Sorry, didn't see the question.
I meant:
Posted 29 February 2016 - 09:12 PM
Posted 16 April 2016 - 06:27 PM
I've always been interested in C60 since hearing about it, but will wait until more research has been done. I wonder when a "larger" company will pick it up and market it to the world?
Posted 29 April 2016 - 06:47 PM
Has anyone been able get info on the harvest dates or test the polyphenol mg/kg in the three vendors listed?
Posted 05 January 2017 - 07:32 PM
I've recently contacted Kelsey Moody regarding the lab-testing for toxic by-products in the samples of c60oo from vendors referenced in Jeanlzt's comment. He replied as follows (posting with his permission):
The only group that has ever not failed our quality control is GoodandCheap. However, I believe we only tested one batch and other vendors have passed with one batch but not with others.
In general, concentration is a good metric for the presence of the toxic by-products. When they form, the absorbance spectra changes and by HPLC is appears as though the concentration is off, but in fact it is a spectra shift.
So at this point there is no vendor I could confidently recommend to be free of contaminants. My best recommendation would be to make it in-house and fresh, but that isn't terribly scientific.
Posted 06 January 2017 - 01:45 AM
I've recently contacted Kelsey Moody regarding the lab-testing for toxic by-products in the samples of c60oo from vendors referenced in Jeanlzt's comment. He replied as follows (posting with his permission):
The only group that has ever not failed our quality control is GoodandCheap. However, I believe we only tested one batch and other vendors have passed with one batch but not with others.
In general, concentration is a good metric for the presence of the toxic by-products. When they form, the absorbance spectra changes and by HPLC is appears as though the concentration is off, but in fact it is a spectra shift.
So at this point there is no vendor I could confidently recommend to be free of contaminants. My best recommendation would be to make it in-house and fresh, but that isn't terribly scientific.
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