Stevia Extract (Active Ingredient: Sodium Isochlorogenic Acid)

Product specifications:

Stevia is a perennial plant belonging to the Asteraceae family. In addition to extracting stevioside, its leaves are also rich in functional compounds of the chlorogenic acid class, which exhibit important biological effects such as antioxidant, anti-inflammatory, and antiviral properties.

Ingredient characteristics:

1. Chlorogenic acid is a class of phenylpropanoid secondary metabolites produced during the aerobic respiration of plants, and it is the primary active ingredient in traditional Chinese medicinal herbs such as Honeysuckle, Lonicera japonica, and Eucommia ulmoides.

2. Chlorogenic acid is an ester formed by the condensation of caffeic acid and quinic acid. Due to differences in the number and position of caffeic acid substituents, various isomers exist. The common isomers include 3-caffeoylquinic acid (chlorogenic acid), 4-caffeoylquinic acid (cryptochlorogenic acid), 5-caffeoylquinic acid (neochlorogenic acid), 3,5-dicaffeoylquinic acid (isochlorogenic acid A), 3,4-dicaffeoylquinic acid (isochlorogenic acid B), and 4,5-dicaffeoylquinic acid (isochlorogenic acid C).

3. In Eucommia ulmoides and coffee beans, chlorogenic acid is predominantly represented by monocaffeoyl-substituted chlorogenic acid, while dichlorogenic acid—specifically isochlorogenic acid—accounts for less than 20% of the total chlorogenic acid content. In honeysuckle chlorogenic acid, isochlorogenic acid constitutes about 40% of the total, whereas in stevia chlorogenic acid, isochlorogenic acid accounts for nearly 80%. Studies have shown that isochlorogenic acid exhibits superior performance—in terms of antioxidant, antibacterial, and anti-inflammatory activities—compared to monocaferoyl-substituted chlorogenic acid, owing to its greater number of caffeoyl substitutions and a more symmetrical spatial structure.

Efficacy and Applications:

1. Chlorogenic acid can restore intestinal structural damage, regulate inflammatory responses in intestinal tissues, and improve intestinal barrier function by increasing the expression of tight junction proteins in the jejunal mucosal epithelium, thereby reducing intestinal permeability in broiler chicks.

2. To a certain extent, it enhances the immune and antioxidant functions of laying hens in the late laying period, improves the intestinal morphology of the duodenum and ileum, and has a positive effect on laying hens’ egg production rate, feed-to-egg ratio, and mortality rate.

3. Improve the gut microbiota of weaned piglets, enhance nutrient digestibility, and to some extent boost their immune and antioxidant functions, thereby improving their production performance.

(For specific dosage and usage instructions, please call for detailed information.)

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