Ellagic Acid CAS 476-66-4 is a natural organic substance, which is mainly found in some fruits and nuts and is a natural polyphenol substance. This substance will turn blue when encountering ferric chloride and yellow when encountering sulfuric acid. After being absorbed by the human body, this substance can improve the anti-cancer ability of the human body and nourish the skin. Function After being absorbed by the human body, ellagic acid can also remove melanin from the body, accelerate the decomposition of melanin, and prevent melanin from accumulating on the skin surface. It can also prevent the generation of melanin from the root, prevent the appearance of color spots on the human skin surface, and also play a certain role in whitening. Therefore, this substance is widely used in the production of cosmetics and drugs. Biological activity Ellagic acid (Elagostasine, Gallogen) has anti proliferation and antioxidant properties. Target Value Topo I Topo II Chemical properties White greenish crystalline powder, soluble in methanol, ethanol, DMSO and other organic solvents, from Mangifera indica, Eucalyptus citriodora, Lythrum salicaria, Geranium sibiricum, Agrimonia pilosa var. japonica. Use A common plant polyphenol, which is an inhibitor of glutathione S-transferase. It can be used for the determination of factor XIIa in plasma. Contact activation can occur during blood coagulation. Uses: It is used in medicine and cosmetics, as an antioxidant, with anti-cancer and anti-virus effects. It is commonly used in polyphenol plants. Inhibitor of glutathione S-transferase, commonly used to detect factor XIIa in plasma; antioxidant; DNA double strand protector. The production method is mainly extracted from plants. It is rich in gallnut, water chestnut fruit, olive nut fruit, and the leaves of eucalyptus globulus produced by Java sumac tree. Generally, the raw materials are degreased and then extracted with alkaline aqueous solution or ethanol, and then the water-soluble protein and gliadin are removed. After that, the sugar ligands are removed by enzymatic decomposition.