[Latin Name]  Citrus aurantium L.

[Specification] Synephrine 4.0%–80%

[Appearance] Yellow brown powder

Plant Part Used: Fruit

[Particle size] 80Mesh

[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

[What is Citrus Aurantium]

Citrus aurantium L, belonging to the family Rutaceae, is widely distributed in China. Zhishi, the Chinese traditional name for Citrus aurantium, has long been a folk medicine in traditional Chinese medicine (TCMto improve indigestion and help stimulate the Qi (energy force).

[Function]

1. Have the function of antioxidant, anti-inflammatory, hypolipidemic, vasoprotective and anticarcinogenic and cholesterol lowering actions.

2. Have the function of inhibiting following enzymes: Phospholipase A2, lipoxygenase, HMG-CoA reductase and cyclo-oxygenase.

3. Have the function of improving the health of capillaries by reducing the capillary permeability.

4. Have the function of reducing hay fever and other allergic conditions by inhibiting the release of histamine from mast cells. The possible activity of hesperidin could be explained by the inhibition of polyamine synthesis. (bitter orange extract)

https://thelinseedfarm.co.uk/

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We often refer to our Linseed as being “Farm Fresh” – but what does that mean? And why does it matter?

Linseed isn’t the easiest plant to grow and harvest and so there’s always a good deal of relief when several tons of the glistening brown or gold seeds, complete with their nutty smell, are stored safely in our purpose-built barn. You can’t get much fresher and more traceable than that!

As we are able to store the seed, it means that we can “press on demand”. Your linseed pods and your culinary linseed oil reach you in a perfect and fresh condition. Both chefs and professional oil tasters alike tell us that our linseed oil is the best they have ever tasted.

“Press on Demand” is the way we ensure you get “Farm Fresh” because we only press the Linseeds into oil in small batches. We then bottle it by hand and send directly to you. Each bottle has a small silver label confirming it was pressed in the last ten days. This is the way we ensure You Always get the oil, “Farm Fresh”.

Think about “Farm Fresh” in the same way as you would milk – it needs consuming whilst it is fresh. We wonder sometimes how long ago other similar products were pressed or indeed how long they have been on a shelf.

But let me tell you a little more about the whole process. Each year, over 220 acres of linseed are planted and harvested. There are several varieties of linseed to choose from, but we prefer to grow a short-stemmed linseed plant because it throws every ounce of its energy into swelling the tiny seed head with oil. The linseed is planted in the spring as soon as the soil is warm and by late August or early September, it’s harvest time and the long days begin as the linseed is harvested. The seeds are then brought to the farm granary for storage.

Making the seed ready for pressing involves being passed through a seed cleaning machine before being allowed to fall into the press itself. From the press the oil flows initially into a vessel below the press for settlement. After a couple of days the oil has settled and is ready to be filtered through muslin and bottled by hand with no pumping. This is a cold pressed process, which means that no solvents or heat are ever used. This is because linseed is like other unsaturated nut and seed oils – if subjected to high temperatures the oil’s important health giving properties are destroyed. Our natural process can only be compared to the production methods used to produce the best single-estate olive oils.

Of course, being farmers we make sure that absolutely nothing goes to waste. The husks from the seeds become a rich oil cake for cattle feed, it also improves their health and and enriches the milk so we get better meat and milk too. Whole seed is also milled to make linseed flour which is then used in baking and as a healthy cereal topping.

Have a look at our recipes page to find out how to use all these different products in your diet!

Moof’s Medical Biochemistry Video Course: https://moof-university.thinkific.com/courses/medical-biochemistry-for-usmle-step-1-exam

For Related Practice Problems with Worked Video Solutions on Carbohydrates, visit courses.moofuniversity.com.

In this video, I depict and describe some key disaccharides and polysaccharides that any and every biochemistry student should be familiar with.

Maltose is a disaccharide with two glucose molecules connected by an alpha-1,4-glycosidic bond. Maltose is a reducing sugar because it has a free anomeric OH group.
Lactose is a disaccharide with a galactose and a glucose connected by a beta-1,4-glycosidic bond. Lactose is a reducing sugar because it has a free anomeric OH group.
Sucrose is a disaccharide with a glucose and a fructose connected by an alpha,beta-1,2-glycosidic bond. Sucrose is not a reducing sugar because it does not have a free anomeric OH group.

Cellulose is a polysaccharide with a bunch of glucose molecules connected by beta-1,4-linkages.
Starch and glycogen are both polysaccharides with a bunch of glucose molecules connected by alpha-1,4-linkages. Glycogen is more highly branched.

Humans have the enzyme to digest alpha-1,4-linkages, not beta-1,4-linkages. That’s why we can digest starch and glycogen, but not cellulose.

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