[Latin Name]  Citrus aurantium L.

[Specification] Synephrine 4.0%–80%

[Appearance] Yellow brown powder

Plant Part Used: Fruit

[Particle size] 80Mesh

[Loss on drying] ≤5.0%

[Heavy Metal] ≤10PPM

[Storage] Store in cool & dry area, keep away from the direct light and heat.

[Shelf life] 24 Months

[Package] Packed in paper-drums and two plastic-bags inside.

[Net weight] 25kgs/drum

[What is Citrus Aurantium]

Citrus aurantium L, belonging to the family Rutaceae, is widely distributed in China. Zhishi, the Chinese traditional name for Citrus aurantium, has long been a folk medicine in traditional Chinese medicine (TCMto improve indigestion and help stimulate the Qi (energy force).

[Function]

1. Have the function of antioxidant, anti-inflammatory, hypolipidemic, vasoprotective and anticarcinogenic and cholesterol lowering actions.

2. Have the function of inhibiting following enzymes: Phospholipase A2, lipoxygenase, HMG-CoA reductase and cyclo-oxygenase.

3. Have the function of improving the health of capillaries by reducing the capillary permeability.

4. Have the function of reducing hay fever and other allergic conditions by inhibiting the release of histamine from mast cells. The possible activity of hesperidin could be explained by the inhibition of polyamine synthesis. (bitter orange extract)

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This fish recipe will work with any type of fish:

You will need:
4 Fish Filets (I used a firm white fish-Talipia)
1 Head of Broccoli (cut into bit size pieces)
1 Bunch of Kale
1 Cup of brown rice
1 lemon
Olive Oil
3 Garlic Cloves
Galic Salt
Garlic Powder
2 boullion cubes
2 cups of water

Pre-heat oven to 350 degrees
Foil 3 cookie sheets
toss broccoli and Kale in olive oil and garlic salt and spread out on cookie sheets
Put olive oil, salt, pepper, garlic, and lemon zest and juice (from 1 lemon) on the fish
Wrap fish in foil
Fish cooks for 20-25 min at 350 degrees
Broccoli and Kale will cook for 15 min at 350 degrees

Rice: on stovetop. Brown rice in pan with olive oil until the rice starts to have an aroma. Pour water and two boulion cubes in rice pain while still hot. Bring to boil, then reduce to simmer place lid on the pan and cook until all water is evaporated (about 25 min)

ENJOY!!