[Latin Name] Cinnamomun camphcra

[Plant Source] It is extracted from Ginkgo Biloba Leaf.

[Specifications]

1, Ginkgo Biloba Extract 24/6

Total Ginkgo flavone glycosides 24%

Total terpene lactones 6%

2, Ginkgo Biloba Extract 24/6

Total Ginkgo flavone glycosides 24%

Total terpene lactones 6%

Ginkgolic acid 5ppm

3,CP2005

Total Ginkgo flavone glycosides 24%

Quercatin: kaemperol 0.8–1.5

Total terpene lactones 6%

Ginkgolic acid <5ppm

4.Germany Standard

Total Ginkgo Flavone Glycosides 22.0%-27%

Total Terpene Lactones 5.0%-7.0%

Bilobalides 2.6%-3.2%

Ginkgolic acid <1ppm

5.Water-Soluble Ginkgo Biloba Extract 24/6

Water Solubility: 5g Ginkgo Biloba Extract will be dissolved completely in 100g water

Total Ginkgo Flavone Glycosides 24.0%

Total Terpene Lactones 6.0%

Ginkgolic acid <5.0ppm

[Appearance] Light yellow fine powder

[Particle size] 80 Mesh

[Loss on drying] £ 5.0%

[Heavy Metal] £10PPM

[Extract solvents] Ethanol

[Storage] Store in cool & dry area, keep away from the direct light and heat.

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

[Function]

Expanding blood vessel, resisting insufficient blood and oxygen deficit, increasing blood flow, improving cerebral arteries and distal

blood flow. Promoting cerebral circulation metabolism, improving memory function, resisting depression, resisting lipidic overoxidation,

protecting liver damage.

In clinic, curing high blood pressure, hyperlipoidemia, coronary heart disease, angina pectoris, arterial sclerosis, cerebral embolism,

senile dementia, primary and periodic dropsy, acute drumming in the ears, epicophosis, a variety of body function in disorder, dizziness

and so on.

Ingredients:
Oil 2-3 tbs Gajar (Carrot) cubes 1 small Matar (Peas) ½ Cup Phool gobhi (Cauliflower) chopped ½ Cup Pyaz (Onion) chopped 1 small Shimla mirch (Capsicum) cubes ¼ Cup Zeera (Cumin seeds) roasted & crushed ½ tbs Chaat masala ½ tsp Hari mirch (Green chili) chopped 3-4 Maida (All-purpose flour) 3 tbs Corn flour 3 tbs Namak (Salt) ¼ tsp Pani (Water) cold ¼ Cup or as required Oil ½ tsp Aloo (Potatoes) boiled & mashed 3 Lal mirch powder (Red chili powder) ½ tsp or to taste Haldee powder (Turmeric powder) ¼ tsp Namak (Salt) 1 tsp or to taste Maida (All-purpose flour) 2 tbs Bread crumbs 1 Cup Oil for frying
Directions:
In frying pan,add oil,carrot,peas and stir-fry for 1 minute.

Add cauliflower and mix.

Add onion,capsicum,cumin seeds,chaat masala and mix well.

Add green chilies,stir-fry until soft and let them cool.

In bowl,add all-purpose flour,corn flour,salt and mix.

Gradually add water and mix well & make a thin batter.

Add oil and mix well.

In bowl,mash boiled potatoes,add stir-fried vegetables,red chili powder,turmeric powder,salt,all-purpose flour and mix well.

Take a mixture and make 8-10 kebabs,dip into prepared batter then coat in bread crumbs.

In frying pan,add oil and fry kebab until golden brown.

https://www.xango.com/products/xango-juice

Kym Richardson of CBS WHNT-TV Channel 19 highlights XanGo Juice the first whole-fruit purée that matches sensational taste with proven scientific research. XanGo Juice boasts concentrations of naturally occurring phytonutrients, including xanthones, catechins, flavonoids and proanthocyanidins.

WHNT-TV is the CBS television affiliate in Huntsville, Alabama