[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

By Dr. Frank Schonlau

This is how I do it. You don’t need to do it this way you can do it like the directions below if you want.

You probably don’t have a good vacuum chamber at home, but you almost certainly have a refrigerator. If you don’t mind waiting a week you can experiment with freeze drying at home using your freezer.
For this experiment you will need a tray, preferably one that is perforated. If you have something like a cake-cooling rack or a metal mesh tray that is perfect. You can use a cookie sheet or a plate if that is all that you have, but the experiment will take longer.
Now you will need something to freeze dry. Three good candidates are apples, potatoes and carrots (Apples have the advantage that they taste OK in their freeze-dried state). With a knife, cut your apple, potato and/or carrot as thin as you can (try all three if you have them…). Paper thin if you can do it. The thinner you cut, the less time the experiment will take. Then arrange your slices on your rack or tray and put them in the freezer. You want to do this fairly quickly, or your potato and/or apple slices will discolor.
In half an hour look in on your experiment. The slices should be frozen solid.
Over the next week look in on your slices. What will happen is that the water in the slices will sublimate away. That is the water in the slices will convert straight from solid water to water vapor, never going through the liquid state (this is the same thing that mothballs do, going straight from a solid to a gaseous state – mothballs are the only thing in a normal person’s life that sublimate naturally). After a week or so (depending on how cold your freezer is and how thick the slices are) your slices will be completely dry. To test apple or potato slices for complete drying, take one slice out and let it thaw. It will turn black almost immediately if it is not completely dry.
When all of the slices are completely dry, what you have is freeze-dried apples, potatoes and carrots. You can “reconstitute” them by putting the slices in a cup or bowl and adding a little boiling water (or add cold water and microwave.) Apples you can eat in their dried state, or you can reconstitute. What you will notice is that the reconstituted vegetables look and taste pretty much like the original! That is why freeze drying is a popular preservation technique.