[Latin Name] Vaccinium myrtillus l.

[Plant Source] Wild bilberry fruit cultivated from Sweden & Finland

[Specifications]

1) Anthocyanidins 25% UV (Glycosyl removed)

2) Anthocyanins 25% HPLC

3) Anthocyanins 36% HPLC

[Particle size] 80 Mesh

[Loss on drying] ≤5.0%

[Heavy Metal] ≤10PPM

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

[Storage] Store in cool & dry area, keep away from the direct light and heat.

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

[General feature]

1. 100% extracted from European bilberry fruit, approved ID test from ChromaDex andAlkemist Lab;

2.Without any adultery of other relative species of Berries,such as Blueberry,  Mulberry,Cranberry,etc;

3. Pesticide residue: EC396-2005, USP 34, EP 8.0, FDA

4. Directly import the frozen fruit from North Europe;

5. Perfect water solubility,water insolubles<1.0%
6. Chromatographic fingerprint match EP6 requirement

[What is bilberry fruit]

Bilberry (Vaccinium Myrtillus L.) is a kind of perennial deciduous or evergreen fruit shrubs, mainly found in subarctic regions of the world as in Sweden, Finland and Ukraine, etc. Bilberries contain dense levels of anthocyanin pigments, which was said popularly to have been used by World War II RAF pilots to sharpen night vision. In fork medicine, Europeans have been taking bilberry for a hundred years. Bilberry extracts entered the healthcare market as a kind of dietary supplement for effects on vision enhancement and visual fatigue relief.

[Function]

Protect and regenerate rhodopsin and cure the eye diseases;

Prevent the cardiovascular diseases

Antioxidant and anti-aging

Softening blood capillary, enhancing the heart function and resisting cancer

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I found something better than Viagra. It’s the best natural and organic Viagra alternative. It’s way cheaper too and great for your health.

Viagra and erection problems aren’t something I think about, but just stumbled upon its benefits while eating one of my favorite summer foods that I absolutely LOVE.

So, I wanted to share with you guys, all the amazing benefits of it, including more blood flow going to help with those sexy parts

So, what doubles your pleasure, doubles your fun?

It’s not doublemint gum, but watermelon rind juice!

Who doesn’t love a juicy and sweet watermelon on a hot summer day?

We eat all the delicious red fleshy part of the watermelon and we toss out the rest of the watermelon.

GARBAGE, right?!?

WRONG!!! That is where all the magic is!

Citrulline Benefits

In the watermelon skin and rind, there is much more of the powerful amino acid called L-citrulline. Your kidneys change L-citrulline into another amino acid called L-arginine, and then into a chemical called nitric oxide.

Don’t get it mixed up with the the laughing gas at the dentist office or the fuel of race cars. That isn’t what we are talking about here.

Nitric oxide is a gas naturally found in the body and its function is to convey information between the 50 trillion cells within our body.

One of its main jobs is increasing blood flow by dilating blood vessels and circulation, including to all your sexy parts to help with erectile dysfunction (ED).

According to the Journal of the Science of Food and Agriculture, citrulline plays a role in banishing free radicals.

Additionally, studies have shown that consuming citrulline leads to less muscle fatigue, which allows people to extend the duration and/or intensity of their workouts.

Citrulline and Erectile Dysfunction

A 2011 study on citrulline and ED found that a mere 1.5 grams of Citrulline increased the hardness factor of a significant number of men.

A cup of watermelon has approximately 154 grams or 290 mg of Citrulline. So, you’re all set to go!

Health Benefits of Watermelon

Not only does the watermelon skin and rind have citrulline, but also all these other amazing vitamins and minerals, including B-vitamins, magnesium, potassium, Vitamin C, etc.

Watermelon Rind Juice

Stop throwing away your money and health and instead start juicing the watermelon skin and rind.

I know what you’re thinking…that can’t taste good. But, it’s surprisingly does!

I thought it would be bitter and disgusting, but instead it taste delicious and refreshing.

It tastes like watermelon, just not as sweet. As if the watermelon was cheaply watered-down, but still yummy and awesome.

Remember, the skin and peels of fruits and vegetables have so much power in them to change your health for the better. Add a banana peel to your smoothie or lemon zest to your drinks or meals to upgrade your body today.

Have you had watermelon rind juice? Let me know in the comments below!

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QAAFI SCIENCE SEMINAR SERIES
28 March 2017

DESCRIPTION
The structure and material properties of growing and fleshy plant tissues are determined by their (primary) cell walls. The biological requirement in growing tissues for cell walls to combine structural strength with flexibility and extensibility is met through a network of cellulose fibres in a hydrogel form that is modified by the presence of other polysaccharides. From direct measurement on isolated plant cell walls and using a model bacterial cellulose hydrogel system, the molecular rules governing the association of non-cellulosic polysaccharides with cellulose fibres have been deduced. The effects of various features of cell wall hydrogels on the characteristic material properties under small deformation, compression and extension have been characterized and rationalized. Consequences for plant material properties and plant food behavior in the digestive tract will be discussed.

About Prof. Mike Gidley
Professor Mike Gidley is Director of the Centre for Nutrition and Food Sciences (CNAFS) in QAAFI. Prof. Gidley’s career includes 22 years in food R&D in the private sector and the last 13 years at UQ in the Centre for Nutrition and Food Sciences.

Research themes within CNAFS include ‘Smart Selections’ (how to identify the right combinations of raw materials and processing to deliver consumer-preferred foods), ‘Naturally Nutritious’ (maximising the intrinsic nutritional properties of agricultural products in foods and ingredients) and ‘Uniquely Australian’ (identifying and validating opportunities for elite products from foods and ingredients that can only have come from Australia).

Prof. Gidley’s own research is focused on structure – function relationships in important food components such as starch granules and plant cell walls. This has led to the detailed characterisation of starch and dietary fibre digestion/fermentation in vitro and in vivo, with the understanding generated leading to opportunities for optimising nutritional value of foods and feeds. He is a Program Leader in the Australian Research Council Centre of Excellence in Plant Cell Walls (2011-2017)

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