[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.

Blueberry Cake

https://www.indorecipe.com/index.php?option=com_garyscookbook&Itemid=100003&func=detail&id=3892

1 1/2 cups flour
1 box of fresh blueberries ( did not use the whole though)
2 yolks
5 packets of low calorie sweetener
1 tbsp vanilla extract
2 egg whites
12-15 packets of low calorie sweetener (I used Splenda)
1/3 cup milk
1/2 cup margarine
1 tbsp of flour
a dash of salt if desired, margarine already salty though
a dash of fresh ground nutmeg
1 tsp baking powder

Preheat oven to 350 degrees F (175 degrees C). Grease and flour an 8 inch square pan.
Cream margarine and 12 packets sweetener until fluffy. Add (salt and)
vanilla. Separate eggs and reserve the whites. Add egg yolks to the
margarine mixture; beat until creamy.
Combine 1 1/2 cups flour and baking powder; add alternately with
milk to egg yolk mixture. Coat berries with 1 tablespoon flour and add
to batter.
In a separate bowl, beat whites until soft peaks form. Add 5
packets of sweetener, 1 at a time, and beat until stiff peaks form.
Fold egg whites into batter. Pour into prepared pan.
Bake for 50 minutes, or until cake tests done.

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