[Latin Name] Punica granatum L

[Plant Source] from China

[Specifications]Ellagic acid≥40%

[Appearance] Brown Fine Powder

Plant Part Used:Seed

[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

Pomegranate, (Punica granatum L in Latin), belongs to the family Punicaceae which includes only one genus and two species. The tree is native from Iran to the Himalayas in northern India and has been cultivated since ancient times throughout the Mediterranean region of Asia, Africa and Europe.

Pomegranate offers abundant benefits for the cardiovascular system by preventing damage to arterial walls, promoting healthy blood pressure levels, improving blood flow to the heart, and preventing or reversing atherosclerosis.

Pomegranate may benefit people with diabetes and those at risk for the disease. It helps lower after-meal blood sugar levels and protects the cardiovascular system from diabetes-induced damage.

Pomegranate shows promise in killing prostate cancer cells, whether the cells are hormone-sensitive or not. Pomegranate also helped halt the progression of prostate cancer in men who had undergone surgery or radiation for the disease.

Pomegranate may fight the degeneration of joint tissue that leads to painful osteoarthritis, and may protect the brain against oxidative stress-induced changes that can lead to Alzheimer’s. Pomegranate extracts—alone or in combination with the herb gotu kola—help kill the bacteria that contribute to dental plaque, while helping to heal gum disease. Pomegranate also appears to protect the health of the skin and liver.

Function

1.Anti-cancer of rectum and colon, esophageal carcinoma,liver cancer,lung cancer,carcinoma of tongue and skin.

2.Restrain to human immunodeficiency virus(HIV) and many kinds of microbe and virus.

3.Anti-oxidant, coagulant, descenting blood pressure and sedation.

4.Resist to anti-oxidance, senescence inhibition and skin whitening

5.Treat kinds of symptoms caused by high blood sugar, hypertension.

6.Resist to atherosclerosis and tumour.

Application

Pomegranate P.E. can be made into capsules, troche and granule as healthy food. Besides, it has good solubility in water plus the solution transparence and brilliance color, has been widely added into the beverage as the functional content.

Jason Williams, DNA Learning Center, shows how to prepare an animal or plant sample for DNA isolation.

For more information and for the laboratory protocol, visit DNA Barcoding 101 at https://www.dnabarcoding101.org/

Mixed Vegetable Paratha, a wholesome breakfast option. (English Video)
Recipe link : https://www.tarladalal.com/Mixed-Vegetable-Paratha-230r

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Mixed Vegetable Paratha

Mixed vegetable paratha: a wholesome breakfast option, which is so tasty that it does not even require a side dish! grab all the veggies you can find in your refrigerator and stuff it into this paratha. A sprinkling of spices improves the taste of this parathas, while a dollop of butter further enhances it flavours.

Preparation Time: 15 minutes
Cooking Time: 20 mins
Makes 5 parathas

Ingredients

For The Roti
1/2 cup whole wheat flour (gehun ka atta)
1/2 cup plain flour (maida)
2 tbsp milk
salt to taste
1 tsp melted ghee
whole wheat flour (gehun ka atta) for rolling

For The Stuffing
1 1/2 cups chopped and boiled mixed vegetables
2 tbsp oil
1/2 cup finely chopped onions
3/4 cup boiled , peeled and mashed potatoes
salt to taste
2 tbsp chopped coriander (dhania)
2 tsp finely chopped green chillies
1/2 tsp chilli powder
2 pinches garam masala

Other Ingredients
oil for cooking

For Serving
fresh curd

Method
For the roti

1. Combine the wheat flour, plain flour, milk, salt and ghee in a deep bowl and knead into a semi-soft dough, using enough water.
2. Divide the dough into 5 equal portions and roll out each portion of the dough into a 175 mm. (7″) diameter circle using a little wheat flour.
3. Cook each roti very lightly on a tava (griddle) and keep aside.

For the stuffing

1. Heat the oil in non-stick pan, add the onions and sauté on a medium flame for 1 to 2 minutes or till onions turn translucent.
2. Add the mixed vegetables and potatoes, mix well and cook on a medium flame for 1 to 2 minutes.
3. Add salt, coriander, green chillies, chilli powder and garam masala, mix well and cook on a medium flame for another minute.
4. Remove from the flame and keep it to cool for a while.
5. Divide the stuffing into 5 equal portions and keep aside.

How to proceed

1. Place a roti on a flat, dry surface and spread a portion of the prepared stuffing on half of the roti and fold it over to make a semi circle.
2. Heat a non-stick tava (griddle) and cook the paratha, using a little oil till it turns golden brown in colour from both the sides.
3. Repeat with the remaining dough and stuffing to make 4 more parathas.
4. Serve immediately with fresh curds.