[Latin Name]  Citrus aurantium L.

[Specification] Synephrine 4.0%–80%

[Appearance] Yellow brown powder

Plant Part Used: Fruit

[Particle size] 80Mesh

[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

[What is Citrus Aurantium]

Citrus aurantium L, belonging to the family Rutaceae, is widely distributed in China. Zhishi, the Chinese traditional name for Citrus aurantium, has long been a folk medicine in traditional Chinese medicine (TCMto improve indigestion and help stimulate the Qi (energy force).

[Function]

1. Have the function of antioxidant, anti-inflammatory, hypolipidemic, vasoprotective and anticarcinogenic and cholesterol lowering actions.

2. Have the function of inhibiting following enzymes: Phospholipase A2, lipoxygenase, HMG-CoA reductase and cyclo-oxygenase.

3. Have the function of improving the health of capillaries by reducing the capillary permeability.

4. Have the function of reducing hay fever and other allergic conditions by inhibiting the release of histamine from mast cells. The possible activity of hesperidin could be explained by the inhibition of polyamine synthesis. (bitter orange extract)

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Do you know how to eat on purpose by choosing the best foods that help with inflammation? Do you keep ginger in your kitchen cabinet? How about in your medicine cabinet? Well, it turns out that there is much more to ginger then just treating the occasional upset stomach. Emerging science tells us that ginger can also help with pain management, swelling, stiffness and chronic inflammation and is especially helpful for those who currently suffer from chronic inflammation and arthritis.

What allows ginger to be one of the best foods that help with inflammation is that the tasty spice contains the ultimate trifecta in containing anti-inflammatory, antioxidant and anti-ulcer properties. In fact, a 2013 study discovered that female athletes who ingested three grams of ginger experienced a marked reduction of muscle soreness after intense bouts of exercise! Additionally, ginger has been shown to be as effective as ibuprofen when taken for combatting pain.

Another study out of Denmark and published in the Journal of Arthritis showed that arthritis sufferers who consumed just a tiny bit of ginger each day, became more effective at diminishing pain and inflammation than the normal pain killers prescribed by doctors making ginger one of the best foods that help with inflammation that you can start incorporating in your diet!

There are many different ways you can ingest it. For Shannon and me, we enjoy the knotted root raw by using our trusty cheese grater to add the shredded plant to some of our favorite dishes for some added zing. For us, eating raw ginger works and has become one of the foods that help with inflammation. Aside from this, ginger comes in many forms such as capsules, tinctures, assorted powders, oils and various teas making your choices seemingly endless. And while many of these forms of ginger promote outstanding anti-inflammatory benefits, if raw ginger is not your favorite, we suggest you choose capsulated ginger. If you choose to go the capsule route, a good suggestion we recommend is to select a brand that has the words “super-critical extraction” on the label. Doing so ensures that you are ingesting some of the purest forms of ginger and reaping many of awesome benefits ginger offers.

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Another one of the best foods that help with inflammation is actually not a food at all. Green tea has been a perfect choice for millions of people for thousands of years for its healing benefits. The traditional Asian brew continues to be consumed by the Chinese and Japanese among others on a consistent basis and is no question a key reason why people in this part of the world generally have lowered rates of heart disease and inflammatory levels.

Recently however, green tea has forged a hip, cult-like following for its powerful antioxidant properties it delivers to your body. One of the key reasons why green tea is one of the best foods that help with inflammation is because it’s touted as an antioxidant powerhouse due in part to rich amounts of catechin polyphenols. But, green tea also has mild anti inflammatory properties especially aiding those who suffer from rheumatoid arthritis. In fact, a recent study done at Case Western Reserve University demonstrated that EGCG, which is a substance found in green tea, may actually halt arthritis progression by blocking key pro-inflammatory cells from damaging cartilage.

One of the truly great things about green tea that makes it one of the foods that help with inflammation is its convenience. You can sip your tea throughout your day and between meals allowing the powerful benefits of this beverage to truly shine. We suggest you do stay away from companies that have attempted to hype green tea to the point of over processing where pro-inflammatory sugar and chemicals are dumped into their can or bottle in an attempt to make it taste better. Skip the excess sugar and instead enjoy the earthy flavor of one of the greatest foods that help with inflammation.

