[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.

The body’s first line of defense against coronary artery disease, the most common type of heart disease, are endothelial cells. These cells serve as the “traffic cop” for blood flow, directing blood to the appropriate area of the body such as the heart, brain, muscles or digestive system to support the body’s actions. A study published in the January 2012 issue of European Heart Journal found that natural supplement Pycnogenol® (pic-noj-en-all), an antioxidant plant extract from the bark of the French maritime pine tree and natural solution for heart health, improves endothelial function in patients with stable coronary artery disease.

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Tired of spending all your money at Starbucks for the many delicious pumpkin spiced seasonal goodies? Well we can help satisfy at least one of those cravings with our simple pumpkin spice biscotti recipe!

Here’s what you’ll need:

2 Cups All Purpose Flour
3 Eggs
3/4 Cup Corn Meal
1 1/2 Tsp Baking Powder
1 Tsp Kosher Sea Salt
1 Cup Brown Sugar
1 Tsp Pumpkin Spice
Butter
3/4 Cup Pumpkin Seeds
Pumpkin Sugar
2 Large Mixing Bowl
Mixer/Whisk
Baking Sheet
Parchment Paper
Basting Brush

As always, preheat your oven! This recipe calls for 325 degrees.

Start by pouring 2 cups of flour, 3/4 cup corn meal, 1 1/2 Tsp baking powder, 1 Tbsp pumpkin spice, and 1 Tsp salt into your mixing bowl.

In your other mixing bowl crack 3 eggs and 1 cup of brown sugar. You can hand mix this but an electric mixer will save you time and effort as you want to beat it until it’s very light and fluffy. Slowly add your dry ingredients from the other bowl and continue to mix.

Mix in as many or as few pumpkin seeds as you’d like then let rest for 5 minutes.

After your dough has rested, lay down some parchment paper on your baking pan then form some dough into a large oval shaped log. It should be roughly 9 inches by 3 inches and if you’d like to cook more than one at a time, make sure they are evenly spaced throughout the pan.

Cook for 35 minutes or until lightly browned then remove from the oven and let cool for 5 minutes.

Using a serrated knife, cut the log crosswise into 3/4 inch thick diagonal slices. Beat one egg and use a brush to lightly coat each slice. Powder lightly with your pumpkin sugar then pop back into the oven for another 25 minutes or until golden brown.

Get in the kitchen!
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