[Latin Name] Allium sativum L.

[Plant Source] from China

[Appearance] Off-white to light yellow Powder

Plant Part Used:Fruit

[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:

In ancient times, garlic was used as a remedy for intestinal disorders, flatulence, worms, respiratory infections, skin diseases, wounds, symptoms of aging, and many other ailments. To date, more than 3000 publications from all over the world have gradually confirmed the traditionally recognized health benefits of garlic.

Although aged Garlic has so many benefits to human body, but it has a unpleasant odor. most of people do not like this taste ,so we use modern biological technology, to enrichment the elite containing in the Garlic and get rid of the odor of the product ,we call it aged garlic extract

Function:

(1) Has a strong and extensive antibiotic ability. It can kill all kinds of bacteria totally sucn as gram-positive bacteria, gram-negative bacteria and fungi; can restrain and kill some pathogenic microorganisms such as many staphylococcocci, pasteurella, typhoid bacillus, shigella dysenteriae and pseudomonas aeruginosa. So, it can prevent and cure many kinds of contagion, especially coccidiosis in chicken.

(2) Because of its strong garlic odour, allicin can increase feed intake of the birds and fish.

(3) Flavors the meals with a uniform garlic smell and mask unpleasant odors of various feed components.

(4) Strengthen immune system, and promote healthy growth in poultry and fish.

(5) Allicin’s garlic odour is effective in repelling flies, mites and other insects from the feed.

(6) Allicin has a potent sterilization effect on Aspergillus flavus, Aspergillus Niger, Aspergillus fumigatus, etc. and is therefore able to prevent the onset of feed mildew and prolong feed life.

(7) Allicin is safe with no residual drugs

[https://www.sport-science.org]
17th annual ECSS Congress Bruges/BEL, July 4-7 2012

SPORTS NUTRITION SYMPOSIUM: GREEN TEA
Hodgson, A.
University of Birmingham

Green tea (GT) is made from the leaves of the Camellia sinensis L plant which is rich in polyphenol catechins and caffeine. For some time now there has been an increasing interest in the capacity of GT to oxidise fats and promote weight loss which in turn may improve body composition, health and exercise performance. As a result, GT has become a popular dietary supplement on the sports nutrition market, especially as a fat burner and weight loss tool. Long term GT intake, in some but not all cases, has been shown to promote weight loss. It is believed that the anti-obesity effects of GTE intake may be attributed to elevated fat oxidation and total energy expenditure. In support of this, it has been shown that in a number of cases, GT intake (short term and long term) at rest and during exercise may increase energy expenditure and fat oxidation. Although several studies have observed positive effects the literature is inconclusive. The precise dose, duration of intake, and population that elicit maximal effects are currently unknown. In addition the bioavailability of GT catechins in vivo and the subsequent bioactivity is less well understood.
In humans, the bioavailability of GT following intake determines the bioactivity. GT catechins (parent compounds) are extensively metabolised (conjugated compounds) in the gut and liver, poorly absorbed and are found in low concentrations in vivo. The emergence of –omic technology is a new technique that can identify the interaction between the metabolic effects of GT and the association to the specific GT catechins following ingestion in vivo.
This firstly will advance our understanding of GT bioavailability and bioactivity, but also provide support and comparison to the putative in vitro mechanisms.
At present the precise mechanisms of GT and site of action are unclear. However the mechanisms behind the effects of long term GT may be different than those that explain the short term effects of GT. Short term intake of GT is thought to inhibit catechol-O-methyltransferase (COMT) in vitro, while caffeine is thought to inhibit phosphodiesterase (PDE) in vitro. Both of these mechanisms may act synergistically to increase lipolysis.
Alternatively long term GT intake may involve changes in expression of specific fat metabolism genes, which have been supported only by animal data. Both mechanisms lack the use of GT catechin compounds and concentrations similar to what is observed in vivo as well as supporting human studies. Therefore the mechanisms of GT remain speculative.
While GT may offer promising benefits to body composition, health and exercise performance, the lack of consistent evidence means that practical application of GT intake is currently not possible. Despite this, GT supplements are frequently used.

Keywords: GREEN TEA, WEIGHT LOSS, FAT OXIDATION

European Database of Sport Science (EDSS)

This native Amazonian actually has a machine that he uses to grind the Acai Berries. He goes to the jungle and picks the berries fresh from the trees everyday. The juice is more like soup and is eaten in bowls! A liter of Acai pulp costs about a dollar. When I told them how much it costs here watered down they were amazed!