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The content provided above is for informational purposes only and is not a substitute for medical advice, diagnosis or treatment.

Stevia grows best in upland areas in sub-tropical climate. In other places it can be grown as an annual. The plant prefers a lightly textured, well-drained soil to which organic matter has been added. It needs ample water so that the soil is consistently moist, but not wet. In hot, sunny climates it will do best in semi-shade. Propagation is from seed sown in spring, but germination rates can be low-expect half the seeds sown not to germinate. Plant seedlings out once all danger of frost is over. Leaves are best harvested just before flowering. The plants will also grow from cuttings,which are best taken in late winter.The concentration of stevioside in the leaves of Stevia increasing when the plants are grown under long day condition.While, cultivating stevia on a large scale, it can be grown in well-drained red soil and sandy loam soil. The soil should be in the pH range of 6.5-7.5. Saline soils should be avoided to cultivate this plant.

Stevia can be successfully cultivated all around the year all over India expect theareas, which receive snowfall, or temperatures go below 5 degree Celsius in winter.The summer temperatures actually do not affect this plant if the high summer temperatures have already been factored in the cultivation practices.Since seed germination rate is very poor,it is propagated vegetative. Though stem cuttings are used for vegetative tissue culture plants have proven to be the best planting material for Stevia. Tissue culture plants of Stevia are genetically pure, free from pathogens and haveexcellent vigor. The tissue culture plants can be planted throughout the year,expect during peak summer. An ideal planting density is 40,000 plants per acre with spacing of 25×40 cm in a raised bed system. The soil can be enriched with abasal dressing of 25 tons of well rotten farmyard manure/hectare

Soil Type
Stevia requires very good drainage any soil that retain the moisture for very long period of time are unsuitable for Stevia cultivation and should be religiously avoided.Red soil and sandy loam with a 6-7 pH are best for the cultivation of Stevia.

Raised bed preparation
Forming raised beds is the most economical way to grow Stevia. The raised bed should be of 15 cm in height and 60 cm in width. The distance between each plant 23 cm. This would give a plant population of around 40,000 per acre.

Planting Material
There are basically two options for multiplication. The first is the tissue culture and second the stem cutting. Tissue culture is the best option but many farmers are tempted to try the stem cutting method for multiplication. As per practical experience, stem cutting is sometimes more expensive to produce than the tissue culture since the success rate of the stem cuttings establishment is very low, it takes minimum of 25 weeks for the stem cutting to develop in proper feeding roots for transplantation (younger stem cuttings transplants have shown more than 50% mortality in first few weeks of transplants in main field).

Harvesting
Another important aspect of harvesting is the timing of harvest. It should be noted that at no point of time plants should be allowed to flower since after flowering the Stevioside percentage goes down rapidly and leaves are rendered unmarketable. Leaves are harvested by plucking in a small quantity, or the entire plant with the side branches is cut leaving 10 to 15 cm from the base.The first harvesting can be done four to five months after planting. Subsequent harvesting can be done every three months, for five consecutive years. The sweetener in the leaf is maximum till the plant flowers. Just before flowering, the plant should be cut completely leaving 10 cm from the ground. The new flush of leaves will sprout from here. The new plant will be ready for harvest again in three months. The plant yields around 3000 kg of dried leaves from an acre of plantation every year. Harvesting should be done as late as possible, since cool autumn temperatures and shorter days tend to intensify the sweetness of the plants as they evolve into a reproductive state.

Unlocking the sweetness in your harvest
Once all leaves have been harvested it’s required to dry them. This can be
accomplished on a net. The drying process is not one that requires excessive heat;more important is good air circulation. On a moderately warm fall day, stevia crop can be quick dried in the full sun in about 12 hours. (Drying times longer than that will lower the stevioside content of the final product.)
Crushing the dried leaves is the final step in releasing stevia’s sweetening power. The
dried leaves are powdered, sieved and the fine powder is stored in containers. This can be done either by hand or, for greater effect, in a coffee grinder or in a special blender for herbs.

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