[Latin Name] Coffea arabica L.

[Plant Source] from China

[Specifications] chlorogenic acid 10%-70%

[Appearance] Yellow brown fine powder

Plant Part Used:Bean

[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]

Green Coffee Bean Extract is sourced from Europe and is standardized to more than 99% Chlorogenic Acid. Chlorogenic Acid is the compound present in coffee. Which has been long known as for its beneficial properties. This active ingredient akes Green Coffee Bean an excellent agent to absorb free oxygen radicals; as well as helping to avert hydroxyl radicals, both which contribute to degradation of cells in the body.Green Coffee Beans have strong polyphenols which act to help reduce free oxygen radicals in the body, but it is standardized to more than 99% Cholorgenic Acid, a dietary polyphenol that helps to regulate metabolism.Test results showed Green Coffee Bean had more than double the rate of oxygen radical absorbance capability when compared to green tea and grape seed extracts

[Main Functions]

1.Chlorogenic acid, long known as an antioxidant with potential anti-cancer activity, also slows the release of glucose into bloodstream after a meal.

2.lower one’sblood sugar level, suppress the appetite, lower blood pressure, and reduce levels of visceral fat.

3.Useful in fighting the free radicals in our bodies that can damage our cells and contribute to conditions such as cardiovascular disease. Test results

showed Green Coffee Bean had more than double the rate of oxygen radical absorbance capability when compared to green tea and grape seed extracts.

4.Act as an effective painkiller especially for migraine medications;

5.Reduce the risk of diabetes.

Isotonix OPC-3 is a dietary supplement that bears some of the most powerful bioflavonoids currently known to research scientists. These bioflavonoids are scientifically termed oligomeric proanthocyanidins, commonly abbreviated OPCs. The purest and best-researched OPCs chosen for OPC-3 are prepared from grape seed, red wine, bilberries, Pycnogenol from pine bark and citrus fruit. This combination of powerful OPCs is unique to OPC-3, as is the Isotonix® delivery system, which enables rapid and highly efficient absorption of the OPCs. Isotonix OPC-3 has been shown to provide a variety of health benefits including, but not limited to, combating free radicals, demonstrating anti-inflammatory activity, helping maintain healthy cholesterol levels, helping maintain healthy circulation by strengthening capillaries, arteries and veins, helping maintain joint flexibility, helping promote/support cardiovascular health, helping reduce mild menstrual cramping, helping support visual health/visual acuity, scavenging free radicals, promoting healthy blood vessel dilation, promoting healthy nitric oxide levels, supporting a healthy complexion, supporting healthy blood glucose levels, supporting healthy platelet activity and supporting healthy sperm quality.

https://www.marketamerica.com/vincytonic

Sorakkai Kootu / White Pumpkin Kootu is one of the best side dish for Chapathi, Poori, Parotta and Roti etc. Sorakkai Kootu is very easy to prepare and will not take much time to prepare.

Ingredients for Sorakkai Kootu / White Pumpkin Kootu

White Pumpkin / Bottle Gourd – 400gm
Onion – 2No. Medium size
Ginger – Small piece
Garlic cloves – 10 No.
Toor Dal – 50 gm
Channa Dal – 50 gm
Tamarind – Little
Red Chilli powder – 1 tbspn
Turmeric Powder – 1 tspn
Salt to taste

For Seasoning

Oil – 1 tbspn
Mustard – 1 tspn
Asafoetida powder – 1tspn
Curry leaves – little

Preparation

Soak the Toor dal and Channa dal and keep the pressure cooker in stove and add the soaked toor dal and channa dal followed by White pumpkin, chopped ginger, garlic, onion, Red Chilli Powder, Turmeric Powder and salt to taste. The water level should be above all the ingredients and all ingredients to be immersed in water.

Lid the pressure cooker and cook for 4 whistles and leave for approximately for 10 minutes. Keep the frying pan and add oil and let oil get heated up then add Mustard and after mustard fritters add curry leaves followed by asafetida powder and add the tamarind juice and let the tamarind juice get boiled and add the cooked mixture from the pressure cooker and let the mixture get boiled and switch off the flame.

The delicious Sorakkai Kootu / White Pumpkin Kootu is ready to serve

Youtube channel : https://www.youtube.com/vegierecipesblogspot
Website : https://vegierecipes.blogspot.com/
Facebook page: https://www.facebook.com/Vegierecipes/
Twitter: https://twitter.com/vegierecipes3