Kaneka to introduce two new functional food materials: a proteolysis product of Azuki beans which lowers blood sugar, and a chrysanthemum polyphenol fraction which inhibits xanthin oxidase thus preventing uric acid accumulation

Kaneka press release, May 17, 2012

Kaneka to introduce two new functional food materials: a proteolysis product of Azuki beans which lowers blood sugar, and a chrysanthemum polyphenol fraction which inhibits xanthin oxidase thus preventing uric acid accumulation
Scroll to top