[Igama lesiLatini] Vitis vinifera L.

[Umthombo weZityalo] ovela eTshayina

[Iinkcukacha]Proanthocyanidins polyphenol

[Imbonakalo] Umgubo ocolekileyo omfusa obomvu

Inxalenye yesityalo esetyenzisiweyo: Ulusu

[Ubungakanani besuntswana] 80 Mesh

[Ilahleko ekomisweni] ≤5.0%

[Intsimbi enzima] ≤10PPM

[Intsalela yesitshabalalisi] EC396-2005, USP 34, EP 8.0, FDA

[Ubomi beShelufu] Iinyanga ezingama-24

[Ipakethi] Ipakishwe ngamadubhu ephepha kunye neengxowa ezimbini zeplastiki ngaphakathi.

[Ubunzima obukhoyo] 25kgs/igubu

Umsebenzi

I-1.Isicatshulwa sesikhumba somdiliya esisetyenziselwa ukunciphisa umngcipheko womhlaza;

I-2.i-Grape skin extract inosetyenziso lwe-antioxidant;

I-3.I-Grape skin extract ine-anti-inflammatory, ukususwa kokuvuvukala;

I-4.I-Grape skin extract inokunciphisa iziganeko zamabala kunye ne-cataract;

I-5.I-Grape skin extract iya kunciphisa umthambo-induced vascular sclerosis porridge;

I-6.I-Grape skin extract iya komeleza imithambo yegazi ukuguquguquka kodonga.

Isicelo

I-1.I-Grape skin extract ingenziwa kwii-capsules, i-troche kunye ne-granule njengokutya okunempilo;

2.Umgangatho ophezulu wesikhumba somdiliya wongezwa ngokubanzi kwisiselo kunye newayini, izithambiso njengomxholo osebenzayo;

3. Isicatshulwa solusu lweediliya songezwa ngokubanzi kuzo zonke iintlobo zokutya ezifana nekhekhe, itshizi njengesondlo, i-antiseptic yendalo eYurophu nase-USA, kwaye iye yandisa ukhuseleko lokutya.

Yintoni i-Grape Skin extract?

Isicatshulwa sesikhumba somdiliya siphuma kwimizi-mveliso esuka kwimbewu yomdiliya epheleleyo enevithamin E, i-flavonoids, i-linoleic acid, kunye ne-OPCs. Ngokwesiqhelo, ithuba lokurhweba lokukhupha izinto zembewu yediliya leleekhemikhali ezaziwa ngokuba ziipolyphenols, kubandakanya ioligomeric proanthocyanidins eyaziwa njenge-antioxidants.

Isicatshulwa solusu lomdiliya sityebile kwi Oligomers Procyanidin Complexes (OPC) , isisithinteli esinamandla sokulwa ne-antioxidant. Ukongeza amandla atyebileyo angaphezulu kwamaxesha angama-20 ngaphezulu kweVithamin C. Isicatshulwa solusu lweediliya sikwangcono ngamaxesha angama-50 kuneVithamin E. Isicatshulwa solusu lomdiliya inceda ukuqinisa amajoni omzimba, kwaye iphinde icothise inkqubo yokuguga, eyona iphezulu kakhulu. ixabiso lemarike. IProcyanidin B2, eyona khompawundi esebenzayo ukuthomalalisa iiradicals zasimahla ezibangela ukuguga, ifumaneka kuphela kwiMbewu yoMdiliya.

EYurophu, i-OPC evela kwi-proanthocyanidins yesikhumba somdiliya yamkelwe kwaye isetyenziswa amashumi eminyaka njengendawo ekhuselekileyo nesebenzayo. Isicatshulwa solusu lomdiliya alunarekhodi yayo nayiphi na ityhefu ebukhali okanye engapheliyo, akukho mpendulo iyingozi naphantsi kwedosi ephezulu kakhulu. Ngezi zizathu, i-proanthocyanidins yesikhumba somdiliya iye yaba yinkwenkwezi entsha kwimakethi eyongezelelweyo yokutya.

