[Latin Name] Punica granatum L

[Plant Source] from China

[Specifications]Ellagic acid≥40%

[Appearance] Brown Fine Powder

Plant Part Used:Seed

[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.

[Shelf life] 24 Months

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

[Net weight] 25kgs/drum

Introduction

Pomegranate, (Punica granatum L in Latin), belongs to the family Punicaceae which includes only one genus and two species. The tree is native from Iran to the Himalayas in northern India and has been cultivated since ancient times throughout the Mediterranean region of Asia, Africa and Europe.

Pomegranate offers abundant benefits for the cardiovascular system by preventing damage to arterial walls, promoting healthy blood pressure levels, improving blood flow to the heart, and preventing or reversing atherosclerosis.

Pomegranate may benefit people with diabetes and those at risk for the disease. It helps lower after-meal blood sugar levels and protects the cardiovascular system from diabetes-induced damage.

Pomegranate shows promise in killing prostate cancer cells, whether the cells are hormone-sensitive or not. Pomegranate also helped halt the progression of prostate cancer in men who had undergone surgery or radiation for the disease.

Pomegranate may fight the degeneration of joint tissue that leads to painful osteoarthritis, and may protect the brain against oxidative stress-induced changes that can lead to Alzheimer’s. Pomegranate extracts—alone or in combination with the herb gotu kola—help kill the bacteria that contribute to dental plaque, while helping to heal gum disease. Pomegranate also appears to protect the health of the skin and liver.

Function

1.Anti-cancer of rectum and colon, esophageal carcinoma,liver cancer,lung cancer,carcinoma of tongue and skin.

2.Restrain to human immunodeficiency virus(HIV) and many kinds of microbe and virus.

3.Anti-oxidant, coagulant, descenting blood pressure and sedation.

4.Resist to anti-oxidance, senescence inhibition and skin whitening

5.Treat kinds of symptoms caused by high blood sugar, hypertension.

6.Resist to atherosclerosis and tumour.

Application

Pomegranate P.E. can be made into capsules, troche and granule as healthy food. Besides, it has good solubility in water plus the solution transparence and brilliance color, has been widely added into the beverage as the functional content.

Access Zelang website:

https://www.zelangchina.com/product/?Spirulina-Blue-Colour-E18.html

Spirulina Blue Colour use food-grade spirulina powder as raw material, and ultra-pure water as solvent as well as core extraction method physical membrane extraction in the low-temperature environment, to obtain blue powder after drying.The main component of spirulina extract is phycocyanin, and the color value is E (1%, 1cm) = 18 Units.

We could all use a little more broccoli on our plates, right? Now, the vegetable is wonderful just on its own–or wonderful with a little lemon and butter–but the more places I can sneak in broccoli, the better! This isn’t the first thing I’ve snuck into a corn muffin. For example, it is great with an egg inside. But today is about broccoli.

Prep time: 20 minutes Cook time: 20 minutes Total: 40 minutes Yield: 12 cornbread muffins

1 cup all-purpose flour
1 cup course ground yellow cornmeal
4 tablespoons brown sugar
2 1/2 teaspoons baking powder
1/4 teaspoon baking soda
1/2 teaspoon salt
1 cup buttermilk
3 tablespoons unsalted butter, melted and cooled
3 tablespoons canola oil
2 large eggs
1 cup shredded Gouda cheese (more for topping)
12 broccoli florets
Water for blanching the broccoli
Ice water for stopping the broccoli from cooking

1. Preheat the oven to 400 degrees F and bring a pot of water to boil.

2. In a medium bowl, whisk together the buttermilk, melted butter, oil, and eggs until well blended. Set aside.

3. In a large bowl, combine the flour, cornmeal, sugar, baking powder, baking soda, and salt.

4. Pour the liquid ingredients into the dry and combine fully. It is important to always go from wet to dry to avoid overworking your flour, and lumps. The other way can result in a rubbery dough and unless you are making chew toys, we just don’t want that!

5. The water should be boiling now. Add the florets to it and blanch them for just a minute, until they turn bright green. Quickly strain them and transfer them to the ice bath. Once the broccoli has complete cooled, strain them and let ‘em dry.

6. Put a heaping tablespoonful of batter in the bottom of each muffin case and give the pan a good shake to spread it evenly.

7. Place a single floret in each muffin case, upright and then top it with batter, dividing it evenly between the cases. Top with even more Gouda cheese.

8. Bake for 20 minutes, or until the tops are golden and the cheese is melted and somewhat crispy. An inserted toothpick into the center of one muffin should come out clean when they are finished baking.

9. Remove the pan from the oven and let cool for 5 minutes before transferring the muffins to a cooling rack.

How amazing do these look cut open? Enjoy!