[Latin Name] Polygonum Cuspidatum Sieb. et Zucc

[Plant Source] China

[Specifications] Resveratrol 50%, 95%, 98% by HPLC

[Appearance]Brown or white fine powder

[Plant Part Used] Rhizome&Root

[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.

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

[General feature]

1.100% natural source. Our resveratrol is 100% extracted from natural herb, very safe and more bioactive, which is rich with both CIS-resveratrol and trans-resveratrol.

2.Our resveratrol almost have no unpleasant taste compare to other resveratrols and it can be easier to take by oral.

3.We offer resveratrol at a very competitive price with superb quality.

4.We have a very large output and could manufacturer as customer particular requirement.

[Function]

Resveratrol is an active component extracted from Huzhang (Polygonum cuspidatum) in China.

It is an antioxidant phenol and a potent vasodilator that inhibits serum triglyceride synthesis, lipid peroxidation, and platelet aggregation.

It is extensively used for treatment of blood vessel disease such as atherosclerosis and hyperlipidemia. In addition, it has anti-virus and anti inflammatory activity, can treat acute microbial infections and viral hepatitis.

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INGREDIENTS:

KATWA DATA CUTTING THIN SIZE
DICE CUTTING BRINJAL, POTATO,
KUMRO, JHINGA
MUTARD OIL & MUSTARD PASTE
RED CHILLY & TURMERIC POWDER
SALT & SUGAR TO TASTE
PANCHFORON
DRY RED CHILLY

PROCESS:

AT FIRST DRY RED CHILLY &
PANCH FORON GIVE IN HOT
MUSTARD OIL.
THEN GIVE ALL VEGETABLES FRY WELL
PROPERLY
THEN GIVE SALT & SUGAR
SITR WELL PROPERLY
THEN GIVE WATER FOR BOIL
PROPERLY TAKE 30 MINUTIES
THEN GIVE THAT MUSTARD PASTE
STIR WELL PROPERLY
COOK FOR 10 MINUITES
WHEN ALL VEGETABLES BOIL
PROPERLY AND GRAVY MORE DRY
THE DISH IS READY FOR SERVE
WITH HOT RICE

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Please watch: “HOW TO MAKE NIRAMISH PUI SAAK CHARCHORI(VEGETARIAN BENGALI DISH)”

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