[Latin Name] Punica granatum L

[Plant Source] from China

[Specifications]Ellagic acid≥40%

[Appearance] Brown Fine Powder

Plant Part Used:Seed

[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.

[Shelf life] 24 Months

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

[Net weight] 25kgs/drum

Introduction

Pomegranate, (Punica granatum L in Latin), belongs to the family Punicaceae which includes only one genus and two species. The tree is native from Iran to the Himalayas in northern India and has been cultivated since ancient times throughout the Mediterranean region of Asia, Africa and Europe.

Pomegranate offers abundant benefits for the cardiovascular system by preventing damage to arterial walls, promoting healthy blood pressure levels, improving blood flow to the heart, and preventing or reversing atherosclerosis.

Pomegranate may benefit people with diabetes and those at risk for the disease. It helps lower after-meal blood sugar levels and protects the cardiovascular system from diabetes-induced damage.

Pomegranate shows promise in killing prostate cancer cells, whether the cells are hormone-sensitive or not. Pomegranate also helped halt the progression of prostate cancer in men who had undergone surgery or radiation for the disease.

Pomegranate may fight the degeneration of joint tissue that leads to painful osteoarthritis, and may protect the brain against oxidative stress-induced changes that can lead to Alzheimer’s. Pomegranate extracts—alone or in combination with the herb gotu kola—help kill the bacteria that contribute to dental plaque, while helping to heal gum disease. Pomegranate also appears to protect the health of the skin and liver.

Function

1.Anti-cancer of rectum and colon, esophageal carcinoma,liver cancer,lung cancer,carcinoma of tongue and skin.

2.Restrain to human immunodeficiency virus(HIV) and many kinds of microbe and virus.

3.Anti-oxidant, coagulant, descenting blood pressure and sedation.

4.Resist to anti-oxidance, senescence inhibition and skin whitening

5.Treat kinds of symptoms caused by high blood sugar, hypertension.

6.Resist to atherosclerosis and tumour.

Application

Pomegranate P.E. can be made into capsules, troche and granule as healthy food. Besides, it has good solubility in water plus the solution transparence and brilliance color, has been widely added into the beverage as the functional content.

We have been obsessing over chef Dominique Ansel’s latest creation, the Blossoming Hot Chocolate that has been making waves all over Instagram — but we’re too impatient to wait until our next trip to Tokyo to try it ourselves, so we whipped up a homemade batch inspired by the great that’s sure to become your new favorite party trick with friends all Winter long!

Granted, we only went with plain vanilla; for all the fun flavor combinations, we might just have to book a plane ticket.

Marshmallow Blooming Flower Hot Chocolate
Inspired by Dominique Ansel — From Heather Platt, POPSUGAR FOOD
INGREDIENTS

1/4 cup plus 2/3 cup ice-cold water
1 cup granulated sugar
2/3 cup light corn syrup
1/4 teaspoon salt
2 packages unflavored gelatin
1/4 teaspoon vanilla extract
1/4 cup powdered sugar
1/4 cup cornstarch
10 small truffles
1 cup milk chocolate, melted
Hot chocolate

Special equipment:
Flower cookie cutter
Small cupcake silicone mold

DIRECTIONS

In a small saucepan over medium heat, stir together 1/4 cup water, sugar, corn syrup, and salt. Cover and cook for 5 minutes, and then uncover and cook until the syrup reaches 240ºF. Remove from heat.

Into a stand-up mixer, add 2/3 cup water and 2 packets of gelatin. Turn the mixer on low and slowly add the syrup until incorporated. Then turn the mixer up to high and whip for 12-13 minutes or until the mixture is very thick and fluffy. Add in vanilla extract and keep mixing.

Meanwhile, in a small bowl, combine powdered sugar and cornstarch. Cover sheet tray with parchment paper, grease with butter, and sprinkle with half of the powdered mixture. Pour the marshmallow mixture into the sheet pan and use a spatula to spread it out evenly. Dust the top generously with the remaining powdered mixture and let marshmallows firm at least 6 hours or overnight.
Melt chocolate and pour into silicone cupcake molds. Pour out excess to leave a thin layer of chocolate in the mold. Place molds into the refrigerator to set and then pop the chocolate cups out of the mold.

Use a flower cookie cutter dusted with cornstarch to cut flowers out of the marshmallow. Lay on a cornstarch-dusted cutting board. Place a truffle in the middle and wrap up the petals into a tulip shape.

Dip the base of the marshmallow into a little melted chocolate and then place inside the chocolate cup. Let set completely.
Place flower into hot chocolate and watch bloom as the chocolate wrapper melts.

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Video by Kristian E.H. Frandsen, Biological Chemistry Section, Department of Chemistry

Based on the collective work of many scientists and particularly on our publications and references therein:

https://doi.org/10.1107/S2052252516014147

https://doi.org/10.1038/nchembio.2029

https://doi.org/10.1107/S2059798316019641

https://doi.org/10.1038/ncomms6961

and references therein