[Latin Name] Sambucus nigra

[Specification] Anthocyanidins15% 25% UV

[Appearance] Purple fine 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 elderberry extract?]

Elderberry extract comes from the fruit of the Sambucus nigra or Black Elder, a species found in Europe, Western Asia, North Africa, and North America. Called “the medicine chest of the common people,” Elder flowers, berries, leaves, bark, and roots have all been used for centuries in traditional folk medicines.Elder fruit contains vitamins A, B and C, flavonoids, tannins, carotenoids, and amino acids. Elderberry is believed to possess therapeutic uses as an anti-inflammatory, diuretic, and immuno-stimulant.

[Function]

1. As medicine raw material: It can promote the healing of gastrointestinal ulcers; It can be used for acute and chronic hepatitis and hepatitis evocable hepatomegaly, hepatocirrhosis; promote the healing of liver function.

2. As foodstuff colorant: Widely used in cakes, beverage, candy, ice cream etc..

3. As chemical raw material for daily use: Widely used in many kinds of green medicine toothpastes and cosmetics.

Disclaimer: The information that is shared herein is intended for informational purposes regarding Any advice and/or product(s) mentioned should not be used to diagnose, treat, cure, or prevent any disease. Always consult your healthcare professional if you are currently taking medication, pregnant, trying to get pregnant, nursing, or if you have any other health condition before taking any products mentioned or applying any information contained herein. Please be advised.

I will not put these diseases upon thee:https://www.youtube.com/watch?v=DEIeYgIdIpA
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1 med red onion
2-4 Tablespoon of Epson salt
Blend well and apply to the area over night for 8 hours.

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The Chemistry of AN ONION

As onions are sliced, they release a class of
enzymes, allinases, which break down amino
acid sulfoxides. A specific compound produced
during this process is 1-propenesulfenic acid,
which is rearranged by another enzyme, called
lachrymatory factor synthase, to produce syn-
propanethial-S-oxide. Production of this gas
peaks 30 seconds after mechanical damage to
the onion, and it stimulates sensory neurons in
the eye causing a stinging sensation; the eye
therefore produces tears to flush it out.

Thiosulfinates are the primary flavour and odour producing molecules in an onion. These compounds are not present in intact bulbs, but are formed via enzymatic reaction from sulfur amino acids. Allicin is one of these compounds, which in turn quickly breaks down to form other sulfur-containing compounds

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