucoside, through standardized production processes and stringent quality control systems, providing reliable evidence for efficacy claims in end products;

· Excellent Applicability and Compatibility: With superior water solubility, this ingredient is widely applicable across various product forms—including solid beverages, soft capsules, dietary supplements, and functional foods—accelerating development processes and enhancing formulation feasibility.

Green Spring Technology, driven by innovation, continuously advances the application of black rice anthocyanin in the health food sector. We collaborate with industry partners to create next-generation health products that blend traditional wisdom with scientific validation.

1 Black Rice Anthocyanin: Green Spring Technology delivers high-purity natural ingredient solutions 

In modern health product development, black rice anthocyanin garners significant attention for its exceptional physiological activity and natural properties. Leveraging advanced extraction and testing processes, Green Spring Technology is committed to providing stable, efficient, and safe black rice extract ingredients, empowering enterprises to create the next generation of scientifically credible health products.

In extraction technology, Green Spring employs an optimized ethanol solvent extraction system. Multiple extractions are conducted under mild conditions (below 60°C), combined with vacuum low-temperature concentration technology. This approach maximizes the retention of anthocyanin bioactivity while avoiding high-temperature degradation, ultimately achieving stable yields and high-purity outputs. We concurrently explore green technologies such as enzymatic methods and resin purification to continuously enhance extraction efficiency and product quality.

Component identification and quality control are critical to ensuring raw material efficacy. Green Spring Technology employs advanced analytical methods like High-Performance Liquid Chromatography (HPLC) and Liquid Chromatography-Mass Spectrometry (LC-MS) to confirm that Cyanidin-3-glucoside (Cy-3-G) as the primary active component, supplemented by other anthocyanins like paeoniflorin. This ensures consistent composition and controllable content across batches, providing a solid foundation for the efficacy consistency and claim reliability of our customers' products.

Green Spring Technology's black rice extract is suitable for diverse applications including capsules, tablets, functional beverages, and natural colorants. It combines antioxidant and anti-inflammatory bioactivities with natural coloring properties, making it an ideal choice for innovation in health foods and supplements.

2 Black Rice Anthocyanins: Scientifically Backed Multi-Functional Bioactivity

As a natural water-soluble plant pigment, black rice anthocyanin possesses diverse bioactivities due to its unique molecular structure, making it a highly sought-after functional ingredient in the health product industry. Leveraging cutting-edge research and technological expertise, Green Spring Technology is committed to providing customers with high-purity, high-potency black rice extracts, delivering scientifically reliable natural solutions for product innovation.

Multiple studies indicate that black rice anthocyanin exhibits the following properties:

· Exceptional antioxidant potential: Its phenolic hydroxyl structure effectively neutralizes free radicals, supporting the body's maintenance of healthy oxidative balance. This helps slow the natural aging process and 高めproducts' antioxidant health attributes.

· Supports lipid metabolism regulation: Research indicates black rice anthocyanins may promote healthy lipid metabolism, helping maintain normal serum triglyceride and total cholesterol levels, making them suitable for developing lipid-regulating health products.

· Active anti-inflammatory properties: Black rice anthocyanins have been shown to modulate expression of multiple inflammatory factors, supporting vascular health and connective tissue function. This makes them applicable for joint health, athletic recovery, and overall wellness products.

· Additional Health Support Functions: Furthermore, related research suggests potential value in inhibiting abnormal cell proliferation and regulating melanin production, offering expanded possibilities for oral beauty and weight management products.

Green Spring Technology's black rice extract features cyanidin-3-glucoside (Cy-3-G) as its core active ingredient. With stable quality and consistent batches, it is widely applicable in dietary supplements, functional foods, sports nutrition, and oral beauty products, empowering clients to create innovative wellness products that combine scientific substance with market competitiveness.

3 Green Spring Empowers Health Product Innovation with Highly Stable, High-Potency Ingredients

As a safe, vibrantly colored, and abundant natural ingredient, black rice anthocyanins demonstrate broad application potential in health products. Green Spring Technology is committed to advancing the high-value utilization of this natural compound, injecting core momentum into industry innovation by providing premium black rice extract ingredients.

Green Spring Technology supports clients in developing truly differentiated, science-backed natural health products through reliable supply chains and professional technical services, jointly seizing new market opportunities where clean labels and functional health converge.

Food, health supplement, and wellness brands are invited to contact us at helen@greenspringbio.com or WhatsApp: +86 13649243917 for complimentary samples, product technical documentation, and customized application solutions. 

参考:

[1]   ling wh, wang l l, ma j .ウサギへの黒米外層分画の補充はアテローム性動脈硬化斑形成を減少させる 抗酸化状態を高めます[j]jnutr, 2002, 132: 20- 26

[2]   hu c, zawistowski j, ling w, et al。に対して黒米 (oryza sativa l . indi- ca)色素分画は、化学的および生物学的モデル系において活性酸素種および一酸化窒素の両方を抑制する[j]。2003年JAgric食品化学51:5271 - 5277

[3]   xia m, ling wh, ma j, et al。ブラックライス色素分画を食事に補充すると、アテローム性プラークの形成を減衰させる apolipoprotein e deficientmiceで[j]。jnutr, 2003, 133: 744- 751

[4]   夏xd玲w h ma j らアントシアニン-金持ち から抜粋黒   rice    enhances    atherosclerotic   看板   安定    in apolipoprotein e - deficientmice [j]。jnutr, 2006, 136, 2220- 2225

[5]   kong jm, chia ls, goh nk, et al。アントシアニンの分析と生物活性[j]。64 2003年Phytochemistry:(923年)- 933

【6】徐元金、杜啓珍。アントシアニンの単離・同定方法とその生物活性[j]。2006年(平成18年)3月31日:ダイヤ改正

[7]張清。黒米色素の抽出・精製プロセスに関する研究[j]。^『仙台市史』第2巻、仙台市、2000年(平成12年)、24-26頁

[8]張)心跳回忆。抗酸化・低脂血作用における黒米の有効成分と作用機序[d]。広東省広州市:華南師範大学、2003年:57

[9] cacace je, mazza g .水性エタノールと黒スグリからのアントシアニン抽出の最適化[j]。j food sci,2003,68: 240- 248

[10] xia xiaodong, ling wenhua, zheng lin, et al。hplcによる黒米ぬかエキス中のアントシアニンの組成と含有量の測定[j]。2006年(平成18年)3月27日:206-208系統を廃止

[11] chiang an, wu h l, yeh hi, et al。黒米の抗酸化作用を介して抽出します 超酸化物イオン的誘導 ジスムターゼおよびカタラーゼ活性[j]。^パウサニアス、2006年4月1日、7- 8頁