[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

Hello lovelies

I filmed my first impressions of the Eco Styler- Black Castor and Flaxseed oil gel.

hope you enjoy

business email- kimbellabeauty@outlook.com

Put those pumpkin seeds to use by EATING THEM!

Ingredients:
Seeds from one medium pumpkin, rinsed (about 1½ cups)
Water
½ tsp. sea salt
1 Tbsp. extra-virgin olive oil
½ tsp. cayenne pepper (or garlic powder, seasoning salt, or 1 Tbsp. curry powder) (to taste; optional)

Preparation:
1. Preheat the oven to 300° F.
2. Place seeds, water (2 cups water for every ½ cup of seeds), and salt in medium saucepan. Bring to a boil over medium-high heat. Reduce heat to medium; gently boil for 10 minutes. Drain thoroughly. Dry with paper towels.
3. Coat baking sheet with oil; spread pumpkin seeds on baking sheet in a single layer. Bake for 20 to 30 minutes, or until seeds are lightly browned. Let cool completely.

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