[Latin Name] Salix alba L.

[Plant Source] from China

[Specifications] Salicin 15-98%

[Appearance] Yellow Brown to White powder

Plant Part Used: Bark

[Particle size] 80 Mesh

[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

Brief Introduction

Salicin is a naturally occurring compound found in the bark of several species of trees, primarily North American in origin, that are from the willow, poplar, and aspen families. White willow, from whose Latin name, Salix alba, the term salicin is derived, is the most well known source of this compound, but it is found in a number of other trees, shrubs, and herbaceous plants as well being synthesized commercially. It is a member of the glucoside family of chemicals and is used as an analgesic and antipyretic. Salicin is used as a precursor for the synthesis of salicylic acid and acetylsalicylic acid, commonly known as aspirin.

A colorless, crystalline solid in its pure form, salicin has the chemical formula C13H18O7. Part of its chemical structure is equivalent to the sugar glucose, meaning it is classified as a glucoside. It is soluble, but not strongly so, in water and alcolhol. Salicin has a bitter taste and is a natural analgesic and antipyretic, or fever reducer. In large quantities, it can be toxic, and overdoses may lead to liver and kidney damage. In its raw form, it may be mildly irritating to skin, respiratory organs, and eyes.

Function

1. Salicin is used to ease pain and reduce inflammation.

2. Relieve acute and chronic pain, including headache, back and neck pain, muscle aches, and menstrual cramps; Control arthritis discomforts.

3. Relieve acute and chronic pain.

4. It has the same effect on the body as aspirin without any of the side effects.

5. It is an anti-inflammatory, a fever reducer, an analgesic, an anti-rheumatic, and an astringent. Specifically, it helps to relieve headaches.

Application

1.Anti-inflammatory, anti-rheumatic,

2.Reduce a fever,

3.Use as an analgesic and astringent,

4.Relieve headache,

5.Ease pain caused by rheumatism, arthritis, and carpal tunnel syndrome.

Anjeer Ke Faide In Urdu | Top Best Health Benefits of Figs

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Anjeer Ke Faide In Urdu | Top Best Health

Benefits of Figs ||Anjeer||Health Benefits of Dried Figs
Fig fruit is low in calories. 100 g fresh fruits carry only 74 calories. However, they contain

health benefiting soluble dietary fiber, minerals, vitamins, and pigment antioxidants that

contribute immensely towards optimum health and wellness.

Dried figs are an excellent source of minerals, vitamins and antioxidants. In fact, dried figs

possess higher concentrations of energy, minerals, and vitamins. 100 g dried figs provide 249

calories.

Fresh figs, especially black mission, contain polyphenolic flavonoid antioxidants such as

carotenes, lutein, tannins, chlorogenic acid, etc. Their antioxidant value is comparable to that

of apples at 3200 umol/100 g (Trolox equivalents).

Additionally, fresh figs contain adequate levels of some of the anti-oxidant vitamins such as

vitamin-A, E, and K. Altogether these phytochemical compounds in fig fruit help scavenge

harmful oxygen-derived free radicals from the human body and thereby protect us from

cancers, diabetes, degenerative diseases, and infections.

Furthermore, research studies suggest that chlorogenic acid in the figs help lower blood sugar

levels and control blood glucose levels in type-II diabetes mellitus (adult-onset) condition.
Prevention of constipation: There are 5 grams of fiber in every three-fig serving. That high

concentration of fiber helps promote healthy, regular bowel function and prevents

constipation. Fiber works to add bulk and mass to bowel movements, so it not only prevents

constipation, but also eliminates diarrhea and unhealthy or irregular bowel movements.

Weight loss: The fiber in figs also helps to reduce weight and is often recommended for obese

people. However, their high calorie count can also result in weight gain, especially when

consumed with milk. A few figs are enough to get the recommended amount of nutrients, so

don’t overdo it! Remember, it is possible to have too much of a good thing.Fights Non-

Melanoma Cancer

Figs contain the phytochemical “benzaldehyde,” an active ingredient found through the

extraction of its juice, which has cancer-fighting capabilities. A 2012 study found figs are an

excellent source of bioactive compounds, such as phenolics, coumarins, and fatty acids, which

can prove potentially useful in treating non-melanoma skin cancers. In addition, figs also

have coumarins, which have been used for skin and prostate cancers.
Lowers Blood Pressure

Figs are rich in potassium, an ingredient known to help control blood pressure. Potassium

helps to control the negative effects that salt has on blood pressure. Many people don’t eat

enough fruits and vegetables, but they consume high amounts of sodium as salt, which can

make them deficient in potassium, and possibly lead to hypertension.

Macromolecule rap DUHDUHDUHDUHDUH

Oh organic compounds their pretty sweet
contains a carbon base it’s neat.
Carbons have three parts consisting of molecules
Monosaccharides, disaccharides, polysaccharides yeah pretty cool
RNA nucleotides?
Denise, cytosine, uracil, and guanine.
DNA nucleotides?
Denise, cytosine, guanine, and adenine

DNA and RNA are
Nucleic
Acids

Basic composition of nucleotides are
Nitrogenous base
Sugar
Phosphate group

20 amino acids exist in the world
RNA is a polynucleotide while DNA is a double helix, swirled.
Nonpolar means it has no charge
My fats are Nonpolar, are yours?
Amino acids, the subunits of proteins
Linked by a peptide bond yah it’s in our genes

Phospholipids are in cell walls
They form the wall in all
The heads of these guys are hydrophilic
However (however) the tails of these guys are hydrophobic.

Disaccharides form from 2 monosaccharides
In a process called dehydration reaction.
Polysaccharides are a starch which forms energy for plants
And cellulose which structures plant cell walls

Triglycerides are fats (echoes out)