Nutritional Supplement Ingredient Handbook

Author: Ling Guanting
Publisher:
Publishing Date: 2002-02-01
Features: To adapt to the healthy development of health food and its entry into the WTO and international markets, to enable manufacturers and consumers to clearly understand production and consumption, and to ensure that efficacy components, chemical structures, content, physiological functions, and test results are authentic and evidence-based, 230 health food raw materials were selected according to the regulations of the Ministry of Health. They are categorized into 23 types, including anti-aging, immune regulation, memory improvement, anti-fatigue, lipid regulation, blood sugar and blood pressure regulation, and gastrointestinal function improvement. Each raw material is introduced with its Chinese and English names, legal number, functional factors and their chemical structures (or main components), characteristics, physiological functions (specific data, charts), production methods, quality indicators, safety, and other basic parameters. Appropriately, the Sanction Number, production units, reference prices, and references of approved products are also introduced. Before each functional raw material category, a comprehensive introduction is provided on the definition, control standards, evaluation and testing methods of the function, as well as substances approved by the Ministry of Health for that function and their approval numbers. At the end of the book, relevant regulations promulgated by the Ministry of Health are appended.
This book is intended for manufacturers of health food raw materials and products, as well as personnel in related fields such as medicine, health, trade, supply and sales, management, production, and research. It provides knowledge on variety selection, manufacturing methods, quality inspection standards, and physiological function evaluation.