Echinacea polyphenol extract is derived from the aerial parts and roots of Echinacea purpurea, E. Angustifolia, or E. Pallida.
The polyphenolic fraction is concentrated through aqueous-ethanol extraction and includes cichoric acid, caftaric acid, echinacoside, and chlorogenic acid. These polyphenols contribute significantly to echinacea's immunostimulatory and antiviral properties alongside alkamides and polysaccharides. Research demonstrates their ability to enhance phagocyte activity, stimulate cytokine production, and inhibit hyaluronidase. Commercially, echinacea polyphenols are used in immune defense supplements, cold and flu prevention products, and functional health beverages.
