[Latin Name] Vitis vinifera L.

[Plant Source]from China

[Specifications]Proanthocyanidins polyphenol

[Appearance]Purple red fine powder

Plant Part Used:Skin

[Particle size] 80 Mesh

[Loss on drying] ≤5.0%

[Heavy Metal] ≤10PPM

[Pesticide residue] EC396-2005, USP 34, EP 8.0, FDA

[Shelf life] 24 Months

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

[Net weight] 25kgs/drum

Function

1.Grape skin extract used to reduce cancer risk;

2.Grape skin extract has the useage of antioxidant activity;

3.Grape skin extract has anti-inflammatory, removal of swollen;

4.Grape skin extract can reduce the incidence of spots and cataracts;

5.Grape skin extract will reduced exercise-induced vascular sclerosis porridge;

6.Grape skin extract will strengthen the blood vessels the flexibility of the wall.

Application

1.Grape skin extract can be made into capsules, troche and granule as healthy food;

2.High quality grape skin extract has been widely added into the beverage and the wine, cosmetics as the functional content;

3. Grape skin extract is widely added into all kinds of foods such as cake, cheese as the nurture, natural antiseptic in Europe and USA, and it has increased the safety of the food.

What is Grape Skin extract?

Grape skin extract are industrial derivatives from whole grape seeds that have a great concentration of vitamin E, flavonoids, linoleic acid, and OPCs. Typically, the commercial opportunity of extracting grape seed extract constituents has been for chemicals known as polyphenols, including oligomeric proanthocyanidins recognized as antioxidants.

Grape skin extract is rich in Oligomers Procyanidin Complexes (OPC) , which is a powerful antioxidant. In addition to the ultra rich potence of over 20 times higher than Vitamin C. Grape skin extract is also 50 times better than Vitamin E. Grape skin extract helps to strengthen the immune system, and also slowdown the aging process, which is of very high market value. Procyanidin B2, which is the most active compound to neutralize free radicals that cause aging, is available only in Grape Seed.

In Europe, OPC from grape skin extract proanthocyanidins has been adopted and used for several decades as a safe and effective compound. Grape skin extract has no record of any acute or chronic toxicity, no harmful reaction even under very high dosage. For these reasons, grape skin extract proanthocyanidins has become a new star in the food supplement market.

Candida Albicans is more than just yeast- for most people, it’s already mutated into a more aggressive fungal form that eats holes through the intestinal tract causing many of todays health problems like food allergies, autoimmune disorders, Crohn’s disease, IBS, low energy and many more aggressive diseases. People need to know what it is and what to do about it.

https://www.MarkusNews.com

Candida’s function is to serve as a backup digestive system when our primary system becomes overwhelmed. Candida metabolizes “dead” material in our bodies; material that is too difficult or toxic for our digestive systems to handle. A healthy immune system keeps our Candida under control and in its yeast form as opposed to the Candida getting out of control and digressing to its fungal state. Antibiotics are one cause of our Candida getting out of control. Sugar, flour, breads, and the like facilitate an unhealthy Candida. Once your Candida gets to the fungal state it generates “Hyphae” which ultimately cause its fingerlike projections to dig into our intestines affecting the permeability of the intestinal walls. Among other things, that can result into “Leaky Gut” and cause very serious health conditions. Eating the right kinds of foods such as fruits, and uncooked vegetables will keep our Candida in perfect balance.

The main thing that overgrowth of our Candida causes is damage to our intestinal walls..

https://www.sciencedirect.com/science/article/pii/S0944501313000293

The intestinal tract is an important site for C. albicans dissemination. The mechanisms that allow C. albicans to break through the intestinal mucosal barrier are quite complex….

Stop feeding the Candida with sugar, bread, pastas, flour, pastries, etc…

https://ajcn.nutrition.org/content/69/6/1170.full

Abstract. Conclusions: The effect of adding a high amount of refined carbohydrates to the diet of healthy human subjects has a limited influence on Candida colonization.

Probiotics breaks down the sugars to a fermentation state

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC4982648/

Because yeast feeds on carbohydrates, a food plan must be followed that starves yeast of its main fuel: simple sugars. Additional support in the form of healthy bacteria, called Probiotics, is also used to compete with Candida in the intestines, resulting in a rebalancing of the microflora.

Best way to build up your Probiotics is fiber ….or Prebiotics.

https://www.ncbi.nlm.nih.gov/pubmed/17472874

Microecology of the gastrointestinal tract is the physiologic basis for the effect of dietary fiber, prebiotics and probiotics on the host. The ecology consists of the gastrointestinal tract, primarily the intestines, the foods that are fed into the tract, and the flora living within. Within this ecology, normal flora and probiotics, ferment dietary fiber and prebiotics to produce short chain fatty acids and substances that are absorbed and effect the host at the intestinal level and systemically. In this review, we will discuss the effects of prebiotics, probiotics and dietary fiber in gastrointestinal disorders and diseases.

Best fibers are vegetable fibers

https://www.researchgate.net/publication/232352100_Dietary_fiber_composition_of_common_vegetables_and_fruits_in_Malaysia

Dietary fiber analyses were carried out using Southgate’s method, Southgate, 1978, on 15 types of leafy vegetables and five types each of fruit-vegetables, leguminous vegetables and fruits. The non-cellulosic fractions were always higher than the cellulosic and lignin fraction. Total dietary fiber contents were highest in leguminous vegetables, 3·3–6·8 g/100 g, followed by the leafy vegetables, 1·2–4·8 g/100 g, and finally, the fruit-vegetables, 1·4–4·2 g/100 g. The fiber contents of fruit samples were relatively low, 1·5–2·9 g/100 g. In comparison with crude fiber values, the dietary fiber values were always higher.

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC3163673/

https://www.sciencedirect.com/science/article/pii/S0304394016300775

https://www.sciencedirect.com/science/article/pii/S1319016413000819

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC3705355/

https://www.ncbi.nlm.nih.gov/pubmed/16705580

https://www.nationalcandidacenter.com/What-Causes-Candida-Yeast-Infection-s/1825.htm

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