[Latin Name] Vitis vinifera L.

[Plant Source]from China

[Specifications]Proanthocyanidins polyphenol

[Appearance]Purple red fine powder

Plant Part Used:Skin

[Particle size] 80 Mesh

[Loss on drying] ≤5.0%

[Heavy Metal] ≤10PPM

[Pesticide residue] EC396-2005, USP 34, EP 8.0, FDA

[Shelf life] 24 Months

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

[Net weight] 25kgs/drum

Function

1.Grape skin extract used to reduce cancer risk;

2.Grape skin extract has the useage of antioxidant activity;

3.Grape skin extract has anti-inflammatory, removal of swollen;

4.Grape skin extract can reduce the incidence of spots and cataracts;

5.Grape skin extract will reduced exercise-induced vascular sclerosis porridge;

6.Grape skin extract will strengthen the blood vessels the flexibility of the wall.

Application

1.Grape skin extract can be made into capsules, troche and granule as healthy food;

2.High quality grape skin extract has been widely added into the beverage and the wine, cosmetics as the functional content;

3. Grape skin extract is widely added into all kinds of foods such as cake, cheese as the nurture, natural antiseptic in Europe and USA, and it has increased the safety of the food.

What is Grape Skin extract?

Grape skin extract are industrial derivatives from whole grape seeds that have a great concentration of vitamin E, flavonoids, linoleic acid, and OPCs. Typically, the commercial opportunity of extracting grape seed extract constituents has been for chemicals known as polyphenols, including oligomeric proanthocyanidins recognized as antioxidants.

Grape skin extract is rich in Oligomers Procyanidin Complexes (OPC) , which is a powerful antioxidant. In addition to the ultra rich potence of over 20 times higher than Vitamin C. Grape skin extract is also 50 times better than Vitamin E. Grape skin extract helps to strengthen the immune system, and also slowdown the aging process, which is of very high market value. Procyanidin B2, which is the most active compound to neutralize free radicals that cause aging, is available only in Grape Seed.

In Europe, OPC from grape skin extract proanthocyanidins has been adopted and used for several decades as a safe and effective compound. Grape skin extract has no record of any acute or chronic toxicity, no harmful reaction even under very high dosage. For these reasons, grape skin extract proanthocyanidins has become a new star in the food supplement market.

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Christmas Recipes:

The best recipes of your day: easy to prepare

INGREDIENTS:

2/3 cup packed brown sugar
1/3 cup butter
1 1/4 cups cranberries
1/2 cup chopped pecans
1/2 cup butter, room temperature
3/4 cup white sugar
2 eggs

1 teaspoon vanilla extract
1 cup sour cream
1 1/2 cups all-purpose flour
1 1/2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon ground cinnamon
1/4 teaspoon salt

Directions
Preheat oven to 350 degrees F (175 degrees C). Wrap the outside of a 9 inch springform pan with aluminum foil to prevent leaking. Sift together the flour, baking powder, baking soda, cinnamon and salt. Set aside.
In a saucepan over medium heat, combine brown sugar and 1/3 cup butter. Bring to a boil, then pour into bottom of springform pan. Sprinkle with cranberries and pecans.
In a large bowl, cream together the butter and 3/4 cup sugar until light and fluffy. Beat in the eggs one at a time, then stir in the vanilla. Beat in the flour mixture alternately with the sour cream. Pour batter into prepared pan.
Bake in the preheated oven for 60 minutes, or until a toothpick inserted into the center of the cake comes out clean. Cool in pan for 10 minutes, then invert onto serving platter and carefully remove pan. Serve warm.Directions
Preheat oven to 350 degrees F (175 degrees C). Wrap the outside of a 9 inch springform pan with aluminum foil to prevent leaking. Sift together the flour, baking powder, baking soda, cinnamon and salt. Set aside.
In a saucepan over medium heat, combine brown sugar and 1/3 cup butter. Bring to a boil, then pour into bottom of springform pan. Sprinkle with cranberries and pecans.
In a large bowl, cream together the butter and 3/4 cup sugar until light and fluffy. Beat in the eggs one at a time, then stir in the vanilla. Beat in the flour mixture alternately with the sour cream. Pour batter into prepared pan.
Bake in the preheated oven for 60 minutes, or until a toothpick inserted into the center of the cake comes out clean. Cool in pan for 10 minutes, then invert onto serving platter and carefully remove pan. Serve warm.