[Latin Name] Salix alba L.

[Plant Source] from China

[Specifications] Salicin 15-98%

[Appearance] Yellow Brown to White powder

Plant Part Used: Bark

[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

Brief Introduction

Salicin is a naturally occurring compound found in the bark of several species of trees, primarily North American in origin, that are from the willow, poplar, and aspen families. White willow, from whose Latin name, Salix alba, the term salicin is derived, is the most well known source of this compound, but it is found in a number of other trees, shrubs, and herbaceous plants as well being synthesized commercially. It is a member of the glucoside family of chemicals and is used as an analgesic and antipyretic. Salicin is used as a precursor for the synthesis of salicylic acid and acetylsalicylic acid, commonly known as aspirin.

A colorless, crystalline solid in its pure form, salicin has the chemical formula C13H18O7. Part of its chemical structure is equivalent to the sugar glucose, meaning it is classified as a glucoside. It is soluble, but not strongly so, in water and alcolhol. Salicin has a bitter taste and is a natural analgesic and antipyretic, or fever reducer. In large quantities, it can be toxic, and overdoses may lead to liver and kidney damage. In its raw form, it may be mildly irritating to skin, respiratory organs, and eyes.

Function

1. Salicin is used to ease pain and reduce inflammation.

2. Relieve acute and chronic pain, including headache, back and neck pain, muscle aches, and menstrual cramps; Control arthritis discomforts.

3. Relieve acute and chronic pain.

4. It has the same effect on the body as aspirin without any of the side effects.

5. It is an anti-inflammatory, a fever reducer, an analgesic, an anti-rheumatic, and an astringent. Specifically, it helps to relieve headaches.

Application

1.Anti-inflammatory, anti-rheumatic,

2.Reduce a fever,

3.Use as an analgesic and astringent,

4.Relieve headache,

5.Ease pain caused by rheumatism, arthritis, and carpal tunnel syndrome.

In this video I discuss what are complex carbohydrates, and some foods that contain them. I also discuss what is starch food, and I cover some starchy foods. I also look at what are polysaccharides, and what are oligosaccharides, and how some oligosaccharides are prebiotic foods.

Transcript (partial with notes).

What are complex carbohydrates?

Complex carbohydrates are made up of monosaccharides, or simple sugar molecules, not the table sugar that might come to mind, and these molecules are joined together to form long chains. There are mainly two classifications of complex carbohydrates, oligosaccharides, and polysaccharides.

Oligosaccharides consist of 3 to 10 simple sugars joined together such as fructo-oligosaccharides which consist of a short chain of fructose molecules. Most oligosaccharides are not digested in the body because we lack an enzyme to break them down, meaning that some of them are a form of fiber.

Some forms of oligosaccharides act as a prebiotic, which means they promote the growth of good gut bacteria. Foods that contain oligosaccharides include chicory root, artichokes, onions, garlic and asparagus.

Polysaccharides consist of more than 10 simple sugars joined together. Starch and cellulose are 2 of the main polysaccharides. Starch consists of many glucose molecules joined together, and the body can break them down and use the glucose for energy. Starchy foods include potatoes, rice, wheat, and corn.

Cellulose also consists of many bonded glucose units, however their bond are different that starches, and the body cannot break them down. So, cellulose is a form of fiber.

Cellulose fiber helps remove waste from the body and it can also bind to excess cholesterol and sugar in the intestines and remove them in solid waste. Foods high in cellulose include fruits, veggies, grains and nuts.

Complex carbohydrates are digested more slowly than simple carbs, as it takes the body longer to break them down, and their fiber content naturally slows digestion, making you feel fuller.

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