[Latin Name] Salix alba L.

[Plant Source] from China

[Specifications] Salicin 15-98%

[Appearance] Yellow Brown to White powder

Plant Part Used: Bark

[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

Brief Introduction

Salicin is a naturally occurring compound found in the bark of several species of trees, primarily North American in origin, that are from the willow, poplar, and aspen families. White willow, from whose Latin name, Salix alba, the term salicin is derived, is the most well known source of this compound, but it is found in a number of other trees, shrubs, and herbaceous plants as well being synthesized commercially. It is a member of the glucoside family of chemicals and is used as an analgesic and antipyretic. Salicin is used as a precursor for the synthesis of salicylic acid and acetylsalicylic acid, commonly known as aspirin.

A colorless, crystalline solid in its pure form, salicin has the chemical formula C13H18O7. Part of its chemical structure is equivalent to the sugar glucose, meaning it is classified as a glucoside. It is soluble, but not strongly so, in water and alcolhol. Salicin has a bitter taste and is a natural analgesic and antipyretic, or fever reducer. In large quantities, it can be toxic, and overdoses may lead to liver and kidney damage. In its raw form, it may be mildly irritating to skin, respiratory organs, and eyes.

Function

1. Salicin is used to ease pain and reduce inflammation.

2. Relieve acute and chronic pain, including headache, back and neck pain, muscle aches, and menstrual cramps; Control arthritis discomforts.

3. Relieve acute and chronic pain.

4. It has the same effect on the body as aspirin without any of the side effects.

5. It is an anti-inflammatory, a fever reducer, an analgesic, an anti-rheumatic, and an astringent. Specifically, it helps to relieve headaches.

Application

1.Anti-inflammatory, anti-rheumatic,

2.Reduce a fever,

3.Use as an analgesic and astringent,

4.Relieve headache,

5.Ease pain caused by rheumatism, arthritis, and carpal tunnel syndrome.

The “BERRY SUNDAE” recipe in this Episode packs a serious punch when it comes to keeping you sharp for 5 hours!

Its probably the BEST Ice Cream you can have for BREAKFAST!

Researchers found that a large helping of BLUBERRIES boosts concentration and memory up to five hours later!!!

In tests, volunteers who drank a blueberry smoothie in the morning did much better at mental tasks in the mid-afternoon than people who had an alternative drink.

British scientists who made the discovery believe the antioxidants in blueberries stimulate the flow of blood and oxygen to the brain – and keep the mind fresh.
The researchers believe that flavonoids in berries activate an enzyme in the body called Enos which increases the flow of blood and oxygen to the brain.
Blueberries contain a cocktail of anti-oxidants including anthocyanins, proanthocyanidins, resveratrol and tannins.

Are you hungry yet?

https://www.facebook.com/DanielRBissonnette/?fref=ts

https://www.dailymail.co.uk/health/article-1212579/A-bowl-blueberries-day-keeps-brain-active-afternoon.html

https://preventdisease.com/news/12/111412_Study-on-Black-Tea-Consumption-From-42-Countries-Shows-It-Lowers-Diabetes-Risk.shtml

Study on Black Tea Consumption From 42 Countries Shows It Lowers Diabetes Risk

Those who drink high quantities of black tea have a significantly lower prevalence of diabetes. Black tea may also help reduce weight gain and cut body fat levels.

The study — published in BMJ Open –assessed the black tea consumption rates of 42 different countries and analysed them against each country’s rates of respiratory, infectious and cardiovascular disease, as well as cancer and diabetes.
Led by researchers at Swiss research agency Data Mining International, in partnership with Unilever, the team report a linear correlation between the quantity of black tea consumed and the incidence of diabetes across the 42 nations — with the research revealing that on average, a population that consumes double the amount of black tea to another has about one quarter less cases of diabetes.

Interest in tea and its constituents has bloomed in recent years, with the greatest focus on the leaf’s polyphenol content. Most of the studies have focused on green tea and its constituents, most notably epigallocatechin gallate (EGCG). To date green tea has been linked to a reduced risk of Alzheimer’s and certain cancers, improved cardiovascular and oral health, as well as benefits in weight management.

“Although black tea extract contains only small amounts of these components, significant physiologic effects of administering black tea extracts were observed,” wrote researchers from the Functional Food Business Project at Kirin Holdings Company.
“It has been reported that the primary polyphenols in black tea are theaflavins and thearubigins. However, it has not yet been clarified whether thearubigins also have a preventive effect on obesity. Our results are consistent with the possibility that black tea-derived polyphenols are responsible for the observed physiologic effects of the black tea extracts,” they added.

Numerous studies have suggested that regular consumption of black tea is protective against a host of human cancers.
“This is the first time that a robust statistical relationship has been established between black tea consumption and diabetes prevalence in the world,” said Dr Ariel Beresniak, chief executive officer of Data Mining International.
Professor Genevieve Berger, chief research & development officer at Unilever — and co-author of the study — said the research adds to “a growing body of evidence which points to black tea’s health-giving properties.”
“Further investigation is required to understand if there is a causal relationship between the two, but the fact that populations which drink lots of black tea suffer less cases of diabetes is an interesting finding, and one which gives us good cause to carry out more research to further understand the driving factors behind this exciting research.”
Growing problem
The global prevalence of type 2 diabetes has increased six-fold over the past few decades. The International Diabetes Federation calculates that the number of those with the disease will soar from 285 million in 2010 to 438 million in 2030.
“While we cannot confirm a cause-effect relationship between tea drinking and diabetes, our findings are consistent with a number of biological, physiological, epidemiological and clinical studies suggesting that black tea components have a positive effect on glucose metabolism,” added Beresniak.
Study details
Berger and her colleagues systematically mined information on black (fermented) tea consumption in 50 countries across every continent, based on 2009 sales data collected by Euromonitor (World Tea Consumption Survey).
In this data, Ireland topped the league table for black tea drinkers, at more than 2 kilograms per year per person. This was closely followed by the UK and Turkey. At the bottom of the table were South Korea, Brazil, China, Morocco and Mexico, with very low consumption.
Using data from the World Health Survey, conducted by the World Health Organization, the team then assessed tea consumption against rates of cancer, diabetes, and respiratory, infectious and cardiovascular disease.
The only correlation found was between population black tea consumption and diabetes prevalence, they said. This link was then confirmed with further statistical analysis, which pointed to a strong linear association between low rates of diabetes in countries where consumption of black tea is high.
Source:
BMJ Open