Benegut®
Benegut® guarantees highest, consistent and defined quality. It is scientifically proven, IP protected, and frequently used in food supplements. Benegut is marketed in Europe and Australia under the brand name Nutrigut.
Properties
- Physical Form
- Capsules, Powder, Solid
- Capsules
- Powder
- Solid
Product families
- Plant & Herb Products & Extracts
Other characteristics
- Brand
- Benegut
- Features
Anti-Inflammatory, Healthy Ageing, High Quality, Neutral Taste, Promotes Digestive Health, Promotes Healthy Gastrointestinal Tract; Bloating; Feeling of fullness; Gastrointestinal rumbling; Abdominal discomfort
- Functions
- Supplement
- Labeling Claims
Halal, Kosher, Natural, Naturally Derived, Plant-Based; Halal; Kosher; Natural; Naturally Derived; Plant-Based
- Certifications & Compliance
European Pharmacopeia (Ph. Eur.), GMP, Halal, IP Certified, ISO 22000, ISO 9001, Kosher, United States Pharmacopeia (USP)
- Markets
- Food & Nutrition
- Appearance
- Fine beige powder with a characteristic odor
- Solubility
- Water Soluble
- Soluble In
- 100 g/L in water
- Technology
- Food Ingredients
- Ingredient Origin
- Natural Origin
- Plant Origin
- Product Information
Benegut is obtained by water extraction out of Perilla frutescens (L.) leaves, an annual edible herbaceous plant native to Asia.; Perilla frutescens is a member of the family Lamiaceae. Common names are: Shiso (Japan), 紫蘇 Zi Su Ye (China) Perilla, Japanese Melisse or Japanese Basil (USA, Europe); Benegut is standardized on a special flavonoid fraction, its key active ingredient Vicenin 2 and on rosmarinic acid, determined by HPLC.; Benegut is a water soluble fine beige powder with neutral taste. Its reco mended daily dosage is 300 mg.; Benegut's production facility and manufacturing process comply with the highest international standards of safety, hygiene and quality control: ISO-9001:2008, ISO-22000:2005 and is GMP certified for dietary supplements.; Benegut complies with highest quality and traceability standards, completed by phytochemical characterization and stability data.
Technical data
Table 1 of 1
16 rows| Characteristic | Value | Unit |
|---|---|---|
| Loss on drying | max. 5.0 | % |
| Particle size (< 180 μm) | min. 80 | % |
| Bulk density | 0.2-0.6 | g/ml |
| Tapped density | 0.4-0.8 | g/ml |
| pH Value (10 % Water Solution) | 4.6 - 5.6 | — |
| Foreign matter | not detected | — |
| Total Polyphenols | min. 0.57 | % |
| Rosmarinic acid | min. 0.05 | % |
| Special Flavonoid Fraction | min. 0.18 | % |
| Including Vicenin 2 | min. 4.0 | % |
| Methyleugenol (Phenylpropene) (Limit 0.1 ppm) | not detected | — |
| Myristicin (Phenylpropene) (Limit 0.1 ppm) | not detected | — |
