[Latin Name] Sophora Japonica L

[Plant Source] from China

[Specifications] 90%-99%

[Appearance] Yellow crystalline powder

Plant Part Used:Bud

[Particle size] 80 Mesh

[Loss on drying] ≤12.0%

[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

Quercetin is a plant pigment (flavonoid). It is found in many plants and foods, such as red wine, onions, green tea, apples, berries, Ginkgo biloba, St. John’s wort, American elder, and others. Buckwheat tea has a large amount of quercetin. People use quercetin as a medicine.

Quercetin is used for treating conditions of the heart and blood vessels including “hardening of the arteries” (atherosclerosis), high cholesterol, heart disease, and circulation problems. It is also used for diabetes, cataracts, hay fever, peptic ulcer, schizophrenia, inflammation, asthma, gout, viral infections, chronic fatigue syndrome (CFS), preventing cancer, and for treating chronic infections of the prostate. Quercetin is also used to increase endurance and improve athletic performance.

Main Function

1.Quercetin may expel phlegm and arrest coughing, it can also be used as anti-asthmatic.

2. Quercetin has anticancer activity, inhibits PI3-kinase activity and slightly inhibits PIP Kinase activity, reduces cancer cell growth via type II estrogen receptors.

3.Quercetin may inhibit histamine release from basophils and mast cells.

4. Quercetin may control the spread of certain viruses within the body.

5, Quercetin may help reduce tissue destruction.

6.Quercetin may also be beneficial in the treatment of dysentery, gout, and psoriasis

Cook these six vegetables for even greater health benefits

“To cook or not to cook?” has been a topic of heated debate among some health food advocates. Raw food junkies claim that eating foods in their most natural state is the answer to all our issues and diseases, cancer included. They believe that cooking destroys essential vitamins, live enzymes and antioxidants vital to our health.

While nobody will dispute the fact that adding more raw, organic fruits and vegetables to our diet is essential for overall health and well-being, going raw all the way isn’t always the best option either.

A study published in the British Journal of Nutrition found that people who followed a strictly raw food diet had normal levels of vitamin A and beta-carotene, but low levels of the antioxidant lycopene. As reported by Scientific American, high lycopene levels have been associated with a lower risk of cancer and heart attacks. According to Rui Hai Liu, an associate professor of food science at Cornell University, lycopene may be an even more potent antioxidant than vitamin C.

It seems that some vegetables need a little heat to release their plant goodness. Most plants have a tough cellular structure. Lightly cooking these food makes it easier for the body to break down the plant’s thick cell walls, making nutrients more available for absorption.

Six foods that are healthier cooked.

1. Asparagus
Lightly cooking asparagus spears makes it easier for the body to absorb cancer-fighting vitamins such as vitamin A, C and E, as well as folate. Furthermore, higher levels of antioxidants, ferulic acid in particular, have been reported when this vegetable is cooked.

2. Carrots
Beta-carotene is the compound that gives carrots their vibrant orange color. The body converts beta-carotene to vitamin A, which is vital for vision, reproduction, bone growth and immune health.

Carrots, however, are sturdy vegetables and don’t give up their nutrients that quickly. To get the most out of your carrots, Researchers at the University of Arkansas advise that higher levels of beta-carotene are obtained when carrots are cooked.

3. Mushrooms
According to Andrew Weil, M.D., mushrooms are indigestible when they are uncooked. He said that thoroughly heating them releases the nutrients they contain, including B vitamins, proteins and minerals, as well as compounds not found in other foods.

4. Pumpkin and other winter squash
Not many people will eat raw pumpkin, unless it is put through a juicer, and that is just fine, since cooked pumpkin has been shown to be more nutritious. Just like carrots, pumpkins need a little heat to break down tougher cell walls and release their plant goodness.

5. Spinach
Folate, vitamin C, niacin, riboflavin and potassium are more available in raw spinach. However, slightly cooking spinach increases the levels of vitamin A and E, fiber, zinc, thiamin, calcium, iron and protein – as well as essential carotenoids, such as beta-carotene, lutein and zeaxanthin.

6. Tomatoes
While cooking tomatoes reduces vitamin C levels, it also makes lycopene more available to the body. As mentioned earlier, lycopene has been linked to a lower risk of cancer and heart attacks. Vitamin C is an abundant vitamin, so it is well worth the loss.

As you can see, raw isn’t necessarily always best. However, if you love tomato or spinach salads and can’t stand them cooked, that doesn’t mean you should stop eating them raw. Whether you enjoy your veggies raw or cooked, the most important thing is that you are eating them in the first place.

Sources:

https://www.naturalnews.com/055797_raw_food_cooking_vegetables.html

Thank you for watching!
Good Day and Good Health

Concentrated within every piece of watermelon and heavily concentrated in the watermelon rind is an amino acid known as Citrulline. Citrulline promotes healthy circulation and the proper flow of blood through the system, helping to treat hypertension, angina and other cardiovascular issues. It also promotes healthy sexual function and has been touted as Nature’s Viagra! Additionally, it plays a role in clearing fatigued muscles of ammonia & lactic acid thereby freeing up the muscle for fresh energy production.

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