Good User Reputation for Bilberry extract in Surabaya
Good User Reputation for Bilberry extract in Surabaya Detail:
[Latin Name] Vaccinium myrtillus l.
[Plant Source] Wild bilberry fruit cultivated from Sweden & Finland
[Specifications]
1) Anthocyanidins 25% UV (Glycosyl removed)
2) Anthocyanins 25% HPLC
3) Anthocyanins 36% HPLC
[Particle size] 80 Mesh
[Loss on drying] ≤5.0%
[Heavy Metal] ≤10PPM
[Pesticide residue] EC396-2005, USP 34, EP 8.0, FDA
[Storage] Store in cool & dry area, keep away from the direct light and heat.
[Package] Packed in paper-drums and two plastic-bags inside.
[General feature]
1. 100% extracted from European bilberry fruit, approved ID test from ChromaDex andAlkemist Lab;
2.Without any adultery of other relative species of Berries,such as Blueberry, Mulberry,Cranberry,etc;
3. Pesticide residue: EC396-2005, USP 34, EP 8.0, FDA
4. Directly import the frozen fruit from North Europe;
5. Perfect water solubility,water insolubles<1.0%
6. Chromatographic fingerprint match EP6 requirement
[What is bilberry fruit]
Bilberry (Vaccinium Myrtillus L.) is a kind of perennial deciduous or evergreen fruit shrubs, mainly found in subarctic regions of the world as in Sweden, Finland and Ukraine, etc. Bilberries contain dense levels of anthocyanin pigments, which was said popularly to have been used by World War II RAF pilots to sharpen night vision. In fork medicine, Europeans have been taking bilberry for a hundred years. Bilberry extracts entered the healthcare market as a kind of dietary supplement for effects on vision enhancement and visual fatigue relief.
[Function]
Protect and regenerate rhodopsin and cure the eye diseases;
Prevent the cardiovascular diseases
Antioxidant and anti-aging
Softening blood capillary, enhancing the heart function and resisting cancer
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Good User Reputation for Bilberry extract in Surabaya , The product will supply to all over the world, such as: , , ,
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Delicious and healthy spicy pumpkin, coconut & flaxseed soup
With thanks to www.pikalily.com
Ingredients:
• 1 Medium – large pumpkin
• 1 Leek, cut into chunks
• 1 Onion, diced
• 1 Inch raw ginger, grated
• 1 Lemongrass
• 4 Tbsp Thai red curry paste
• 1 Litre vegetable (or chicken) stock
• 400ml Coconut milk
• Juice of 1 lime
• 1 Tbsp honey
• 3 – 4 Tsp olive oil
• 2 Heaped spoons Linwoods flaxseed, sunflower and pumpkin seeds
Method:
1. Pre-heat the oven to 200C and peel and deseed the pumpkin. Cut into chunks and place on a large roasting tray and add 2 tsp of olive oil. Drizzle over 1 tbsp of honey and season with salt and pepper. Place in the oven and roast for 30 minutes.
2. Add 2 tsp of olive oil to a large pot and add the onion, leeks, ginger and lemongrass and cook for 10 minutes until soft.
3. Stir in the Thai red curry paste and add the roasted pumpkin and its juices. Add the coconut milk and vegetable stock and simmer for 5 – 10 minutes. Add 2 tbsp of Linwoods flaxseed, sunflower and pumpkin seeds and then remove the stalk of lemongrass.
4. Add juice of one lime and allow to cool slightly before blending all of the ingredients. Return to the heat and gently heat through. Serve, garnish and enjoy.
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