[Latin Name] Sophora Japonica L

[Plant Source] from China

[Specifications] 90%-99%

[Appearance] Yellow crystalline powder

Plant Part Used:Bud

[Particle size] 80 Mesh

[Loss on drying] ≤12.0%

[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

Quercetin is a plant pigment (flavonoid). It is found in many plants and foods, such as red wine, onions, green tea, apples, berries, Ginkgo biloba, St. John’s wort, American elder, and others. Buckwheat tea has a large amount of quercetin. People use quercetin as a medicine.

Quercetin is used for treating conditions of the heart and blood vessels including “hardening of the arteries” (atherosclerosis), high cholesterol, heart disease, and circulation problems. It is also used for diabetes, cataracts, hay fever, peptic ulcer, schizophrenia, inflammation, asthma, gout, viral infections, chronic fatigue syndrome (CFS), preventing cancer, and for treating chronic infections of the prostate. Quercetin is also used to increase endurance and improve athletic performance.

Main Function

1.Quercetin may expel phlegm and arrest coughing, it can also be used as anti-asthmatic.

2. Quercetin has anticancer activity, inhibits PI3-kinase activity and slightly inhibits PIP Kinase activity, reduces cancer cell growth via type II estrogen receptors.

3.Quercetin may inhibit histamine release from basophils and mast cells.

4. Quercetin may control the spread of certain viruses within the body.

5, Quercetin may help reduce tissue destruction.

6.Quercetin may also be beneficial in the treatment of dysentery, gout, and psoriasis

The 6 Month Transformation of Jamie Alderton

For the inside secrets to Jamie’s Transformation check out https://goo.gl/6Nq6aF

This video is presented by the Healthy Teaching Kitchen of the West Palm Beach VA Medical Center. This low-calorie/high-fiber recipe is great for the autumn and winter seasons! I would describe the flavor as savory with a hint of curry. For more information and recipes, please visit our Healthy Teaching Kitchen website: https://www.nutrition.va.gov/Healthy_Teaching_Kitchen.asp or the West Palm Beach VA Medical Center website: https://vaww.westpalmbeach.va.gov/

Recipe
Ingredients:
• 1 (2 lb) butternut squash
• 2 medium pears, chopped (skin on)
• 2 tbsp olive oil
• 1 medium onion, diced
• 2 cloves garlic
• 2 tsp minced fresh ginger root
• 1 tbsp curry powder
• 4 cups reduced sodium chicken or vegetable broth

Directions:
1. Preheat an oven to 375°. Line a rimmed baking sheet with parchment paper.
2. Cut squash in half lengthwise; discard seeds and membrane. Place squash halves, cut sides down on the prepared baking sheet. Roast in preheated oven until very soft, about 25 minutes. Add in onion and garlic by tossing in olive oil and roast for an additional 20 minutes. Scoop the pulp from the peel, and reserve.
3. In a large soup pot bring the chicken broth to a boil. Stir in the rest of the ingredients, and simmer until the pears are very soft, about 30 minutes.
4. Puree soup using an immersion blender; Or pour the soup into a traditional blender, filling the pitcher no more than halfway full. Puree in batches until smooth. Return the soup to the pot and reheat.

Nutrition Facts
Servings per recipe: 6
Calories: 159 kcal
Total fat: 8 g
Saturated fat: 1.2 g
Sodium: 190 mg
Carbohydrate: 21 g
Sugar: 9 g
Fiber: 5 g
Protein: 2 g