[Latin Name] Polygonum Cuspidatum Sieb. et Zucc

[Plant Source] China

[Specifications] Resveratrol 50%, 95%, 98% by HPLC

[Appearance]Brown or white fine powder

[Plant Part Used] Rhizome&Root

[Particle size] 80 Mesh

[Loss on drying] ≤5.0%

[Heavy Metal] ≤10PPM

[Storage] Store in cool & dry area, keep away from the direct light and heat.

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

[General feature]

1.100% natural source. Our resveratrol is 100% extracted from natural herb, very safe and more bioactive, which is rich with both CIS-resveratrol and trans-resveratrol.

2.Our resveratrol almost have no unpleasant taste compare to other resveratrols and it can be easier to take by oral.

3.We offer resveratrol at a very competitive price with superb quality.

4.We have a very large output and could manufacturer as customer particular requirement.

[Function]

Resveratrol is an active component extracted from Huzhang (Polygonum cuspidatum) in China.

It is an antioxidant phenol and a potent vasodilator that inhibits serum triglyceride synthesis, lipid peroxidation, and platelet aggregation.

It is extensively used for treatment of blood vessel disease such as atherosclerosis and hyperlipidemia. In addition, it has anti-virus and anti inflammatory activity, can treat acute microbial infections and viral hepatitis.

Paleo vegan pumpkin protein brownies. These brownies are gluten-free and low in sugar. They are healthy and delicious. Share this recipe with your friends.

Get printable of recipe here https://bit.ly/proteinpumpkinbrownies

Never miss a recipe plus get diet and nutrition tips to be happy and fit for life https://bit.ly/1xZoCgk

Brownie recipe:
3/4 cup nut or seed butter (6 3/4 oz)
2 tablespoons maple syrup (1 1/2 oz)
2 tablespoons coconut butter (1 1/4 oz) See how to make it homemade here https://bit.ly/nutseedcoconutbutter
4 tablespoons coconut oil, liquid (2 oz)
6 tablespoons pumpkin puree
8 tablespoons cocoa powder or chocolate protein powder ( 2 1/2 oz)
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1 teaspoon pumpkin pie spice
Directions:
Preheat oven to 350 degrees.
Place all wet ingredients into a Vitamix blender.
Blend together.
Next add in dry ingredients and blend.
*The batter will be different than most brownie recipes. It is thick not runny.
Grease well with coconut oil a 9×5 bread loaf or 6 in or 8 in circle pan.
Spread batter into pan.
Bake for 10-12 minutes.
Let cool completely before removing from pan.
Once cooled flip the pan.
Cut and enjoy.

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View full recipe at https://www.manjulaskitchen.com/cranberry-relish-pickle/

Learn how to make Cranberry Relish Pickle Recipe by Manjula

Ingredients
2cup fresh cranberries cut in halved
2 chopped green chili adjust to taste
2 tablespoon shredded ginger
2-1/2 teaspoon salt
1/4 teaspoon red chili powder, adjust to taste
1 teaspoon black mustard seeds ground (rai)
1teaspoon fennel seeds crushed (saunf)
1/8 teaspoon asafetida
2 tablespoon mustard oil