[Latin Name] Panax ginseng CA Mey.

[Plant Source] Dried Root

[Specifications] Ginsenosides 10%–80%（UV）

[Appearance] Fine Light Milk Yellow Powder

[Particle size] 80 Mesh

[Loss on drying] ≤ 5.0%

[Heavy Metal] ≤20PPM

[Extract solvents] Ethanol

[Microbe]  Total Aerobic Plate Count: ≤1000CFU/G

Yeast & Mold: ≤100 CFU/G

[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.

[What is Ginseng]

In terms of modern scientific research, ginseng is known to be an adaptogen. Adaptogens are substances that assist the body to restore itself to health and work without side effects even if the recommended dose is widely exceeded.

Ginseng due to its adaptogens effects is widely used to lower cholesterol, increase energy and endurance, reduce fatique and effects of stress and prevent infections.

Ginseng is one of the most effective antiaging supplements. It can alleviate some major effects of aging, such as degeneration of the blood system, and increase mental and physical capacity.

Other important benefits of ginseng is its support in cancer treatment and its effects on sports performance.

[Application]

1. Applied in food additives, it owns the effect of antifatigue, anti-aging and nourishing brain;

2. Applied in pharmaceutical field, it is used to treat coronary heart disease, angina cordis, bradycardia and high heart rate arrhythmia, etc.;

3. Applied in cosmetics field, it owns the effect of whitening, dispelling spot, anti-wrinkle, activating skin cells, making skin more tender and firm.

Detoxification of environmental chemicals such as mercury, lead, and mold toxins is key to maintaining biochemical integrity due to the propensity of toxins to generate oxidative stress and inflammation, negatively impact both autonomic and central nervous system health, and alter immune functioning. Fortunately, the body does have systems of interlocking reactions that are responsible for removing these toxins and are thus are called “chemoprotection systems.” There has been an exciting body of research showing that certain phytonutrients (e.g., EGCG from Green Tea) and nutraceutical like lipoic acid have the ability to upregulate the chemoprotection systems through a mechanism called the Keap1/Nrf2 protein. These mechanisms offer great promise for safe detoxification and anti-inflammatory therapies.
However, there is a lot of confusion in this area: Do antioxidants do this (e.g., polyphenols, lipoic acid)? Or is it pro-oxidants (ozone, chlorine dioxide)? There is also a lot of failed promise: “Why isn’t it working for my child; they seem to be getting worse?” This talk will cover what we know, how to use that knowledge systematically, and what known and speculated conditions block these genetic tools from working.

About 1 in 8 women in the United States will develop breast cancer by the age of 95. Genetics play a strong role in some cases, but lifestyle and dietary factors may also play a role in many cases. Here are foods that may help prevent breast cancer or, once the cancer has developed, prevent it from spreading.

Turmeric
In one study of mice, researchers found that turmeric helped to prevent breast cancer from spreading to the lungs.

Blueberries
According to one study, the phytochemicals in blueberries work together to stop the growth and spread of triple-negative breast cancer, which carries a poorer prognosis than other forms of breast cancer.

Tomatoes
Tomatoes are high in lycopene, which has been found to lower the risk of breast cancer.

Avocados
Avocados are high in oleic acid, which studies have found to prevent cancer.

Red Wine
Consumed in moderation, red wine is believed to lower the risk of breast cancer. Red wine has also been found to significantly reduce the effects of radiation in women undergoing radiation therapy for cancer. One study found that the resveratrol in red wine makes the cancer cells more susceptible to radiation treatment while protecting the healthy cells from damage.

Brussels Sprouts
Brussels sprouts and all other cruciferous vegetables contain glucosinolates which are powerful cancer fighters. Brussels sprouts appear to have the most beneficial combination of glucosinolates when it comes to warding off breast cancer and other types of cancer.

Pomegranate Juice
Promising research in Israel shows that pomegranate juice destroys breast cancer cells while leaving healthy cells alone. Pomegranate juice may also prevent new breast cancer cells from forming.

Flaxseed Oil
Flaxseeds contain high levels of lignans, which protect against . Lignans may protect against estrogen-dependent cancers.

Green Tea
Studies show that drinking green tea lowers the risk of developing breast cancer and prevents it from spreading in women who have already have the disease. This is due to a compound in green tea called EGCG.

Garlic
Studies show that garlic eradicates breast cancer cells in testHave some garlic with that meat. Research has found that cooking garlic with meat reduces the carcinogenic chemicals in cooked meat that may be linked to breast cancer.

Broccoli
Broccoli contains indole-3-carbinol, a chemical that fights breast cancer by converting the type of estrogen that causes cancer into a more cancer-protective type of estrogen.

Cauliflower
Like broccoli, cauliflower is a great source of indole-3-carbinol.

Spinach One study found that women who ate spinach at least twice a week had half the rate of breast cancer as women who didn’t eat spinach.

Grapefruit
Studies show that grapefruit may inhibit breast cancer cells from proliferating.

Dark Cherries
Studies in rats found that a compound in cherries may inhibit breast cancer.

Kelp
A study at UC Berkeley found that a diet high in kelp lowered serum estradiol levels in women and had phytoestrogenic properties. Sea vegetables also contain chlorophylones, fatty acids that may help in the prevention of breast cancer. In addition, kelp contains fucoidan, which has been found in studies to induce apoptosis (cell death) of cancer cells.

Artichokes
Research has found that artichoke leaf extract induces apoptosis (cell death) and reduces cell proliferation in many types of cancer, including breast cancer. One Italian study found that the flavanoids in artichokes reduce the risk of breast cancer.