[Latin Name] Vaccimium Macrocarpon L
[Plant Source] North America
[Specifications] 3% – 50% PACs.
[Test method] Beta-smith, DMAC, HPLC
[Appearance] Red fine powder
[Plant Part Used] Cranberry fruits
[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.

[Gereral feature]
1. 100% extract from Cranberry fruit, passed ID test from the 3rd part like ChromaDex. Alkemist Lab;
2. Pesticide residue: EC396-2005, USP 34, EP 8.0, FDA;
3. The standard of the heavy mental is strictly according to the pharmacopoeia like USP, EP, CP;
4.Our company import the raw material directly from Canada and America;

5. Good water solubility, the price is reasonable

[What is cranberry]
Cranberries are a group of evergreen dwarf shrubs or trailing vines in the subgenus Oxycoccus of the genus Vaccinium. In Britain, cranberry may refer to the native species Vaccinium oxycoccos,while in North America, cranberry may refer to Vaccinium macrocarpon. Vaccinium oxycoccos is cultivated in central and northern Europe, while Vaccinium macrocarpon is cultivated throughout the northern United States, Canada and Chile. In some methods of classification, Oxycoccus is regarded as a genus in its own right.They can be found in acidic bogs throughout the cooler regions of the northern hemisphere.

Cranberries are low, creeping shrubs or vines up to 2 metres long and 5 to 20 centimetres in height; they have slender, wiry stems that are not thickly woody and have small evergreen leaves. The flowers are dark pink, with very distinct reflexed petals, leaving the style and stamens fully exposed and pointing forward. They are pollinated by bees. The fruit is a berry that is larger than the leaves of the plant; it is initially light green, turning red when ripe. It is edible, with an acidic taste that can overwhelm its sweetness.

Cranberries are a major commercial crop in certain American states and Canadian provinces. Most cranberries are processed into products such as juice, sauce, jam, and sweetened dried cranberries, with the remainder sold fresh to consumers. Cranberry sauce is a traditional accompaniment to turkey at Christmas dinner in the United Kingdom and Thanksgiving dinners in the United States and Canada.

[Function]
UTI protection, Prevent and treat urinary tract infections
Guard against cardiovascular diseases
Eliminate eye fatigue, curing eye diseases
Anti- aging
Cancer risk reduction

Free video about Green tea. This free video was created for you by https://epsos.de and can be used for free under the creative commons license with the attribution of epSos.de as the original author of this Green tea video.

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Green tea or green tea ( Japanese 绿茶 ryokucha, Chinese 绿茶 / 绿茶, Pinyin lǜchá ) is a variant of tea manufacture. The tea leaves are unlike black tea is not oxidized (previously fermented ). Because of the other processing rather the leaves of green tea are for Camellia sinensis in relation to the variety assamica preferred, since the small-leaved, delicate variety is better. Green tea differs from black tea, among others, in the preparation, the taste, the ingredients and effects of the infusion.

After the withering of the freshly picked leaves a brief heating, roasting or steaming the tea leaves prevented fermentation. For this reason, nearly all remain in the fresh leaf contained active ingredients. The conversion of content in flavorings, among other things prevented. As the black tea is rolled and the green tea, but only to make here the tea leaf for further processing and smooth the path of the ingredients into the cup free.

The tea plant is in for several thousand years China cultivated, there was in the 6th Century BC spawned this new variant of the processing of tea. The poet Lu Yu has described it 780 AD in detail. In the same century Buddhist monks brought tea ( matcha ) from China to Japan. The work of Lu Yu launched a new form of tea. The pressed into bricks or other forms of tea ( Tang Dynasty ) has now ground to powder and prepared with boiling water. This should then in the subsequent Song Dynasty to be refined, the tea leaves came after steaming and drying directly in stone mills – origin of the today usual even in Japan tea ceremony ( see also matcha). At the time of the Ming Dynasty, the tea was brewed without prior pulverization of hot water – the still common form of preparation. During this period (16th and 17th centuries), the common green tea in Europe.

The key ingredient of tea is the stimulating caffeine, formerly associated with tea as Tein, theine or Thein was called. The caffeine content varies significantly depending on the type of green tea. Basically, the Japanese varieties Gyokuro and Sencha in the tea water to the highest and the lowest values ​​Kukicha and Bancha. Another component of the tea leaves is catechin, epicatechin are the main agent (EC), epicatechin gallate (ECG), epigallocatechin (EGC) and epigallocatechin gallate (EGCG). Most health benefits of green tea are attributed to the catechins. However, the catechins are the substances that give the tea a bitter taste.

Important for the taste of green teas which are amino acids in tea leaves, especially the theanine. The amino acids account for up to six percent of the dry weight of tea leaves. The content of amino acids can be selectively increase the cultivation by the shaded tea plants in the spring.

Chinese, roasted in the pan varieties often have a slightly tart and smoky and often flowery taste, while Japanese steamed green teas distinguishes a grassy-fresh note. jasmine tea with a jasmine flavored green tea.

A study in patients with prostate cancer, the most Center for Human Nutrition at the David Geffen School of Medicine of the UCLA was carried out, could show that stemming from the tea EGCG was found in tumors and cell growth inhibited. The results suggest that green tea and black tea may help to prevent prostate cancer.

When brewing green tea water should be used with a maximum temperature of 90 ° C, as to hot water makes the tea bitter depending on the variety to inedible. Colder than 50 ° C, the water should not be. With increasing temperature, the solubility of most tea components improves – the draw water is too cold, then the valuable contents can not be dissolved in the infusion. For many varieties are 70 ° C at the right temperature for making tea. If you drink green tea for health reasons, please note the following: The tea contained in the heat-sensitive vitamin C improves the absorption of health-promoting polyphenols. On the other hand, improves the over-brewing with 95 ° C hot water and a longer infusion time (10 min to 1 h) the extraction of polyphenols. Then it is advisable but subsequently the cooled tea to add lemon juice. However, also decide the subjective taste.

In East Asia, the tea leaves are left longer in the water. The taste changes so over time of drinking, which results in a very bitter Teerest after 10 minutes of infusion. The decanting into a second, empty can is not common in China. China Restaurants practice the coating like, not Korean.

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Dr. Rachel Cheatman, Phd
Executive Director of the GSI

What are steviol glycosides?
You have the stevia growing on the ground, it has a little green stevia leaves and in fact we don’t eat or even chew on that whole leaf. Many hundreds of years ago people on south America really did chew on a whole leaf and you certainly can. But if when we look at putting stevia into baked goods or into yogurt or into some kind of ice tea or beverages we want to get the peace of the leaf that’s really delivering the sweetness. And it turns out when you look at leaf there are lot of this different compounds called steviol glycosides – some sweeter than the others..some are earthiness than the others do in terms of the flavor profile it’s a plant, a natural plant that’s gonna have some variability. So we look at the leaf we figure out which steviol glycosides is really delivering the kind of sweetness for a certain product that we want to develop and we isolate that particular glycosides.