[Latin Name] Vitis vinifera L.

[Plant Source]from China

[Specifications]Proanthocyanidins polyphenol

[Appearance]Purple red fine powder

Plant Part Used:Skin

[Particle size] 80 Mesh

[Loss on drying] ≤5.0%

[Heavy Metal] ≤10PPM

[Pesticide residue] EC396-2005, USP 34, EP 8.0, FDA

[Shelf life] 24 Months

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

[Net weight] 25kgs/drum

Function

1.Grape skin extract used to reduce cancer risk;

2.Grape skin extract has the useage of antioxidant activity;

3.Grape skin extract has anti-inflammatory, removal of swollen;

4.Grape skin extract can reduce the incidence of spots and cataracts;

5.Grape skin extract will reduced exercise-induced vascular sclerosis porridge;

6.Grape skin extract will strengthen the blood vessels the flexibility of the wall.

Application

1.Grape skin extract can be made into capsules, troche and granule as healthy food;

2.High quality grape skin extract has been widely added into the beverage and the wine, cosmetics as the functional content;

3. Grape skin extract is widely added into all kinds of foods such as cake, cheese as the nurture, natural antiseptic in Europe and USA, and it has increased the safety of the food.

What is Grape Skin extract?

Grape skin extract are industrial derivatives from whole grape seeds that have a great concentration of vitamin E, flavonoids, linoleic acid, and OPCs. Typically, the commercial opportunity of extracting grape seed extract constituents has been for chemicals known as polyphenols, including oligomeric proanthocyanidins recognized as antioxidants.

Grape skin extract is rich in Oligomers Procyanidin Complexes (OPC) , which is a powerful antioxidant. In addition to the ultra rich potence of over 20 times higher than Vitamin C. Grape skin extract is also 50 times better than Vitamin E. Grape skin extract helps to strengthen the immune system, and also slowdown the aging process, which is of very high market value. Procyanidin B2, which is the most active compound to neutralize free radicals that cause aging, is available only in Grape Seed.

In Europe, OPC from grape skin extract proanthocyanidins has been adopted and used for several decades as a safe and effective compound. Grape skin extract has no record of any acute or chronic toxicity, no harmful reaction even under very high dosage. For these reasons, grape skin extract proanthocyanidins has become a new star in the food supplement market.

HERE IS THE RECIPE *NOTE* it is not advisable to use any frozen or canned fruit.
Preheat oven to 350 degrees
2 mangoes, cut mangoes into wedges, removing the skin and cook as shown in the video in
I HAVE A VIDEO SHOWING HOW TO CUT THE MANGOES AND HOW TO CUT THE PARCHMENT PAPER. Hang on, I will post it in a minute!
4 tablespoons of sugar
2 or 3 cups of water
1/4 teaspoon cinnamon
small pinch of nutmeg
small pinch of clove
small pinch of ginger
1 banana
1 cup of sugar
2 teaspoons of vanilla
1 teaspoon of butter extract
1 teaspoon of coconut extra
THE COCONUT IS OPTIONAL, BUT BEST IF YOU HAVE THE FIRST TWO EXTRACTS
3/4 Cup of Coconut oil or olive oil, I prefer the Olive oil (any kind, doesn’t matter – the extracts cancel out the oil flavor. You won’t taste the olive oil)
1 cup or coconut water
1 cup of milk (give or take – I never measure anything, however, a thick heavy batter makes a very nice cake.
3 cups of SELF RISING FLOUR (mix in one cup at a time, but don’t over mix)
Mix ingredients as instructed in video
Let batter stand for about 20 minutes, on the counter. It will begin to fluff up and rise.
Oil your pan, put a piece of parchment paper into the bottom of the pan
Arrange your Mangoes in the pan
Add the blueberries
Pour batter in pan on top of fruit
Bake for 35 – 40 minutes in a 9 inch pan (bake time will also depend on elevation
*NOTE* this recipe is a little different from what is in the video. The video may give you more batter than you need, but then you can make two cakes! Also, cook time will depend on the size pan. After the first 18 minutes, I pull up a chair, like they do on that BBC baking channel and I sit in front of the oven and watch the cake! LOL! I guess some of the professionals do it that way! LOL!
Let me know if you have any questions.

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