DIRECT ANSWER
Which botanicals are commonly evaluated for digestive products?
Artichoke whole-herb cynarin extract, artichoke leaf powder and ginger root extracts are distinct B2B sourcing routes. Buyers should confirm botanical identity, actual plant part, named marker or ratio basis, extraction solvent, carrier, taste, solubility and finished-product format.
Compare representative routes.
| Ingredient | Specification | Buyer check |
|---|---|---|
| Artichoke Whole Herb | 2.5% cynarin grade | Confirm whole-herb identity, UV assay and solvent |
| Ginger Root | Ratio or assay-based grade | Confirm named marker and HPLC method; review heat and sensory profile |
| Artichoke Leaf Powder | Leaf powder; separate from whole-herb extract | Confirm leaf identity and whether any extract assay applies |
Representative sourcing routes.
Artichoke Whole-Herb Extract 2.5% Cynarin →
Buyer checklist.
Confirm identity, plant part, marker or ratio basis, analytical method, extraction solvent, carrier, taste, solubility, current COA and destination requirements.
Digestive ingredient sourcing FAQ.
Are artichoke ratio and cynarin grades equivalent?
No. Compare specification and analytical basis.
Should ginger heat be evaluated?
Yes. Marker level and sensory intensity affect format suitability.
Can these extracts be used in beverages?
Evaluate taste, solubility and stability.
Do ingredients establish digestive claims?
No. Review the finished product and destination market.
Request a digestive ingredient recommendation.
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