[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.

Sorakkai Kootu / White Pumpkin Kootu is one of the best side dish for Chapathi, Poori, Parotta and Roti etc. Sorakkai Kootu is very easy to prepare and will not take much time to prepare.

Ingredients for Sorakkai Kootu / White Pumpkin Kootu

White Pumpkin / Bottle Gourd – 400gm
Onion – 2No. Medium size
Ginger – Small piece
Garlic cloves – 10 No.
Toor Dal – 50 gm
Channa Dal – 50 gm
Tamarind – Little
Red Chilli powder – 1 tbspn
Turmeric Powder – 1 tspn
Salt to taste

For Seasoning

Oil – 1 tbspn
Mustard – 1 tspn
Asafoetida powder – 1tspn
Curry leaves – little

Preparation

Soak the Toor dal and Channa dal and keep the pressure cooker in stove and add the soaked toor dal and channa dal followed by White pumpkin, chopped ginger, garlic, onion, Red Chilli Powder, Turmeric Powder and salt to taste. The water level should be above all the ingredients and all ingredients to be immersed in water.

Lid the pressure cooker and cook for 4 whistles and leave for approximately for 10 minutes. Keep the frying pan and add oil and let oil get heated up then add Mustard and after mustard fritters add curry leaves followed by asafetida powder and add the tamarind juice and let the tamarind juice get boiled and add the cooked mixture from the pressure cooker and let the mixture get boiled and switch off the flame.

The delicious Sorakkai Kootu / White Pumpkin Kootu is ready to serve

Youtube channel : https://www.youtube.com/vegierecipesblogspot
Website : https://vegierecipes.blogspot.com/
Facebook page: https://www.facebook.com/Vegierecipes/
Twitter: https://twitter.com/vegierecipes3

For More Information: Contact Michael Ryan A. Cadoy
Smart: +63920 223 1836(Philippines);
STC +966 552 007306(Kingdom of Saudi Arabia);
email: michaelryancadoy@yahoo.com

Benefits of Barley Grass
1. PROTECTS AGAINST DENEGENERATIVE DISEASES.
With an ORAC (Oxygen Radical Absorbance Capacity) VALUE of 25,000, barley grass acts as a powerful antioxidant which scavenges and neutralizes free radicals, recognized as the main culprit in debilitating diseases such as arthritis, diabetes and cancer.
A higher ORAC score means that the ability to fight diseases is stronger. At least 3,000 – 5,000 ORAC units per day are needed for protection against free radicals. Barley grass contains a substance called P4D1 which has been shown to actually repair the DNA in the cells of the body.
It has a strong anti-inflammatory action and is thought to aid in the prevention of cancer, aging, and cell death. Barley grass also has an enzyme called superoxide dismutase (SOD) which also helps protect the body against free radicals.
2. PROVIDES GOOD NUTRITION.
According to the resource Research Association, Office of Science and Technology, and Japan Food Analysis Center, barley grass contains chlorophyll and is rich in vitamins, minerals and enzymes.
Per 100 grams of dried barley juice is said to have:
∗ 30 times as much vitamin B1 as in milk
∗ 3.3 times as much vitamin C
∗ 6.5 times as much carotene as in spinach
∗ 11 times the amount of calcium in cow’s milk
∗ 5 times the iron content of spinach
∗ 7 times the vitamin C in oranges
∗ 4 times the vitamin B1 in whole-wheat flour
∗ 80 micrograms of vitamin B12
3. HELPS IN WEIGHT MANAGEMENT
Regular use of barley grass may lead to weight loss. Research says this is due to the enhancement of the cytochrome oxidase enzyme system, which is essential for cell metabolism.

More efficient metabolism means more efficient burning of calories, resulting in more effective weight management.
4. HELPS IN REGULAR ELIMINATION
Barley grass contains high levels of soluble and insoluble fiber which helps in regular bowel movement and elimination of toxins.
5. PREVENTS GASTRIC ACIDITY
Barley grass is naturally alkaline. It has a natural calming effect on the gastrointestinal system. It is also very high in organic sodium with about 775 mg of organic sodium per 100 grams.
It also replenishes organic sodium in the lining of the stomach. This aids digestion by improving the production of hydrochloric acid in the stomach.
6. HELPS IN ANEMIA
Barley grass is rich in chlorophyll, sometimes called ‘green blood’. Chlorophyll has a similar chemical structure to hemogoblin, the substance that carries oxygen to the body’s cell.
Benefits of Coffee
PROTECTS AGAINST TYPE-2 DIABETES
Certain types of chemicals like quinine found in coffee may help to reduce type-2 diabetes risk by using less insulin for blood sugar regulation. Heavy coffee consumption may help reduce the onset of type-2 diabetes than non-coffee drinkers but care must be used to prevent heavy consumption of sugars.
MAY HELP REDUCE THE CHANCES OF GALLSTONES AND PARKINSON’S DISEASE
Coffee is rich in an antioxidant called chlorogenic acid which helps prevent inflammation and cardiovascular disease. This antioxidant may also help prevent formation of gallbladder stones and Parkinson’s disease.
PROMOTES DIURESIS AND PREVENTS DENTAL CARIES
Coffee is a natural diuretic thus promoting detoxification through urination. It has tannins that help reduce carcinogenic properties of food. Its polyphenolic compounds that protect the teeth by helping to prevent plaque formation and stretococcus activity.
INCREASES THE CAPACITY TO EXERCISE
Coffee increases stamina to exercise so that you can work out for a much longer time. It gives extra energy to exercise. It increases metabolism to burn more calories.
GOOD FOR ASTHMA CONTROL
Coffee dilates the bronchial tubules and may help control asthma symptoms. Caffeine is proven as emergency remedy for asthma and acts similar to thiophyllin, a drug used to treat asthma attack.