[Latin Name] Sophora Japonica L

[Plant Source] from China

[Specifications] 90%-99%

[Appearance] Yellow crystalline powder

Plant Part Used:Bud

[Particle size] 80 Mesh

[Loss on drying] ≤12.0%

[Heavy Metal] ≤10PPM

[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.

[Net weight] 25kgs/drum

Brief Introduction

Quercetin is a plant pigment (flavonoid). It is found in many plants and foods, such as red wine, onions, green tea, apples, berries, Ginkgo biloba, St. John’s wort, American elder, and others. Buckwheat tea has a large amount of quercetin. People use quercetin as a medicine.

Quercetin is used for treating conditions of the heart and blood vessels including “hardening of the arteries” (atherosclerosis), high cholesterol, heart disease, and circulation problems. It is also used for diabetes, cataracts, hay fever, peptic ulcer, schizophrenia, inflammation, asthma, gout, viral infections, chronic fatigue syndrome (CFS), preventing cancer, and for treating chronic infections of the prostate. Quercetin is also used to increase endurance and improve athletic performance.

Main Function

1.Quercetin may expel phlegm and arrest coughing, it can also be used as anti-asthmatic.

2. Quercetin has anticancer activity, inhibits PI3-kinase activity and slightly inhibits PIP Kinase activity, reduces cancer cell growth via type II estrogen receptors.

3.Quercetin may inhibit histamine release from basophils and mast cells.

4. Quercetin may control the spread of certain viruses within the body.

5, Quercetin may help reduce tissue destruction.

6.Quercetin may also be beneficial in the treatment of dysentery, gout, and psoriasis

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Greek Yogurt Blueberry Lemon Bundt Cake with Lemon Icing Glaze

Ingredients:
2 1/4 cups all-purpose flour, plus 1 teaspoon for blueberries
1/2 teaspoon salt
2 tsp baking powder
1/2 tsp baking soda
1 cup of butter, room temperature
1 cup packed light-brown sugar
1 cup granulated sugar
4 large eggs
1/4 cup of fresh lemon juice
2-3 tablespoons grated lemon zest
1 1/2 teaspoons vanilla extract
1 cup no fat Greek Yogurt
1 1/2 — 2 cups of fresh blueberries
Directions
Sift your dry ingredients together in a bowl and set aside for the moment. Cream the butter in a mixer until it’s light and fluffy. Mix in the sugars, beating until it’s once again light and fluffy. Slowly, one by one, beat in the eggs then add in the vanilla extract. Grate the entire lemon, which should add up to around 2-3 tbsp and mix in next. Squeeze out 1/4 cup lemon juice and mix into the yogurt thoroughly. This not only adds taste, but thins out the thick Greek yogurt. Add in 1/3 of the flour mixture and mix in completely. Follow with the yogurt, then flour, then yogurt, then ending with the rest of the flour. Mix 1 cup of blueberries with flour then fold in gently. Grease and flour a bundt pan and pour the batter in. Take the remaining 1/2 cup to cup of blueberries and add on to the top, slightly pushing them in. This way you get your blueberries throughout the cake instead of only the bottom. Bake in a 350 degree oven for 50-60 minutes until completely baked through

Lemon Icing Glaze

Ingredients:
1 3/4 cups of confectioners’ sugar
1/4 cup of lemon juice
the zest of one lemon (or more!)
1 tsp of salted butter
Directions
In a large measuring cup, the 4 cup capacity ones are the best, combine the sugar, lemon juice and lemon zest. Add in the butter then microwave on high for 45 seconds. Take out the measuring cup and whisk until smooth, making sure there are no lumps. Let it sit for a few minutes then pour it over your creation.

Teeneke walks us through the process of creating a quick botanical extract using vegetable glycerin.