[Latin Name] Cinnamomun camphcra

[Plant Source] It is extracted from Ginkgo Biloba Leaf.

[Specifications]

1, Ginkgo Biloba Extract 24/6

Total Ginkgo flavone glycosides 24%

Total terpene lactones 6%

2, Ginkgo Biloba Extract 24/6

Total Ginkgo flavone glycosides 24%

Total terpene lactones 6%

Ginkgolic acid 5ppm

3,CP2005

Total Ginkgo flavone glycosides 24%

Quercatin: kaemperol 0.8–1.5

Total terpene lactones 6%

Ginkgolic acid <5ppm

4.Germany Standard

Total Ginkgo Flavone Glycosides 22.0%-27%

Total Terpene Lactones 5.0%-7.0%

Bilobalides 2.6%-3.2%

Ginkgolic acid <1ppm

5.Water-Soluble Ginkgo Biloba Extract 24/6

Water Solubility: 5g Ginkgo Biloba Extract will be dissolved completely in 100g water

Total Ginkgo Flavone Glycosides 24.0%

Total Terpene Lactones 6.0%

Ginkgolic acid <5.0ppm

[Appearance] Light yellow fine powder

[Particle size] 80 Mesh

[Loss on drying] £ 5.0%

[Heavy Metal] £10PPM

[Extract solvents] Ethanol

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

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

[Function]

Expanding blood vessel, resisting insufficient blood and oxygen deficit, increasing blood flow, improving cerebral arteries and distal

blood flow. Promoting cerebral circulation metabolism, improving memory function, resisting depression, resisting lipidic overoxidation,

protecting liver damage.

In clinic, curing high blood pressure, hyperlipoidemia, coronary heart disease, angina pectoris, arterial sclerosis, cerebral embolism,

senile dementia, primary and periodic dropsy, acute drumming in the ears, epicophosis, a variety of body function in disorder, dizziness

and so on.

1. Yogurt

Yogurt can be a delicious healthy snack, but did you know it’s also full of probiotics? For yogurt to become yogurt, live bacteria is added to milk, and this bacteria is transferred to you when you eat it. Eating a daily serving of yogurt is one of the best ways to balance your gut flora, and one of the tastiest too. Yogurt that is unpasturized, no added sugar and labeled with ‘live and active cultures’ is best. Sugar is one of the foods that can unbalance your bacteria.
2. Kefir: Kefir is one of the best sources of probiotics, but not many people know about it. Kefir is simply milk fermented with yeast and lactic acid bacteria, called kefir grains. This drink is believed to come from the Caucasus Mountains hundreds of years ago. It is creamy with a sour taste like sour cream, but it can be sweetened. You can also find coconut kefir, which is coconut water fermented with kefir grains, for a lactose-free version with added nutrients.
3. Sauerkraut: Sauerkraut isn’t the most popular food around. Made from fermented cabbage, it’s a bit of an acquired taste that is more common in Germany, Poland and even France. Sauerkraut is made by adding salt to cabbage and letting it ferment. Such a simple food with a probiotic count of possibly more than yogurt.
4. Kimchi: Kimchi is a similar dish to sauerkraut but from Korea. It can be made from cabbage or other vegetables such as radishes or cucumber. Different varieties were made depending on the region or the season of the year. In the winter they eat many varieties as it can be made ahead and stored in specific kimchi refrigerators.
5. Curtido: Like sauerkraut and kimchi, curtido is fermented cabbage like a salsa, from Central America. It often contains chilies and onions as well, and is popular in El Salvador.
6. Tempeh: Fermented soy is a great source of probiotics. Tempeh is one form of this, since it goes through a process of fermenting in order to form a cake-like substance. Unlike tofu, which is pressed soy milk, tempeh uses the entire soybean, and since it is fermented, it contains probiotics.
7. Miso: Like tempeh, miso is also fermented soybeans, but mixed with rice and barley to form a paste. It is generally used for seasoning and is a main ingredient in miso soup, a traditional Japanese soup.
8. Natto: Of the three, natto is probably the least well known of fermented soy products. It is similar to tempeh in that it uses the whole soybean, but it has a distinctly different texture, sticky and soft.
9. Buttermilk: While buttermilk used to be a byproduct of making butter from milk, buttermilk is now usually made by adding bacterial cultures to milk to ferment it, just like yogurt. This makes buttermilk a great source of probiotics though it is possible that heating it to cook with might destroy the bacteria.
10. Cheese: Not all cheese contains probiotics, but some aged cheeses use bacteria, particularly lactic acid bacteria, to form whey and curds. The bacteria ferments the cheese and gives us a dose of probiotics. The most probiotic-filled aged cheeses are cheddar, Parmesan, Gouda and Swiss.

To see the full list of 23 naturally occurring probiotic foods on our blog, Click Here! – https://omnibiotics.me/pages/23-natural-probiotic-foods-for-gut-health

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