| Quantity | Price | Save |
|---|---|---|
| XXXXX | XXXXX | 0.00% |
| XXXXX | XXXXX | 5.00% |
| XXXXX | XXXXX | 8.00% |
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$0.00/Gm
Botanical Name: Stachytarpheta cayennensis
Plant Part Used: Leaf
Processing Method: Extraction
Gervao leaf is derived from Stachytarpheta cayennensis, belongs to the Verbenaceae family. Gervao leaf contains several bioactive compounds, including alkaloids, flavonoids, and tannins. These phytochemicals are believed to contribute to its potential health effects and also it has been used in traditional medicine.
Serving Size: 100g
| Amount/serving | % Daily Value* | |
| Total Fat 0g | 0.00% | |
|---|---|---|
| Saturated Fat 0g | 0.00% | |
| Trans Fat 0g | % | |
| Cholesterol 0mg | 0.00% | |
| Sodium 20mg | 0.83% | |
| Total Carbohydrate 74g | 24.67% | |
| Dietary Fiber 63g | 224.91% | |
| Total Sugars 11g | % | |
| Includes 0g Added Sugars | 0.00% | |
| Protein 3g | 6.00% | |
| Vitamin D 0mcg | 0.00% | |
|---|---|---|
| Calcium 14mg | 1.08% | |
| Iron 0mg | 0.00% | |
| Potassium 10mg | 0.21% | |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs:
Stachytarpheta cayennensis is the botanical name of Gervao.
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| Items | Specification | Test Methods |
|---|---|---|
| Physical Analysis | ||
| Description | Powder | Organoleptic |
| Color | Brown | Organoleptic |
| Odor | Characteristics | Organoleptic |
| Taste | Characteristics | Organoleptic |
| Mesh size | NLT 95% Passes through #80 mesh | USP<786> |
| Extract Ratio | 4:1 | TLC |
| Loss on drying | NMT 10.0% w/w | USP<731> |
| Identification | Complies to TLC | TLC |
| Solvent Used | Water and Ethanol | USP |
| Bulk density | 30-70 g/100ml | USP<616> |
| Total Heavy Metals | ||
| Total Heavy Metals | NMT 10 ppm | USP<231> |
| Lead | NMT 2 ppm | USP<232> |
| Arsenic | NMT 2 ppm | USP<232> |
| Mercury | NMT 1 ppm | USP<232> |
| Cadmium | NMT 1 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> |
| Staphylococcus | Absent | USP<62> |
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