[Latin Name] Camellia sinensis

[Plant Source] China

[Specifications]

Total tea polyphenols 40%-98%

Total catechins 20%-90%

EGCG 8%-60%

[Appearance] Yellow brown powder

[Plant Part Used] Green tea leaf

[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.

[What is green tea extract]

Green tea is the second largest beverage demanded by consumers worldwide. Used in China and India for its medicinal effects. There are several compounds extracted from green tea including catechins which contain an enormous amount of hydroxyphenols that are easily oxidized, congregated and contracted, which explains its good anti-oxidation effect. Its anti-oxidation effect is 25-100 times as strong as those of vitamin C and E.

It is widely used in medicines, agriculture, and chemical and food industries. This extract prevents cardio-vascular disease, lowers the risk of cancer, and decreases blood sugar and blood pressure, as well as viruses. In the food industry, the anti-oxidation agent used for preserving food and cooking oils.

[Function]

1. Green tea extract can reduce blood pressure, blood sugar, blood lipids.

2. Green tea extract has the function of removing radicals and anti-aging.

3. Green tea extract can enhance the immune function and prevention of colds.

4. Green tea extract will anti-radiation,anti-cancer, inhibiting the increasing of cancer cell.

5. Green tea extract used to anti-bacterium, with the function of sterilization and deodorization.

[Application]

1.Applied in cosmetics field, Green tea extract owns the effect of anti-wrinkle and anti-Aging.

2.Applied in food field, Green tea extract is used as natural antioxidant, antistaling agent, and anti-fading agents.

3.Applied in pharmaceutical field, Green tea extract is used to prevent and cure cardiovascular disease, diabetes.

Ginkgo biloba – 銀杏 – maidenhair tree – HD 01 – Video by Laborator TEBA
Oferta Speciala – plante si seminte de vanzare https://www.albizia.ro/
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Ginkgo biloba: Scientific classification
Division: Ginkgophyta
Class: Ginkgoopsida
Order: Ginkgoales
Family: Ginkgoaceae
Genus: Ginkgo
Species: G. biloba
Binomial name: Ginkgo biloba
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Vegetables for Health #1: ARTICHOKES
www.fatloss100.com

Here’s how nutritious artichokes are and how they can be of help with specific medical conditions.

Artichokes contain vitamins C and B6. They also contain the minerals Magnesium, Calcium, Iron and Potassium as well as dietary fibre.

Artichokes are excellent for liver cleanse, detoxification and recovery. These vegetables are actually related to the milk thistle — a herb that’s traditionally used to treat liver disorders. It speeds up the removal of toxins from the body and normalizes elevated levels of liver enzymes.

The vegetables contain silymarin, a unique flavonoid complex containing silybin, silydianin, and silychristin derived from the milk thistle. These phytochemicals have been the subject of decades of research, and silymarin is a powerful antioxidant, liver protector, and anti-cancer agent.

According to a study by the US Department of Agriculture, artichokes have the highest antioxidant content of any vegetable, and rank 7 overall in terms of antioxidant density. This means that regular consumption can help reduce the chances of cancer development.

The globe artichoke is a thistle cultivated as a food. The actual edible part is the flower buds. The globe artichoke is not related to the tuber-like Jerusalem artichoke, and is considered to be the ‘true’ artichoke. They are available all year round, but are at their best best from June through to November, otherwise they are small, weak, and quite dry.

Artichokes with tightly packed, crisp green or purple leaves with a slight bloom are best. Fresh ones will feel heavy for their size with the leaves ‘squeaking’ when the bud is gently pressed. In small examples of the vegetable, the leaves are more tender — baby artichokes may not even have a choke. Globe artichokes are best eaten on the day they are bought, but will keep in a perforated plastic bag in the refrigerator for a couple of days.

To prepare artichokes, hold the stalk and cut the tough the tips of the leaves off with scissors. Then use a knife to cut the base off before trimming off the pointed top. Young artichokes require less to cut off. Next pull the pale central leaves out and scoop the choke out with a spoon whilst avoiding disturbing the heart beneath.

Put the artichokes in a bowl of water with added lemon juice before cooking in a pan of boiling salted water for 35-45 minutes. When they are ready the leaf should easily pull out. Drain upside down.

Artichoke hearts can be bought bottled in oil and are perfect as part of an Italian antipasto recipe. Apart from that the whole head can be boiled or steamed and the leaves pulled off and dipped into sauces or melted butter, drawing the leaf through one’s teeth to remove the tender flesh and discarding the rest.

When boiled, pull out the central leaves, scoop out the choke and fill it with chopped garlic and parsley, grated cheese and breadcrumbs before drizzling with olive oil and finally baking in the oven.

Artichokes can also be grilled or barbecued. Simply cut them in half lengthways, remove the choke, brush with olive oil and grill for about 30 minutes until they are tender.

All the vegetables in this playlist will help to lose fat, but it’s the minerals, vitamins, antioxidants and the phytochemicals they contain that are the real beneficial parts of vegetables.

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