[Latin Name] Vaccinium myrtillus l.

[Plant Source] Wild bilberry fruit cultivated from Sweden & Finland

[Specifications]

1) Anthocyanidins 25% UV (Glycosyl removed)

2) Anthocyanins 25% HPLC

3) Anthocyanins 36% HPLC

[Particle size] 80 Mesh

[Loss on drying] ≤5.0%

[Heavy Metal] ≤10PPM

[Pesticide residue] EC396-2005, USP 34, EP 8.0, FDA

[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% extracted from European bilberry fruit, approved ID test from ChromaDex andAlkemist Lab;

2.Without any adultery of other relative species of Berries,such as Blueberry,  Mulberry,Cranberry,etc;

3. Pesticide residue: EC396-2005, USP 34, EP 8.0, FDA

4. Directly import the frozen fruit from North Europe;

5. Perfect water solubility,water insolubles<1.0%
6. Chromatographic fingerprint match EP6 requirement

[What is bilberry fruit]

Bilberry (Vaccinium Myrtillus L.) is a kind of perennial deciduous or evergreen fruit shrubs, mainly found in subarctic regions of the world as in Sweden, Finland and Ukraine, etc. Bilberries contain dense levels of anthocyanin pigments, which was said popularly to have been used by World War II RAF pilots to sharpen night vision. In fork medicine, Europeans have been taking bilberry for a hundred years. Bilberry extracts entered the healthcare market as a kind of dietary supplement for effects on vision enhancement and visual fatigue relief.

[Function]

Protect and regenerate rhodopsin and cure the eye diseases;

Prevent the cardiovascular diseases

Antioxidant and anti-aging

Softening blood capillary, enhancing the heart function and resisting cancer

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OISE Continuing & Professional Learning
Happy Holidays – 2015 Cookie Recipe (recipe below…click show more)

Cranberry Pistachio Shortbread Cookies
Makes about 48 shortbread cookies.

2 1/3 cups (300 grams) all-purpose flour
1/2 teaspoon (2 grams) salt
1 cup (225 grams) unsalted butter, at room temperature
2/3 cup (135 grams) granulated white sugar
1 teaspoon (4 grams) pure vanilla extract
1/2 cup (120 grams) unsalted pistachios, coarsely chopped
1/2 cup (120 grams) dried cranberries, coarsely chopped (can use dried cherries)
½ cup mini white chocolate chips

Directions
1. In a large bowl whisk the flour with the salt.
2. In the bowl of your electric mixer (or with a hand mixer), beat the butter until smooth (about 1 minute). Add the sugar and beat until smooth and creamy (about 2 minutes). Beat in the vanilla extract. Gently stir in the flour mixture just until incorporated. Fold in the chopped pistachios and dried cranberries. (Make sure that the nuts and cranberries are evenly distributed throughout the dough.)
3. Divide the dough in half. Smooth and shape each half of the dough into an evenly shaped rectangle that is about 8 inches (20 cm) long and 2.5 inches (7.5 cm) wide. Then wrap the shaped logs in plastic wrap or parchment or wax paper, and place in the refrigerator to chill for at least three hours, or up to three days. (The logs can also be frozen for about two months. If freezing, it is best to defrost the logs in the refrigerator overnight before slicing and baking.)
4. Preheat oven to 325 degrees F (165 degrees C) with the rack in the center of the oven. Line two baking sheets with parchment paper.
5. Using a sharp knife, slice the logs into 1/4 – 1/3 inch (.5 cm) thick cookies. Place the cookies on the prepared baking sheet, spacing about 2 inches (5 cm) apart. Bake for about 15 – 20 minutes, or until the cookies are just beginning to brown around the edges. Remove from oven and cool on a wire rack.