[Latin Name] Vitis vinifera Linn

[Plant Source] Grape seed from Europe

[Specifications] 95%OPCs；45-90% polyphenols

[Appearance] Red brown powder

[Plant Part Used]: seed

[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.

[Shelf life] 24 Months

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

[Gerneral feature]

1. Our product has passed the ID test by ChromaDex, Alkemist Lab. and other

third-party authoritative testing institutions, such as detection;

2. The pesticide residues match (EC) No 396/2005 USP34, EP8.0, FDA and other foreign pharmacopoeia standards and regulations;

3. The heavy metals in strict accordance with the foreign pharmacopoeia standard controls, such as USP34, EP8.0, FDA, etc.;

4. Our company set up a branch and import raw materials directly from Europe with strict control of heavy metal and pesticide residue. Aslo ensure the procyanidins content in grape seed is more than 8.0%.

5. OPCs over 95%, polyphenol over 70%, high activity, the oxidation resistance is strong, the ORAC more than 11000.

[Function]

Grapes (Vitis vinifera) have been heralded for their medicinal and nutritional value for thousands of years. Egyptians ate grapes a very long time back, and several ancient Greek philosophers spoke about the healing power of grapes — usually in the form of wine. European folk healers made an ointment from the sap of grapevines to treat skin and eye diseases. Grape leaves were used to stop bleeding, inflammation, and pain, such as the kind brought on by hemorrhoids. Unripe grapes were used to treat sore throats, and dried grapes (raisins) were used for constipation and thirst. Round, ripe, sweet grapes were used to treat a range of health problems including cancer, cholera, smallpox, nausea, eye infections, and skin, kidney, and liver diseases.

Grape seed extracts are industrial derivatives from whole grape seeds that have a great concentration of vitamin E, flavonoids, linoleic acid and phenolic OPCs. The typical commercial opportunity of extracting grape seed constituents has been for chemicals known as polyphenols having antioxidant activity in vitro.

FULL RECIPE BELOW

This pumpkin spice granola gives us those lovely fall flavors in the form of a healthy, vitamin packed treat. Learn to cook this pumpkin spice granola with our host in this episode! Everything about this dish is a winner.

Check out more from LearnToCook.com at https://learntocook.com/

PUMPKIN SPICE GRANOLA RECIPE: https://learntocook.com/snacks/how-to-make-pumpkin-spice-granola/

4 cups old-fashioned rolled oats
½ cup chopped raw pecans
½ cup flax seeds
4 tsp ground cinnamon
3 tsp pumpkin pie spice
½ cup pumpkin puree
½ cup maple syrup
1 tsp salt
½ cup flour
¼ cup vegetable or coconut oil
½ cup light brown sugar, packed
2 tsp vanilla extract

1. Preheat oven to 325F degrees.

2. In a medium sauce pan, add in the pumpkin, brown sugar, maple syrup, pumpkin pie spice, cinnamon and oil. Heat over medium-low heat until the sugar has dissolved, stirring frequently. Remove from heat, add the vanilla extract and let cool.

3. Line two baking sheets with parchment paper. In a large bowl add the oats, flour, pecans and flax seeds and toss together. Add the pumpkin mixture and mix until every bit of granola has been coated.

4. Spread a thin layer on the baking sheet and put in the oven. You may have to do two batches. Bake for about 40 minutes, stirring every 15-20 minutes to prevent burning.

5. When done, remove from oven and let cool. Sprinkle over yogurt, pour some almond milk over it or just eat this delicious fall snack by the handful!

Recipe courtesy of https://www.lakeshorelady.com/

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Special Thanks:

Talent: Lauren Nolan of https://www.lakeshorelady.com/

Shot and edited by: Matt Rice

Royalty Free Music courtesy of Audio Network titled: “Little George” by Philip Guyler