[Latin Name] Polygonum Cuspidatum Sieb. et Zucc

[Plant Source] China

[Specifications] Resveratrol 50%, 95%, 98% by HPLC

[Appearance]Brown or white fine powder

[Plant Part Used] Rhizome&Root

[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.

[Package] Packed in paper-drums and two plastic-bags inside.

[General feature]

1.100% natural source. Our resveratrol is 100% extracted from natural herb, very safe and more bioactive, which is rich with both CIS-resveratrol and trans-resveratrol.

2.Our resveratrol almost have no unpleasant taste compare to other resveratrols and it can be easier to take by oral.

3.We offer resveratrol at a very competitive price with superb quality.

4.We have a very large output and could manufacturer as customer particular requirement.

[Function]

Resveratrol is an active component extracted from Huzhang (Polygonum cuspidatum) in China.

It is an antioxidant phenol and a potent vasodilator that inhibits serum triglyceride synthesis, lipid peroxidation, and platelet aggregation.

It is extensively used for treatment of blood vessel disease such as atherosclerosis and hyperlipidemia. In addition, it has anti-virus and anti inflammatory activity, can treat acute microbial infections and viral hepatitis.

DESCRIPTION: Adding myrosinase enzymes in the form of even a pinch of mustard powder to cooked cruciferous (cabbage-family) vegetables like kale, collards, or Brussels sprouts can offer anti-cancer sulforaphane levels comparable to raw, removing the necessity to pre-chop for maximum health benefits.

Is that cool or what?! I love kitchen chemistry. Totally revolutionized my daily greens prep. For those new to the whole enzyme concept I’m sure this is a bit confusing. Make sure to watch the original “chemical flare” video The Best Detox (https://nutritionfacts.org/video/the-b…) and then the hack and hold strategy in Sometimes the Enzyme Myth is the Truth (https://nutritionfacts.org/video/somet…).
This helps explain the results I presented in Raw Broccoli and Bladder Cancer Survival (https://nutritionfacts.org/video/raw-b…).

OK, but what’s so great about this sulforaphane stuff? For a taste, see:
• Broccoli Versus Breast Cancer Stem Cells (https://nutritionfacts.org/video/brocc…)
• Sulforaphane: From Broccoli to Breast (https://nutritionfacts.org/video/sulfo…)
• Broccoli: Sprouts vs. Supplements (https://nutritionfacts.org/video/brocc…)
• Breast Cancer Survival Vegetable (https://nutritionfacts.org/video/breas…)

Have a question for Dr. Greger about this video? Leave it in the comment section at https://nutritionfacts.org/video/secon… and he’ll try to answer it!

https://www.NutritionFacts.org

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