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Botanical Name: Coleus forskohlii
Plant Part Used: Root
Processing Method: Extraction
Coleus is commonly known as makandi, kaffir potato, and forskolin which belong to the family of Lamiaceae. It is a medicinal herb and grows near Nepal, India, and Thailand. Forskolin is the major active component of the Coleus. It also contains oleanolic acid, betulinic acid, alpha cedrene, chamaecydin. Superoxide dismutase, peroxidase, and catalase polyphenol oxidase-like enzymatic antioxidants are present in the root of this herb. The leaves, root stems, and all parts of the Coleus plant have great medicinal values. Coleus is rich in vitamins and minerals. Consumption of Coleus is good for heart, and eye health.
Main Producing Countries |
Brazil, India, Nepal, Sri Lanka and Thailand
|
Product Use |
Note: Information contained herein is believed to be accurate and is offered in good faith for the benefit of the customer: Green Jeeva, LLC., however does not assume any liability or risk involved in the use of its products since the conditions of use are beyond our control. Nothing contained herein shall constitute an express or implied guarantee or warranty with respect to Green Jeeva, LLC’s or their use.
Serving Size: 100g
| Amount/serving | % Daily Value* | |
| Total Fat 0.7g | 0.00% | |
|---|---|---|
| Saturated Fat 0g | 0.00% | |
| Trans Fat 0g | % | |
| Cholesterol 0mg | 0.00% | |
| Sodium 0mg | 0.00% | |
| Total Carbohydrate 52.2g | 17.33% | |
| Dietary Fiber 0g | 0.00% | |
| Total Sugars 0.51g | % | |
| Includes 0g Added Sugars | 0.00% | |
| Protein 1.2g | 2.00% | |
| Vitamin D 0mcg | 0.00% | |
|---|---|---|
| Calcium 58.9mg | 4.46% | |
| Iron 7.2mg | 38.89% | |
| Potassium 0mg | 0.00% | |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs:
The plant part used in this product is root.
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| Items | Specification | Test Methods |
|---|---|---|
| Physical Analysis | ||
| Description | Powder | Organoleptic |
| Color | Light brown to Dark brown | Organoleptic |
| Odor | Characteristic | Organoleptic |
| Taste | Characteristic | Organoleptic |
| Mesh size | NLT 90% Passes through #60 mesh | USP<786> |
| Loss on drying | NMT 10.0% w/w | USP<731> |
| Pesticide residue | Meet USP<561> | Meet USP<561> |
| Residual Solvents- Toluene | NMT 890 ppm | USP |
| Tapped bulk density | Between 0.40 to 0.80g/ml | USP<616> |
| Assay as forskohlin | NLT 10% | HPLC |
| Solubility | NLT 50% Soluble in alcohol and insoluble in water | USP<1236> |
| Residue on Ignition | NMT 10.0% w/w | USP<281> |
| Identification | Rf value of principal spot is comparable with that of standard. | TLC |
| Identification | Should be positive for forskohlin | HPLC |
| Hexane | NMT 290 ppm | USP |
| Total Heavy Metals | NMT 10 ppm | USP<231> |
| Lead | NMT 0.5 ppm | USP<232> |
| Arsenic | NMT 1 ppm | USP<232> |
| Mercury | NMT 0.5 ppm | USP<232> |
| Cadmium | NMT 0.5 ppm | USP<232> |
| Microbiology Test | ||
| Total Plate Count | NMT 10,000 cfu/g | USP<61> |
| Yeast & Mold | NMT 1000 cfu/g | USP<61> |
| E. Coli | Absent | USP<62> |
| Salmonella | Absent | USP<62> |
| Coliform | Absent | USP<62> |
Synonyms
Biological Source
Coleus forskolii
Parts Used
Root
Major components Other constituentsDetail not available
Health categoriesDescription
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