Le mveliso okwangoku yeyona mveliso isebenzayo kwaye inamandla kwihlabathi lamadoda ngokwesondo.
Ngolwazi oluthe kratya kunye nendlela yokuthenga, ndwendwela https://youtu.be/xOeWvvUG1To

Imbali yeePickles

Imbali yokwenyani yepikili iyinto engaqondakaliyo. Nangona abanye bakholelwa ukuba ibuyele eIndiya kwiminyaka engama-4030 eyadlulayo.
Ezona pickles ziqhelekileyo zaseIndiya zenziwe ngemango kunye nekalika. Ezinye ziquka ikholifulawa, ikherothi, iradish, itumata, itswele, ithanga, intliziyo yesundu, isiqu selotus, iipetals, ijinja, iamla, [1] ikonofile, ipepile eluhlaza okanye ebomvu, kohlrabi, cordia, kerda, yam emfusa, karonda, ekrakra. igour, ijackfruit, i-mushroom, i-eggplant, i-cucumber, itheniphu kunye ne-lapsi. Kweminye imimandla ikhaphetshu igalelwa itshilisi nezinye iziqholo, ezifana nesimbo nencasa yekimchi.

Uluhlu olubanzi lweziqholo lunokusetyenziswa ngexesha lokukhetha, njenge-asafetida, i-chili powder ebomvu, i-turmeric, kunye ne-fenugreek.

Iipikili ezenziwe ekhaya zilungiswa ehlotyeni kwaye zivuthwa ngokubeka ukukhanya kwelanga ukuya kwiiveki ezimbini. I-pickle igcinwa igqunywe nge-muslin ngelixa ikhula. Ityuwa, i-oyile kunye neziqholo eziphezulu zisebenza njengezithinteli. Iipikili ezininzi eziveliswa ngokurhweba zisebenzisa izigcina-lwazi ezifana ne-citric acid kunye ne-sodium benzoate.

Nangona usebenzisa izithako eziphambili ezifanayo, i-pickle yaseIndiya inokwahluka ngokubanzi kwincasa ngenxa yokungafani kweendlela zokulungiselela kunye neziqholo ezisetyenzisiweyo. I-mango pickle evela eMzantsi India inokunambitha ngokuhluke kakhulu kwenye eyenziwe eNyakatho ye-India, kwaye ngokuqhelekileyo i-spicier eninzi kune-pickle evela eNyakatho ye-Indiya. Kumazwe asemazantsi, ioyile yesesame ithandwa ngokubanzi, ngelixa ioyile yemostade ithandwa ngokubanzi kumazwe angasentla ukwenza iipickles.

Kumantla eHaryana, iPanipat idume ngokuba sisazulu sokwenza iintlobo zorhwebo zeachar enencasa. Isithako esinye esiphambili esilungiselelwe ngemango, itshilisi kunye nelamuni zihlala zithandwa, kodwa isixeko sidume ngepachranga (ngokoqobo 'imibala emihlanu', elungiswe ngemifuno emihlanu) kunye nesatranga ((ngokoqobo 'imibala esixhenxe', elungiswe ngemifuno emihlanu) ethi zivuthwe kwioli yemostade zisebenzisa izithako eziphambili ezifana nemango ekrwada, i-ertyisi, isiqu selotus, i-karonda kunye ne-amlas okanye i-limes, zivuthwe kunye neziqholo ezipheleleyo ze-Haryanvi kunye ne-Punjabi, le pickle inentliziyo enkulu kunye noluhlu lwezithako kunye ne-spice. I-Pachranga achar yaqala ukuyilwa ngu-Murli Dhar Dhingra ePakistan ngo-1930, inzala yakhe ka-Dingra kunye ne-Malik bayizisa e-indiya ngo-1943. ukuya e-UK, e-USA, e-UK nase-Middle East.[4][5][6]

Emazantsi eIndiya, uninzi lwemifuno yomiswa ngelanga kunye neziqholo, ithatha ithuba leentsuku ezishushu kakhulu kunye nelanga unyaka wonke, ngaloo ndlela yenza iipikili zibe yeyona nto iphambili yemihla ngemihla. Ukomisa ilanga ngokwemvelo kugcina imifuno, kunye neziqholo ezifana nemostade, imbewu yefenugreek, umgubo wetshilisi, ityuwa, i-asafoetida, kunye ne-turmeric. Ukukhawulezisa inkqubo yokulungiselela, imifuno inokupheka kuqala.

