[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.

Recipe – Hildas Roasted Pumpkin Seeds
INGREDIENTS:
-1 1/3 cups pumpkin seeds, cleaned and rinsed
●2 teaspoons garlic powder
●1 teaspoon salt
●1 teaspoon crushed red pepper
●1/2 teaspoon black pepper

(14 Jan 2010) GLOBES MENU PREVIEW
Being the first award show of the season The Golden Globes are never one to disappoint. Even the food gets the star treatment, and this year”s theme for the ultra exclusive meal is the “Golden” state itself, California.
“What”s new? Nothing but California. Excitement. And we try to share with the world. I am the single professional chef to be, and I very much appreciate it. Being in California, we can find the finest ingredients in the United States and maybe the world, too. That is appreciated. Also, this is a great opportunity to show how these ingredients are world class, through the Golden Globe viewer. That is the kind of thing that is this year”s message,” said Executive Chef of
The Beverly Hilton, Suki Sugiura.
Fresh, local, and organic ingredients are what the stars can expect to dine on.
“Menu is, the first course is grilled eggplant wrapped with basil and fresh mozzarella. Roll it and served on vine-ripened tomato, which is grilled. It is accompanied with a fresh arugula salad with French radish and simply virgin olive oil and crushed pepper,” said Chef Sugiura.
The main entree also goes along with the fresh theme of the menu. “The short rib is accompanied with sweet peppers, and artichoke, and also a piece of rosemary, fresh rosemary. The sea bass is fresh sea bass, coated in olive oil, and zest of orange, so it”s kind of a perfume of orange which also represents California. Then it is very simply sauteed. This is also endive, which is grown in California as well. It is originally from Europe and mainly grown in Belgium,” Chef Sugiura proclaimed.
Of course no meal in Hollywood would be complete without some bubbly, some really good bubbly. Moet is the official champagne of the Globes and will be sufficiently lubricating the palates of its guests.
“This year, we will be serving our mini Moets as guests arrive into the awards, and we will be serving around 1500 of those. As guests move into the ballroom, we will serve over 500 magnum bottles of Moet Imperial,” said Julia Fitzroy Marketing Manager for Moet and Chandon.
The finale to the evenings feast will feature a spectacular dessert in true Globes fashion. “The pastry that is served for the Golden Globes is named ”The Envelope, Please.” I want to do something exciting so they can eat it before the feel it,” said Executive Pastry Chef, Frania Mendivill. “In the dessert, it says, ”And the Golden Globe goes to.” And how we come up with this idea, I just want it to be, the dessert and the theme is California. So we want to support our locals. The dessert is more like citrus, lemon, orange, tangerine all around California. Also, it has an almond cookie with a strawberry jelly, and some raspberries for decoration. The dome is filled with mandarin orange and it”s a chocolate mousse with a dark glaze and a little layer of a sponge,” said Chef Mendivill Hopefully all this good food, and champagne will calm the nerves of some of the nominees. If not, well at least they got one heck of a meal.
The 67th Annual Golden Globe Awards is set for Sunday, 17 January in Beverly Hills.

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