[Latin Name] Vaccinium myrtillus l.

[Plant Source] Wild bilberry fruit cultivated from Sweden & Finland

[Specifications]

1) Anthocyanidins 25% UV (Glycosyl removed)

2) Anthocyanins 25% HPLC

3) Anthocyanins 36% HPLC

[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.

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

[General feature]

1. 100% extracted from European bilberry fruit, approved ID test from ChromaDex andAlkemist Lab;

2.Without any adultery of other relative species of Berries,such as Blueberry,  Mulberry,Cranberry,etc;

3. Pesticide residue: EC396-2005, USP 34, EP 8.0, FDA

4. Directly import the frozen fruit from North Europe;

5. Perfect water solubility,water insolubles<1.0%
6. Chromatographic fingerprint match EP6 requirement

[What is bilberry fruit]

Bilberry (Vaccinium Myrtillus L.) is a kind of perennial deciduous or evergreen fruit shrubs, mainly found in subarctic regions of the world as in Sweden, Finland and Ukraine, etc. Bilberries contain dense levels of anthocyanin pigments, which was said popularly to have been used by World War II RAF pilots to sharpen night vision. In fork medicine, Europeans have been taking bilberry for a hundred years. Bilberry extracts entered the healthcare market as a kind of dietary supplement for effects on vision enhancement and visual fatigue relief.

[Function]

Protect and regenerate rhodopsin and cure the eye diseases;

Prevent the cardiovascular diseases

Antioxidant and anti-aging

Softening blood capillary, enhancing the heart function and resisting cancer

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The global phytosterols market was estimated at $438.45 million in 2014 and is projected to grow at a CAGR of 8.7% from 2015 to 2020. Phytosterols are a group of natural fatty substances found in all plant cell membranes. They resemble cholesterol in their structure and hence when consumed, compete with the cholesterol for absorption in digestive systems. As a result, the absorption of cholesterol is blocked and the level of blood cholesterol is reduced. Phytosterols can be found in varying concentrations in fat-soluble fractions of seed, root, stem, branches, leaves, and flowers; however, their concentration is the highest in edible oils, seeds, and nuts.

How To Make A Broccoli Potato And Ham Chowder Recipe
Chowder is always at its best when it is full of chunky goodness regardless of the different types of meats, vegetables, or fruits they may include in any particular chowder dish. The fact is many people have a particular preference for the types of chowders they think are the very best. The good news is there are plenty of recipes from which you can choose when you want all the chunky goodness you can get.
This one is easy enough to make and you can serve it piping hot with chowder crackers or even fresh out of the oven homemade biscuits. Just imagine the smiles of satisfaction on the faces of your family when they get a taste of this delicious mixture of cheese, broccoli, potatoes, and ham.
Recipe for Broccoli Potato and Ham Chowder
What You Need
• ¼ cup butter or margarine
• 2 medium minced onions
• 1 pound cubed ham
• 1 minced leek
• 3 minced garlic cloves
• ¼ teaspoon sage
• ¼ teaspoon thyme
• 1 container vegetable broth 32 ounce
• 2 large cubed potatoes
• 1 bay leaf
• 3 Tablespoons flour
• ¼ teaspoon onion powder
• ¼ teaspoon garlic powder
• ¼ teaspoon white pepper
• 1 can cream corn 8 ounce
• 1 packaged chopped thawed frozen broccoli
• 2 cups half and half
• ½ cup sour cream
• ¼ pound shredded cheddar cheese
• Salt and pepper to taste
How to Make It
Begin by placing the frozen broccoli out onto the countertop to thaw about 20 minutes before preparation time. Cut the ham into bite size pieces of about ¼ inch, set aside until needed. Peel and cut the potatoes into bite size pieces of about ½ inch cubes. Mince the garlic cloves, onions, and leek. Set aside separately until needed.
Using a large soup pot or Dutch oven you will add 2 tablespoons butter or margarine to melt. Add the minced onions to saute until they are translucent and browned. Add the cubes of ham. Stir to cover will and then stir in the minced leek. Increase to high heat. Stir and bring to a boil. Cook for about 5 minutes. Reduce heat to medium.
Add the minced garlic cloves. Saute for about 2 minutes. Add the sage and thyme and then slowly stir in the vegetable broth. Add the cubed potatoes and stir. Add the bay leaf and return to a boil. Reduce heat to lowest setting and allow the mixture to simmer while stirring with a whisk. Slowly whisk in the flour, onion powder, garlic powder, and white pepper. Simmer ingredients for about 15 minutes on low.
Add the cream corn and chopped thawed frozen broccoli and stir to combine. Cook over a low heat setting until all the vegetables are tender and done.
Stir in the remaining butter or margarine, half and half and sour cream. Allow this mixture to simmer until all ingredients are thoroughly heated. Remove the bay leaf. Salt and pepper to taste, and then sprinkle the top of the chowder with the shredded cheddar cheese. Simmer for just a few more minutes, long enough to melt the shredded cheese on the top.