[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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I got this recipe here:

https://www.tablespoon.com/recipes/crunchy-pumpkin-cookies-recipe/1/print/

1 1/2 cups packed brown sugar
1/2 cup margarine or butter, softened
1/2 cup shortening
1 cup canned pumpkin
1 egg
2 1/3 cups Gold Medal® all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
1 cup pumpkin seeds or chopped pecans

Heat oven to 350º. Mix brown sugar, margarine and shortening in large bowl. Stir in pumpkin and egg. Stir in flour, baking powder, salt and cinnamon. Stir in pumpkin seeds.
Drop dough by rounded tablespoonfuls about 2 inches apart onto ungreased cookie sheet; flatten slightly.
Bake 12 to 15 minutes or until almost no indentation remains when touched in center. Remove from cookie sheet. Cool completely on wire rack.

I used Splenda brown sugar blend. I think that it definitely affected the way these cookies came out. They are GOOD, but they are NOT crunchy. I may try these again using (real) brown sugar and see how they are.

The winner of the Hello Kitty hotpads/pot holders was meluvchris418.
Thanks for playing.