[Latin Name] Polygonum Cuspidatum Sieb. et Zucc

[Plant Source] China

[Specifications] Resveratrol 50%, 95%, 98% by HPLC

[Appearance]Brown or white fine powder

[Plant Part Used] Rhizome&Root

[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.

[General feature]

1.100% natural source. Our resveratrol is 100% extracted from natural herb, very safe and more bioactive, which is rich with both CIS-resveratrol and trans-resveratrol.

2.Our resveratrol almost have no unpleasant taste compare to other resveratrols and it can be easier to take by oral.

3.We offer resveratrol at a very competitive price with superb quality.

4.We have a very large output and could manufacturer as customer particular requirement.

[Function]

Resveratrol is an active component extracted from Huzhang (Polygonum cuspidatum) in China.

It is an antioxidant phenol and a potent vasodilator that inhibits serum triglyceride synthesis, lipid peroxidation, and platelet aggregation.

It is extensively used for treatment of blood vessel disease such as atherosclerosis and hyperlipidemia. In addition, it has anti-virus and anti inflammatory activity, can treat acute microbial infections and viral hepatitis.

Using This New Method,
Renaturing,
Sunflower Seeds Get Re-Ripened.
With This Process, The Sunflower Seed’s Hard Waxy-Fat
Gets Changed Into Enzyme Rich,
Omega Rich
Ripe Nut Food
and is now abundant in fresh live oils

(And is now pressing 22% more Sunflower oil, than from regular ‘hard seed’ !)

Acidity literally Gets Transformed Into Acid-Alkaline-Balanced

This ‘ Re-naturing ‘ process, is the combination of two natural processes, that of the Sprouting process, and that of the Ripening/drying process

Early on, I was told that if I wanted to make Almond Oil, I’d need a thirty five thousand dollar cold press… next there was an eight thousand dollar press…$300-500 dollar twin gear juicers did the job…until the more recent Piteba press which is only around $150

It was now time to see if the re-ripened Sunflower seed (Now abundant in oil) could be ground up with a basic kitchen hand-grinder ($30.US) and then wrung out, using just a small piece of cloth material to get the oil

This video is that moment.

After this point is more about the processes…(I’d watch the video now, and come back and read later)

Natural factors that relate to the re-naturing process; signatures of bio-mimicry, etc.

With the sprouting process, the act of soaking seeds in water simulates a spring rain (time to wake up)
As initial waters awaken the Sunflower seed, the hard to digest starches begin changing into easier to digest food, with the hard wax-like fat breaking down, on its journey toward becoming raw fresh fats & oils.
There’s an explosion of enzyme activity, as natural preservatives of ‘ highly acidic ‘ transform towards ‘ acid-alkaline balanced ‘.
( More happens than this, I’m keeping it simple )
see
” Natural Toxins in Sprouted Seeds: Separating Myth From Reality “:
by Warren Peary & William Peavy (Scroll down to “Anti-Nutrients in Sprouted Legumes” and “Anti-Nutrients As Protectors”)

The second natural process used, is what I consider ‘ the ripening process ‘
While contemplating fruiting trees, it seemed to me the growing fruit/nut first probably got nutrients from the mother tree. (Another perspective, the growing food first grew to fullness in size)

With the growing part over, I felt the tree had ‘ended its nutrient supply connection’,
now letting the fruit/nut (simply) ‘dry/ripen/cure’
While still having its stem to continue acting as its hanger, till later

There’s clearly an art to drying / reducing / curing (ripening) at different temperatures and moisture levels

When it comes to ripening, it’s well known that weather conditions hugely affect the final quality and flavors of foods. Take grapes (and wines) for example, when certain years clearly stand out from the rest because they got the perfect amount of rain or sunshine, (Versus a year whose season might have ended with abrupt cold and rain)
Basically, by the speed, temp.’s,and surrounding conditions by which they’ve ripened

People who dry their greens, hung in a dark cool area, know that the greatest of the food’s qualities will be exhibited (or not) simply because of how it was dried/cured.

Remember, produce generally ripens on its way to market; or, after it’s already on the store shelves

Nuts might get sent to market fresh, but the longer they sit waiting for consumerism the harder and more acidic they become
(That is, till they’re re-awoken with water once again)

It’s also been realized, that this soaking & drying-back method, could be done more than once, multiple times

One key I’ve found for good ‘drying back’ (for seeds) is simply ‘ not too fast ‘, and ‘ not too slow ‘.
If it dries ‘ too fast ‘ it dries without certain formulations /qualities
If it dries ‘ too slow ‘ it may stagnate, sour, mold (Holding &sharing those same diminished qualities and flavors)

Curing’s an art… using experiences earned through the diversity of ever-changing conditions

There’s an art form in using a dehydrator too,
but I truly love ‘room temp drying’, where there’s most always a wide ‘ safe band ‘ for what works as ‘ perfect ‘ Basically put…it’s hard to screw up
provided the place you’re drying them isn’t overly moist and wet; or too hot & dry.

The nuts or seeds can be laid on many different types of surfaces; sometimes put on plates, or trays; and sometimes with paper under them.
Different parts of a house may be warmer or colder, so it pays to put them everywhere, and let them show you where they like to be best, sampling them each 3 to 5 hours till done.(Then you’ll simply know where you’ll want to dry them after that)
Examples: one plate might be put at counter height in a room; one plate/tray may be put near ceiling height; maybe put a plate ‘ one room away from the kitchen ‘…and as you can see in the video, I’m drying them in our living room, and using a screen.

Driving Kandi K10 at Changxing Plant Sep 2014