Top Grade Nutritional Supplements L-Histidine
Tlhaloso ea Sehlahisoa
Histidine ke halofo ea bohlokoa ea amino acid (bana ba lokela ho e fumana lijong) e hlokahalang ho batho bakeng sa khōlo le ho lokisoa ha lisele, Histidine e bohlokoa bakeng sa ho boloka li-sheath tsa myelin tse sireletsang lisele tsa methapo 'me li kenngoa ho neurotransmitter histamine. Li-histamine li na le likarolo tse ngata tsa ho itšireletsa mafung, ho ntša mpa le mesebetsing ea thobalano. Histidine e boetse e hlokahala bakeng sa tlhahiso ea lisele tsa mali le ho sireletsa lisele khahlanong le tšenyo e bakoang ke mahlaseli a kotsi le litšepe tse boima.
TS'ELISO MOTHEO
| Tlhahlobo | Tlhaloso | Mokhoa oa Teko |
| Assay (motheo o omileng) | 99.0–101.0% | HPLC |
| Tahlehelo ka ho omisa | Ha e Feta 0.20% | Se omisa |
| Mesaletsa ha e tuka | Ha e Feta 0.10% | Ph.D. EUR. |
| Lintho tse amanang | Ha e Feta 0.5% | Ph.D. EUR. |
| Endotoxin* | Ka tlase ho 6.0 EU/g | Ph.D. EUR. |
| Boemo ba tharollo(Transmittance) | Eseng ka tlase ho 98.0% | Ph.D. EUR. |
| PH | 7.0–8.5 | Ph.D. EUR. |
| Potoloho e khethehileng[α]20D | +12.0+12,8° | Ph.D. EUR. |
| Potoloho e khethehileng[α]25D | +12,6+14.0° | Ph.D. EUR. |
| Ammonium (NH4) | Ha e Feta 0.020% | Ph.D. EUR. |
| Chloride (Cl) | Ha e Feta 0.020% | Ph.D. EUR. |
| Sulfate (SO4) | Ha e Feta 0.020% | Ph.D. EUR. |
| Tshipi (Fe) | Ha e Feta 10 ppm | ICP-MS/AOAC 993.14 |
| Arsenic (As) |
| ICP-MS/AOAC 993.14 |
| Cadmium (Cd) |
| ICP-MS/AOAC 993.14 |
| Litšepe tse boima (Pb) | Ha e Feta 10 ppm | ICP-MS/AOAC 993.14 |
| Mercury (Hg) |
| ICP-MS/AOAC 993.14 |
Tlhahlobo ea likokoana-hloko
| Kakaretso ea Plate Count | AOAC 990.12 | |
| Kakaretso ea Yeast & Mold | AOAC 997.02 | |
| E. Coli | AOAC 991.14 | |
| Li-coliforms | AOAC 991.14 | |
| Salmonella | E mpe | ELFA-AOAC |
| Staphylococcus | AOAC 2003.07 |
Mosebetsi
L-histidine (HIS) ke amino acid ea bohlokoa e nang le likarolo tse ikhethang tsa proton buffering, metal ion chelation, scaventing of reactive oxygen and nitrogen species, erythropoiesis, le histaminergic system.
