Ingredients


CYNOMORIUM SONGARICUM

Mykendys® main ingredient, Cynomorium Songaricumis also known as “Ginseng in The Desert”. Since centuries ago, it has been medically recognized as “Herb of longevity”. It grows in the desert with unique geographic terrain and extreme climate, where the difference in temperature between day and night achieves more than 100°C (the highest is 82.3°C, the lowest is -20°C). Thus, this species is impossible to be cultivated by the human until now. Cynomorium Songaricum is rare and very precious among the Chinese traditional herbs, as recorded more than centuries ago in Compendium of Materia Medica: Cynomorium Songaricum is therapeutic in sexual enhancement, nourishes bone and muscle, prevents dryness, moisturizes the intestine and relaxes bowels. This herb is used on individuals who suffer such symptoms like impotence, weakness in muscle and bone, cold pain of the loin and knees, constipation and so on.

GINSENG

Ginseng is one of the eleven distinct species of slow-growing perennial plants with fleshy roots, belonging to the Panax genus in the Araliaceae family. It grows in the Northern Hemisphere in eastern Asia (mostly northern China, Korea, and eastern Siberia), typically in cooler climates.

Panax Vietnamensis, discovered in Vietnam, is the southernmost ginseng found. Panax ginseng, which are the adaptogenic herbs, principally Panax ginseng, and P. Quinquefolius. Ginseng is characterized by the presence of ginsenosides.

POMEGRANATE POLYPHENOL

A powerful antioxidative effect, anti-mutagenic effect, suppress cancerous cells from multiplying.

MALT

Malt extract's applications are numerous in the food & beverage industry. Indeed, malt extract is more and more often used in candies, bakery products, sauces and the brewing industry. It's also used in the pharmaceutical industry and dairies.

Malt extract from the high diastatic malt is used as a natural source of alpha and beta amylase, beta-glucanase, and other enzymes mostly used in the baking industry. There are multiple advantages for the consumer. Malt extract and colorant are natural, healthy and are not obtained from genetically modified raw materials.

COFFEE

Coffee is a brewed drink prepared from roasted seeds, called coffee beans, of the coffee plant. They are a seed of coffee cherries that grow on trees in over 70 countries, cultivated primarily in Latin America, Southeast Asia, and Africa. Green unroasted commodities in the world. Due to its caffeine content, coffee often has a stimulating effect on humans. Today, coffee is the third most popular drink in the world, besides water and tea.

DARK BROWN SUGAR

Brown Sugar is a sucrose sugar product with distinctive brown color due to the presence of molasses. It is either an unrefined or partially refined soft sugar consisting of sugar crystals with some residual molasses content, or it is produced by the addition of molasses to refined white sugar. Brown sugar contains from 3.5% molasses (light brown sugar) to 6.5% molasses (dark brown sugar). The product is naturally moist from the hygroscopic nature of the molasses and is often labeled as "soft".

The product may undergo processing to give a product that flows better for the industrial. The addition of dyes and/or other chemicals may be permitted in some areas or for industrial products. Particle size is variable but generally less than granulated white sugar. Products for industrial use (eg. The industrial production of cakes) may be based on caster.

ENZYMES

Enzymes are proteins that catalyse (i.e., increase or decrease the rates of) chemical reactions. In enzymatic reactions, the molecules at the beginning of the process are called substrates, and they are converted into different molecules, called the products.

Almost all processes in a biological cell need enzymes to occur at significant rates. Since enzymes are selective for the substrates and speed up on a few reactions from among many possibilities, the set of enzymes made in a cell determines which metabolic pathways occur in that particular cell.

Like all catalysts, enzymes work by lowering the activation energy (fat) for a reaction, thus dramatically increase the rate of the reaction. As a result, products are formed faster, and reactions reach equilibrium state more rapidly.

HYDROLYZED PROTEIN

Hydrolyzed Protein is a protein that has been hydrolyzed or broken down into its component amino acids. While there are many means of achieving this, two of the most common are prolonged boiling in a strong acid (acid-HPV) or strong base or using an enzyme to simulate the naturally-occurring hydrolytic process. According to the U.S. Department of Agriculture's Food Safety and Inspection Service, hydrolyzed protein is a vegetable source of taste and flavor also called bouillon.

The USDA states that "the chemical breakdown of proteins may result in the information of free glutamate-like in meat it joins with free sodium to form a natural source of glutamic acid in food. " When added this way, American law does not require the labels to list MSG as an ingredient.