Concentration of five polyphenol marker compounds in two product lots used for two clinical studies
| Trial | Lot number | Unit | Apigeninidin | Luteolinidin | Apigenin | Luteolin | Naringenin |
|---|---|---|---|---|---|---|---|
| Trial 1 | 06-4812 | μg/g | 38,650 | 323 | 6020 | 585 | 230 |
| Trial 2 | 09-0590 | μg/g | 47,380 | 890 | 6460 | 673 | 166 |
The quantification of these five polyphenol marker compounds was evaluated by the highly sensitive LC/MS-MS methodology, and their structures were confirmed by CAD-MS/MS analysis. The testing was performed by Brunswick Laboratories, Norton, MA.
https://www.ncbi.nlm.nih.gov/pmc/articles/PMC3904510/
| JOBELYN NUTRITIONAL ANALYSIS | ||
| TEST PERFORMED BY GMP LABS OF USA | ||
| Principle | Nutrient value | Percentage of RDA |
| Energy | 324 cal | |
| Carbohydrates | 75.3g | |
| Protein | 4.87g | |
| Dietary fiber | 50.30g | |
| Vitamin | ||
| Vitamin B12 | 0.83 µg | 34.5% |
| Riboflavin | 0.18 mg | 16.36% |
| Niacin | 3.55 mg | 25.35% |
| Minerals | ||
| Calcium | 352 mg | 35.2% |
| Magnesium | 183 mg | 59.03% |
| Iron | 51.20 mg | 640.0% |
| Zinc | 1.09 mg | 13.62% |
| Copper | 900 µg | 127.77% |
| Phosphorus | 700 mg | 20.14% |
| Selenium | 15.40 µg | 28.0% |
| Electrolytes | ||
| Potassium | 0.5 g | 10.63% |
| Sodium | 1.15 g | 95.83% |
| Total Omega-3 fatty acids | 36 mg | |
| Total Omega-6 fatty acids | 110 mg | |
| Total Omega-9 fatty acids | 0.034mg | |
Raw Material Name : Jobelyn (Sorghum Bicolor) Powder
GMP Labs RM Code # : CHA1786C
RM Lot # : JX3010302.1.40.1X
Testing Method : Multiple
Customer : Hains Herbal
Reporting Date : April 02, 2015
PHENOLICS IN JOBELYN
Phenolics ¹ 106.86 (mg/g)
- The phenolic result is expressed as milligram gallic acid equivalent per gram.
- Testing performed by Y. Kou & H. Ji. At Brunswick Laboratory, USA
TOTAL BIOFLAVONOIDS IN JOBELYN
Total bioflavonoids ¹ 254.27 (mg/g)
¹ The total bioflavonoids result is expressed as milligram rutin equivalent per gram
Testing performed by Y. Kou & H. Ji. At Brunswick Laboratory, USA
With the exception of Cloves and dried Peppermint, which are seasonings, it has the highest polyphenolic content among the food plants. Pérez-Jiménez, J., Neveu, V., Vos, F. et al. Identification of the 100 richest dietary sources of polyphenols: an application of the Phenol-Explorer database. Eur J Clin Nutr 64, S112–S120 (2010).
