[Latin Name] Camellia sinensis

[Plant Source] China

[Specifications]

Total tea polyphenols 40%-98%

Total catechins 20%-90%

EGCG 8%-60%

[Appearance] Yellow brown powder

[Plant Part Used] Green tea leaf

[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.

[What is green tea extract]

Green tea is the second largest beverage demanded by consumers worldwide. Used in China and India for its medicinal effects. There are several compounds extracted from green tea including catechins which contain an enormous amount of hydroxyphenols that are easily oxidized, congregated and contracted, which explains its good anti-oxidation effect. Its anti-oxidation effect is 25-100 times as strong as those of vitamin C and E.

It is widely used in medicines, agriculture, and chemical and food industries. This extract prevents cardio-vascular disease, lowers the risk of cancer, and decreases blood sugar and blood pressure, as well as viruses. In the food industry, the anti-oxidation agent used for preserving food and cooking oils.

[Function]

1. Green tea extract can reduce blood pressure, blood sugar, blood lipids.

2. Green tea extract has the function of removing radicals and anti-aging.

3. Green tea extract can enhance the immune function and prevention of colds.

4. Green tea extract will anti-radiation,anti-cancer, inhibiting the increasing of cancer cell.

5. Green tea extract used to anti-bacterium, with the function of sterilization and deodorization.

[Application]

1.Applied in cosmetics field, Green tea extract owns the effect of anti-wrinkle and anti-Aging.

2.Applied in food field, Green tea extract is used as natural antioxidant, antistaling agent, and anti-fading agents.

3.Applied in pharmaceutical field, Green tea extract is used to prevent and cure cardiovascular disease, diabetes.

After one hour workout, 4/1414.

This video was recorded between April 1, 2013 and April 30, 2013.

What you are watching is what it looks like to be me in your passive-aggressive world. If you’ve got something funny or positive to add, please leave a comment. I moderate and delete all negative comments. You haters will be shunned like a bad Amish teenager.

극단적 인 불닭 볶음면 도전! / Blazing Korean Fire Noodle Challenge!
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극단적 인 불닭 볶음면 도전! / Blazing Korean Fire Noodle Challenge! | Joeys World Tour
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극단적 인 불닭 볶음면 도전!
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Korean noodles are noodles or noodle dishes in Korean cuisine, and are collectively referred to as “guksu” in native Korean or “myeon” (cf. mien) in Sino-Korean vocabulary. Preparations with noodles are relatively simple and dates back to around BCE 6000 to BCE 5000 in Asia. In Korea, traditional noodle dishes are onmyeon, called guksu jangguk (noodles with a hot clear broth), naengmyeon (cold buckwheat noodles), bibim guksu (cold noodle dish mixed with vegetables), kalguksu (knife-cut noodles), kongguksu (noodles with a cold soybean broth) among others. In royal court, baekmyeon (literally “white noodles”) consisting of buckwheat noodles and pheasant broth, was regarded as the top quality noodle dish. Naengmyeon, with a cold soup mixed with dongchimi (watery radish kimchi) and beef brisk broth, was eaten in court during summer.[1]

Dangmyeon (당면; cellophane noodles) – made from sweet potato starch
Memil guksu (메밀국수) – buckwheat noodles similar to Japanese soba noodles
Olchaengi guksu (올챙이국수) – noodles made from dried corn flour which are eaten in mountainous places such as Gangwon Province[2]
Gamja guksu (감자국수) – noodles made from a mixture of potato starch, rice flour, and glutinous rice flour[3]
Gamjanongma guksu (감자농마국수) – noodles made from potato starch that have a very chewy texture. It is a local specialty of Hwanghae Province[4]
Milguksu (밀국수) – wheat flour noodles. While noodles were eaten in Korea from ancient times, productions of wheat was less than that of other crops, so wheat noodles did not become a daily food until 1945.[1][5]
Dotori guksu – noodles made from acorn flour[6]
Chilk guksu (칡국수) – noodles made from kudzu and buckwheat[7]
Ssuk kalguksu (쑥칼국수) – noodles made from Artemisia princeps and wheat flour[8]
Hobak guksu (호박국수) – noodles made from pumpkin and wheat flour[9]
Kkolttu guksu (꼴뚜국수) – noodles made from buckwheat flour and wheat flour[10]
Cheonsachae – half-transparent noodlesphoto made from the jelly-like extract left after steaming kombu, without the addition of grain flour or starch. The taste is bland, so they are generally eaten as a light salad after seasoned or served as a garnish beneath saengseon hoe (sliced raw fish). Cheonsachae has a chewy texture and is low in calories.[11]

https://en.wikipedia.org/wiki/Korean_noodles

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Ishikari Lore Kevin MacLeod (incompetech.com)
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Uploaded: 2007-01-01

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