1. Bilberry P.E： Anthocyanidins 10%,15%,20%,25% by UV, Anthocyanins35%

2. Cranberry P.E.: Proanthocyanidins 25%,30% by UV, Anthocyanidins 25% by uv

3. Elderberry P.E.: Anthocyanidins25% by uv

4. lonicera caerulea P.E.: Anthocyanins20% by HPLC

5. Black bean hull P.E.: Anthocyanidins 5%,10% by uv

6. Black currant P.E.: Anthocyanins20%,30% by HPLC

Black bean hull (Glycine max (L.).Merr.) is named black soy. The red color from its fruit used in food industry with a long history. The Anthocyanidins is maily Chrysanthemin.

Health benefits: Enrich the blood and dispel wind,  Cure yin asthenia and dysphoria with smothery sensation, night sweat, dizziness and headache