[Latin Name] Vitis vinifera Linn

[Plant Source] Grape seed from Europe

[Specifications] 95%OPCs；45-90% polyphenols

[Appearance] Red brown powder

[Plant Part Used]: seed

[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.

[Shelf life] 24 Months

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

[Gerneral feature]

1. Our product has passed the ID test by ChromaDex, Alkemist Lab. and other

third-party authoritative testing institutions, such as detection;

2. The pesticide residues match (EC) No 396/2005 USP34, EP8.0, FDA and other foreign pharmacopoeia standards and regulations;

3. The heavy metals in strict accordance with the foreign pharmacopoeia standard controls, such as USP34, EP8.0, FDA, etc.;

4. Our company set up a branch and import raw materials directly from Europe with strict control of heavy metal and pesticide residue. Aslo ensure the procyanidins content in grape seed is more than 8.0%.

5. OPCs over 95%, polyphenol over 70%, high activity, the oxidation resistance is strong, the ORAC more than 11000.

[Function]

Grapes (Vitis vinifera) have been heralded for their medicinal and nutritional value for thousands of years. Egyptians ate grapes a very long time back, and several ancient Greek philosophers spoke about the healing power of grapes — usually in the form of wine. European folk healers made an ointment from the sap of grapevines to treat skin and eye diseases. Grape leaves were used to stop bleeding, inflammation, and pain, such as the kind brought on by hemorrhoids. Unripe grapes were used to treat sore throats, and dried grapes (raisins) were used for constipation and thirst. Round, ripe, sweet grapes were used to treat a range of health problems including cancer, cholera, smallpox, nausea, eye infections, and skin, kidney, and liver diseases.

Grape seed extracts are industrial derivatives from whole grape seeds that have a great concentration of vitamin E, flavonoids, linoleic acid and phenolic OPCs. The typical commercial opportunity of extracting grape seed constituents has been for chemicals known as polyphenols having antioxidant activity in vitro.

https://HomeRemediesTV.com/Best-Supplements Fermented Black Garlic | High-Quality Antioxidant Health Benefits Supplement. Black garlic is a type of caramelized garlic first used as a food ingredient in Asian cuisine. The process of producing black garlic is sometimes incorrectly referred to as fermentation, but it does not in fact involve microbial action.

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What does black garlic taste like?
It is made by heating whole bulbs of garlic (Allium sativum) over the course of several weeks, a process that results in black cloves. The taste is sweet and syrupy with hints of balsamic vinegar or tamarind.

What are the health benefits of black garlic?
Garlic reduces inflammation, boosts immune function, is toxic to 14 types of cancer, and boosts cardiovascular health in multiple ways. One of garlic’s compounds is allicin, a sulfur-rich compound that is likely its most powerful weapon against bacteria, viruses, fungi, and parasites.

How long can pickled garlic be kept in fridge?
Stir salt into water until dissolved. Alternatively, you can heat the water for easier salt dissolution, but you’ll need to let it come back to room temperature before pouring it over your garlic. Put your peeled garlic cloves into a quart-sized jar, cover with your (room temperature brine).

How do you cook with black garlic?
The “warm” setting creates the right environment for transforming heads of garlic into black gold (assuming you have a few weeks to spare). Use the cloves as you would roasted garlic: Purée them with oil, then smear the paste on crostini, incorporate it into dressings, or rub it onto chicken or fish before roasting.

Can you still use garlic after it sprouts?
As garlic ages, it develops a spicier, sharper taste; it also starts to sprout. This is not spoilage—garlic isn’t spoiled until it turns soft, or develops dark spots on the cloves. Basically, using sprouted garlic or not comes down to taste and personal preference. Haters of sprouted garlic say it tastes bitter.

What is the allicin in garlic?
When fresh garlic is chopped or crushed, the enzyme alliinase converts alliin into allicin, which is responsible for the aroma of fresh garlic. The allicin generated is very unstable and quickly changes into a series of other sulfur-containing compounds such as diallyl disulfide.

Why is the garlic purple?
This type of garlic has several even-sized cloves and thick covered by stiff and thick ‘neck’ with purple stripes. The purple coloration is a result of the large presence of organic pigment “anthocyanidin”. Softneck garlic also known as “white” garlic is the most common type of garlic available.

How do you make your own garlic powder?
First, peel the garlic cloves. Then cut them into thin slices and put in a dry pan. Place the pan in a 150-degree oven to dry the garlic, turning the slices often. Grind the dried slices in a blender, then sift the material through a strainer to separate the chunks from the finer powder.

Can you use the green part of garlic?
You don’t have to remove the green sprout in the center of the garlic clove, but you may want to. It is not poisonous or toxic, but that green sprout supposedly imparts a bitter flavor. It certainly indicates your garlic has been around a while, and the clove itself will most likely have a milder flavor.

Where is allicin found?
Medicinal Activity in Garlic is best measured by it’s Allicin contentNonetheless, allicin is not found in fresh garlic. The chemistry of garlic is extremely complex. Fresh garlic contains an enzyme called “allinase” and “alliin”, which are contained in different parts of the garlic plant.

What does allicin do for you?
A powerful, natural medicine, garlic is used to treat illness such as infection, inflammation, and hypertension, and is often called the world’s greatest…

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