About Cajanus Cajan Extract (Adaki / Arahar / Tuvar ki daal)
- Pigeon pea (Cajanus cajan (L.) Huth) is one of the most common tropical and subtropical legumes cultivated for its edible seeds. Pigeon pea is fast growing, hardy, widely adaptable, and drought resistant (Bekele-Tessema, 2007). Because of its drought resistance it can be considered of utmost importance for food security in areas where rainfall is not reliable and droughts are likely to occur (Crop Trust, 2014). At the end of the dry season, pigeon pea provides green forage of outstanding value when other forages are not available (Sloan et al., 2009).
- Cajanus cajan (L) Millsp. (Sanskrit: Adhaki, Hindi: Arhar, English: Pigeon pea, Bengali: Tur) (family: Fabaceae) is the most important grain legume crop of rain-fed agriculture in semi-arid tropics. It is both a food crop and a cover/forage crop with high levels of proteins and important amino acids like methionine, lysine and tryptophan. During the last few decades extensive studies have been carried out regarding the chemistry of C. cajan and considerable progress has been achieved regarding its biological activities and medicinal applications. This review article gives an overview on the biological activities of the compounds isolated, pharmacological actions and clinical studies of C. cajan extracts.
- USES
- C. cajan are used in food poisoning, as colic and in constipation. In Chinese folk medicine pigeon pea leaves are used to staunch blood, as an analgesic and to kill parasites. In some parts of Tamil Nadu, India, the leaf, seeds and young stems are used to cure gingivitis, stomatitis and as a toothbrush.
Premium Quality Herbal ExtractOur Cajanus Cajan Extract boasts 98% purity, ensuring potent and consistent results in every batch. Sourced directly from India, this green powder is produced using stringent quality controls and solvent extraction techniques for maximum efficacy. It's an excellent choice for manufacturers seeking high-grade herbal ingredients.
Versatility and Shelf StabilityWith a shelf life of 24 months, this extract retains its properties well over time, making it a reliable component for various health and wellness products. Its powder form allows for easy handling, blending, and measurement in both industrial and small-scale applications.
FAQ's of Cajanus Cajan Extract (Adaki / Arahar / Tuvar ki daal):
Q: How is Cajanus Cajan Extract produced?
A: Cajanus Cajan Extract is manufactured by using a precise solvent extraction method, which isolates valuable compounds from the fruit of the Cajanus Cajan plant. The process ensures high purity and preserves the natural green color and beneficial properties of the extract.
Q: What are the common uses of Cajanus Cajan Extract powder?
A: This extract powder is often used in the formulation of herbal supplements, nutraceutical products, and functional foods. Due to its high purity, it is also utilized as a natural ingredient in traditional medicine and wellness blends.
Q: When should Cajanus Cajan Extract be used for optimal benefits?
A: For maximum effectiveness, this extract can be incorporated into daily supplement regimens or added to health products as needed. Consult with a healthcare professional for specific usage recommendations based on individual requirements.
Q: Where is Cajanus Cajan Extract sourced from?
A: Our extract is produced in India by reputable manufacturers and suppliers specializing in high-quality herbal products. The fruit of the plant is carefully selected to maintain consistency and efficacy.
Q: What benefits does Cajanus Cajan Extract offer?
A: Known for its nutritional value, Cajanus Cajan Extract supports general wellness and can contribute to a healthy diet. Its concentrated form provides a rich source of plant compounds traditionally valued in herbal practices.
Q: How should the extract powder be stored for maximum shelf life?
A: To ensure the full 24-month shelf life, store the powder in a cool, dry place, away from direct sunlight and moisture. Keeping it in sealed containers helps maintain its purity and effectiveness.
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