Leading Manufacturer for Grape seed extract Manufacturer in Cannes
[Latin Name] Vitis vinifera Linn [Plant Source] Grape seed from Europe [Specifications] 95%OPCs；45-90% polyphenols [Appearance] Red brown powder [Plant Part Used]: seed [Particle size] 80 Mesh [Loss on drying] ≤5.0% [Heavy Metal] ≤10PPM [Pesticide residue] EC396-2005, USP 34, EP 8.0, FDA [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. [Gerneral feature] Our product has pass...
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[Latin Name] Vitis vinifera Linn
[Plant Source] Grape seed from Europe
[Specifications] 95%OPCs；45-90% polyphenols
[Appearance] Red brown powder
[Plant Part Used]: seed
[Particle size] 80 Mesh
[Loss on drying] ≤5.0%
[Heavy Metal] ≤10PPM
[Pesticide residue] EC396-2005, USP 34, EP 8.0, FDA
[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.
- Our product has passed the ID test by ChromaDex, Alkemist Lab. and other
third-party authoritative testing institutions, such as detection;
2. The pesticide residues match (EC) No 396/2005 USP34, EP8.0, FDA and other foreign pharmacopoeia standards and regulations;
3. The heavy metals in strict accordance with the foreign pharmacopoeia standard controls, such as USP34, EP8.0, FDA, etc.;
4. Our company set up a branch and import raw materials directly from Europe with strict control of heavy metal and pesticide residue. Aslo ensure the procyanidins content in grape seed is more than 8.0%.
5. OPCs over 95%, polyphenol over 70%, high activity, the oxidation resistance is strong, the ORAC more than 11000.
Grapes (Vitis vinifera) have been heralded for their medicinal and nutritional value for thousands of years. Egyptians ate grapes a very long time back, and several ancient Greek philosophers spoke about the healing power of grapes — usually in the form of wine. European folk healers made an ointment from the sap of grapevines to treat skin and eye diseases. Grape leaves were used to stop bleeding, inflammation, and pain, such as the kind brought on by hemorrhoids. Unripe grapes were used to treat sore throats, and dried grapes (raisins) were used for constipation and thirst. Round, ripe, sweet grapes were used to treat a range of health problems including cancer, cholera, smallpox, nausea, eye infections, and skin, kidney, and liver diseases.
Grape seed extracts are industrial derivatives from whole grape seeds that have a great concentration of vitamin E, flavonoids, linoleic acid and phenolic OPCs. The typical commercial opportunity of extracting grape seed constituents has been for chemicals known as polyphenols having antioxidant activity in vitro.
Learn how to make this delicious pumpkin cupcakes for this fall season!
Aprende como hacer estos panquesitos de calabaza para este otoño!
Pumpkin Muffins as seen on Chicago Works!
• 1 cup butter
• 3 cups sugar
• 3 eggs
• 3 cups all-purpose flour
• 1 tablespoon baking powder
• 1 1/2 teaspoons baking soda
• 1 Tablespoon Pumpkin Pie Spice
• 1 teaspoon ground Mace
• 1 teaspoon vanilla extract
• 2 cups pureed fresh pumpkin (see directions below)* or 1 (16 ounce) can pumpkin puree
1. Preheat oven to 325 degrees. Line muffin pan with paper muffin liners*
2. If using fresh pumpkin. Secure pie pumpkin on cutting board(make sure pumpkin sits flat) and using a chef knife carefully slide the knife into the center of the pumpkin and then remove knife slowly to make several slits. (This will keep pumpkin from exploding is microwave) Place pumpkin into a microwave safe dish and microwave at 15 minute intervals until pumpkin is soft. Cool pumpkin. After pumpkin has cooled peel skin from the pumpkin and discard. Cut pumpkin in half and remove seeds and string. (seeds may be reserved for roasting) Puree pumpkin pieces using a blender or food processor.
3. Measure out 2 cups of pureed pumpkin*
4. In a mixing bowl, cream butter and sugar. Add eggs; mix well.
5. Combine dry ingredients
6. Stir dry ingredients into creamed mixture just until moistened. Stir in pumpkin puree.
7. Scoop batter into prepared muffin liners.
8. Bake for up to 25 minutes or until muffins spring back when touched or a toothpick comes out clean.
*Make Muffin Tops instead
(Chef Lori’s Favorite)
Scoop pumpkin batter about 2 inches apart directly onto silicone or parchment paper lined cookie sheet. Bake for up to 10 minutes. Sprinkle with powdered sugar when cooled.
Choose a “Pie Pumpkin” for cooking (about the size of a small canteloupe)
Three pounds of fresh pumpkin will yield about 3 cups mashed cooked pumpkin
Pureed pumpkin can be stored refigerated for up to 3 days and frozen for up to 1 year
Pumpkin puree an excellent source of vitamin A, low in sodium and fat-free
Most recipes that call for winter squash or sweet potatoes may be successfully prepare by substituting pumpkin puree
Not Even Close to Low Calorie Cream Cheese Whipped Icing
1 cup cold Whipping Cream 1 cup sugar
8 oz cream cheese
1. Chill whisk and metal bowl in freezer. Pour whipping cream into bowl and whip to soft peaks.
2. Add softened cream cheese and vanilla to whipped cream. Until blended.
3. Pipe icing onto muffin with pastry bag and tip or serve icing in bowl
Substitute 1/2 cup pumpkin puree for the same quantity of milk in your favorite pancake recipe. Cook as usual.
Roasted Pumpkin Seeds
Clean seeds in cold water removing any pulp and string.
Boil seeds for 15 minutes in salted water
Drain seeds, dry in clean towel and toss in olive oil
Roast in 300 degree oven until golden brown. (up to 1 hour)
Cool and eat!
The scientific research and history of Pycnogenol