Izizwe zaseTelangana kunye neAndhra Pradesh zidume ngeepickle zazo eziqholiweyo. Imango engavuthwanga kunye negalikhi kunye nejinja(Aavakaaya ngesiTelugu), tamarind engavuthwanga idityaniswa ngamanye amaxesha kunye netshilisi eluhlaza (iChintakaaya ngesiTelugu) kunye netshilisi ebomvu (iKorivikaram ngesiTelugu) sisiseko sokutya kwemihla ngemihla. Igooseberry(Usirikaaya ngesiTelugu) kunye neLemon (iNimmakaaya ngesiTelugu) nazo zityiwa kakhulu.

Ilizwe laseTamil Nadu lenza imango yemango ebizwa ngokuba yi-maavadu, eqhele ukwenziwa ekuqaleni kwexesha lasehlotyeni xa iimango ziphantse zibe yi-intshi ubude. Inkqubo yokulondoloza isebenzisa ioli ye-castor, inika i-pickle incasa yayo ekhethekileyo. Enye i-pickle evela kwi-Tamil Nadu yi-narthangai equkethe i-citrons engavuthwanga enqunywe kwi-spirals kwaye ifakwe ityuwa. Abantu baseTamil basebenzisa itshilisi ezomileyo elangeni ezigalelwe iyogathi enetyuwa, ngaloo ndlela besenza isiqholo esomileyo esibizwa ngokuba yi-mor molagai esiqhele ukutyiwa nerayisi.

Kwilizwe lase-Karnataka, i-tender ye-mango pickle yiresiphi ye-pickle yendabuko. Oku kugcinwa ngokupheleleyo ngokususa amanzi emzimbeni wemango yonke enetyuwa kwaye inetyuwa kakhulu kwaye imuncu. Uhlobo olukhethekileyo lolu yi jeerige midi (ಜೀರಿಗೆ ಮಿಡಿ) ilungiswe kusetyenziswa ithenda yemango ekhethekileyo enevumba elihlaziyayo.

AmaIndiya asemazantsi ahlala kwimimandla eselunxwemeni nawo avuza iintlanzi kunye nenyama. Kwi-Tamil Nadu, i-karuvadu yenziwe ngetyuwa kunye nokumisa ngelanga iintlobo ezahlukeneyo zeentlanzi. INethili karuvadu, eyenziwe ngeeanchovies, iphakathi kweentlobo ezidumileyo zekaruvadu. E-Kerala, ityhuna kunye nesardadi zinqunqwe kakuhle zaze zafakwa iziqholo kwaye kamva ziphekwe kwi-stovetop, okukhokelela kwi-meen achar.

Iimango ezingavuthwanga, ilamuni, itshilisi eluhlaza, igunda (cordia) kunye nekerda ziqhele ukusetyenziswa njengezithako eziphambili kwi cuisine yaseGujarati. Iindidi zemango evundiweyo edla ngokufumaneka kwimizi yaseGujarati iquka ityuwa yemango pickle eyenziwe ngeoli yegroundnut kunye nezinongo ngembewu yefenugreek, kunye nomgubo wetshilisi obomvu; ipickle yemango eshushu neswiti eyenziwe ngeoli yegroundnut kunye nejaga, imbewu yefennel, idate ezomileyo (kharek), mustard kunye nomgubo wetshilisi obomvu; kunye ne-pickle yemango eshushu neswiti eyenziwe isiraphu yeswekile, ikumin kunye nomgubo wetshilisi.