[Latin Name] Cinnamomun camphcra

[Plant Source] It is extracted from Ginkgo Biloba Leaf.

[Specifications]

1, Ginkgo Biloba Extract 24/6

Total Ginkgo flavone glycosides 24%

Total terpene lactones 6%

2, Ginkgo Biloba Extract 24/6

Total Ginkgo flavone glycosides 24%

Total terpene lactones 6%

Ginkgolic acid 5ppm

3,CP2005

Total Ginkgo flavone glycosides 24%

Quercatin: kaemperol 0.8–1.5

Total terpene lactones 6%

Ginkgolic acid <5ppm

4.Germany Standard

Total Ginkgo Flavone Glycosides 22.0%-27%

Total Terpene Lactones 5.0%-7.0%

Bilobalides 2.6%-3.2%

Ginkgolic acid <1ppm

5.Water-Soluble Ginkgo Biloba Extract 24/6

Water Solubility: 5g Ginkgo Biloba Extract will be dissolved completely in 100g water

Total Ginkgo Flavone Glycosides 24.0%

Total Terpene Lactones 6.0%

Ginkgolic acid <5.0ppm

[Appearance] Light yellow fine powder

[Particle size] 80 Mesh

[Loss on drying] £ 5.0%

[Heavy Metal] £10PPM

[Extract solvents] Ethanol

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

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

[Function]

Expanding blood vessel, resisting insufficient blood and oxygen deficit, increasing blood flow, improving cerebral arteries and distal

blood flow. Promoting cerebral circulation metabolism, improving memory function, resisting depression, resisting lipidic overoxidation,

protecting liver damage.

In clinic, curing high blood pressure, hyperlipoidemia, coronary heart disease, angina pectoris, arterial sclerosis, cerebral embolism,

senile dementia, primary and periodic dropsy, acute drumming in the ears, epicophosis, a variety of body function in disorder, dizziness

and so on.

http:\kirkpoweraging.com
Red Potato Salad

INGREDIENTS:
1 medium avocado
1/2 cup raisins
1/2 cup shredded carrots
1/2 chopped green onions
1/2 cup corn off the cob
1/2 cup cucumber
2 tablespoons sesame seeds
2 1/2 cups chopped cooked red potatoes
1/4 toasted pumpkin seeds with garlic powder and sea salt
1/2 lemon squeezed

SEASONINGS:
Rock sea salt, garlic powder, lemon pepper, Italian seasoning, rice vinegar, lemon juice

DIRECTIONS:
Boil red potatoes cut in 1/2 slices for 15-20 minutes until they fall off
fork or knife. Let cool or chill overnight and cut again in half.

Chop all the above (green onions, corn off cob, cucumber). Toast pumpkin seeds in wok or pan with sea salt and garlic powder till brown or start to pop. Turn off and poor into small glass container.

Put potatoes in large bowl and add in all the ingredients except the
pumpkin seeds and green onions while stirring. Add in all the herbs.
Squeeze avocado halves out of skin into bowl. Mash and mix with hands.

Add in freshly squeezed lemon juice and rice vinegar and stir to tartness and texture.

Just before serving add in green onions and mix and 1/2 toasted pumpkin seeds.

Put into serving dish and sprinkle the rest of toasted pumpkin seeds.

Be and Stay Well,

Kirk

You can call Kirk for brief health and medical questions at Health Associates Medical Group where he works at (916)489-4400 Monday thru Friday 8-9:00 a.m. PST.
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